Ahhh, cozy classic 🥣❤️
Here’s a good old-fashioned Vegetable Beef Soup—the kind that simmers all afternoon and makes the house smell amazing.
Vegetable Beef Soup
Ingredients
- 1½–2 lbs beef stew meat or chuck, cut into bite-size pieces
- 2 tbsp oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup corn (fresh or frozen)
- 1 cup green beans (fresh or frozen)
- 1 cup peas (optional)
- 1 bay leaf
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp thyme (or Italian seasoning)
Instructions
- Brown the beef
Heat oil in a large soup pot or Dutch oven over medium-high heat.
Brown beef in batches; don’t crowd the pan. Remove and set aside. - Build the base
In the same pot, add onion and cook until soft.
Add garlic and cook 30 seconds. - Simmer
Return beef to pot. Add broth, tomatoes, tomato paste, bay leaf, salt, pepper, paprika, and thyme.
Bring to a boil, then reduce to low. Cover and simmer 1–1½ hours, until beef is tender. - Add vegetables
Stir in carrots, celery, potatoes, corn, and green beans.
Simmer 30 minutes more, until veggies are tender. - Finish
Add peas during the last 5 minutes.
Remove bay leaf. Adjust seasoning.
Tips from Every Nana Ever
- Tastes even better the next day.
- A splash of Worcestershire sauce = extra depth.
- Serve with cornbread or crackers—mandatory.
If you want, I can give you a slow cooker version, Instant Pot version, or a tomato-heavy Southern-style one like grandmas used to make.
