Here’s a classic, hearty Vegetable Beef Soup recipe—comforting, nutritious, and perfect for any season. I’ll give you a clear step-by-step guide.
Ingredients (serves 4–6)
- For the beef:
- 1 lb (450 g) beef stew meat, cut into 1-inch cubes
- Salt and pepper to taste
- 1–2 tbsp olive oil
- For the soup:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1–2 medium potatoes, diced
- 1 cup green beans, chopped (optional)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth (or a mix of broth and water)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1–2 cups frozen peas (add near the end of cooking)
Instructions
- Brown the beef:
- Heat olive oil in a large pot over medium-high heat.
- Season the beef cubes with salt and pepper.
- Brown the beef in batches until all sides are seared. Remove and set aside.
- Sauté the aromatics:
- In the same pot, add onions, carrots, and celery.
- Cook 4–5 minutes until softened.
- Add garlic and cook 1 more minute.
- Add liquids and seasonings:
- Return the beef to the pot.
- Add diced tomatoes (with juice), beef broth, thyme, oregano, and bay leaf.
- Bring to a boil, then reduce heat to a simmer.
- Simmer the soup:
- Cover and simmer for 45–60 minutes, until beef is tender.
- Add vegetables:
- Add potatoes and green beans. Simmer another 15–20 minutes until tender.
- Add frozen peas in the last 5 minutes.
- Adjust seasoning and serve:
- Taste and add more salt and pepper if needed.
- Remove bay leaf.
- Serve hot with crusty bread.
Tips
- For richer flavor, brown the beef in butter and olive oil.
- You can add barley or pasta to make it heartier.
- Leftovers taste even better the next day, as flavors meld together.
- For a lighter version, use lean beef and low-sodium broth.
If you want, I can also give a “slow cooker / instant pot version” that’s almost foolproof and makes the beef melt-in-your-mouth tender. It’s perfect if you want a hands-off approach.
Do you want me to give that version too?
