vegetable beef soup

Here’s a hearty, comforting recipe for Vegetable Beef Soup — perfect for chilly days or feeding a hungry crowd. It’s rich, flavorful, and packed with tender beef and veggies. 🥩🥕🍲

🍲 Classic Vegetable Beef Soup

🍽️ Serves: 6–8

⏱️ Prep: 20 min | Cook: 1.5–2 hours (or slow cooker version available)

🧂 Ingredients:

• 1 ½ lbs stew beef, cut into 1-inch pieces

• 1 tbsp olive oil

• 1 medium onion, diced

• 2–3 cloves garlic, minced

• 3 medium carrots, sliced

• 2 stalks celery, sliced

• 3 medium potatoes, diced

• 1 (14.5 oz) can diced tomatoes (with juice)

• 1 ½ cups green beans (fresh or frozen)

• 1 cup corn (fresh, frozen, or canned)

• 8 cups beef broth (or a mix of broth + water)

• 1 tbsp tomato paste (optional for richness)

• 1 tsp dried thyme

• 1 tsp Italian seasoning

• Salt & pepper, to taste

• Optional: 1 bay leaf, a dash of Worcestershire, or hot sauce

🔪 Instructions:

1. Sear the beef:

   • In a large pot or Dutch oven, heat oil over medium-high heat.

   • Brown beef on all sides (do this in batches if needed). Remove and set aside.

2. Sauté aromatics:

   • In the same pot, add a little more oil if needed and sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.

3. Build the soup:

   • Return beef to pot. Add potatoes, tomatoes, broth, tomato paste, herbs, and seasonings.

   • Bring to a boil, then reduce heat and simmer for 1–1.5 hours, uncovered, until beef is tender.

4. Add final veggies:

   • Stir in green beans and corn in the last 15–20 minutes of cooking.

5. Taste & serve:

   • Remove bay leaf if used. Adjust seasoning as needed.

   • Serve with crusty bread or cornbread.

📝 Tips:

• Use leftover roast beef or ground beef for a quicker version.

• Add barley, pasta, or cabbage for extra bulk.

• Freezes great! Store cooled soup in freezer bags for up to 3 months.

Want a slow cooker, instant pot, or low-carb version? Just say the word!