Here’s a classic Vegetable Beef Soup recipe that’s hearty, nutritious, and perfect for a cozy meal. I’ll give you step-by-step instructions.
Ingredients (Serves 6–8)
For the soup:
- 1 lb (450 g) beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced (optional)
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides (about 5–7 minutes). Remove beef and set aside. - Sauté the aromatics:
In the same pot, add onions, carrots, and celery. Cook until onions are translucent, about 5 minutes. Add garlic and cook for another minute. - Add liquids and seasonings:
Return beef to the pot. Add diced tomatoes (with juice), beef broth, thyme, oregano, and bay leaf. Stir well. - Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours, or until beef is tender. - Add remaining vegetables:
Add potatoes, green beans, corn, and peas. Simmer for another 15–20 minutes, until vegetables are tender. Season with salt and pepper to taste. - Serve:
Remove bay leaf, garnish with chopped parsley, and serve hot with crusty bread if desired.
Tips:
- For a richer flavor, brown the beef in batches to avoid overcrowding the pan.
- You can swap vegetables depending on what you have—zucchini, cabbage, or bell peppers work well.
- For a thicker soup, mash a few potato pieces against the side of the pot.
If you want, I can also give you a quick 30-minute version that’s almost as tasty but faster to make. Do you want me to do that?
