Here’s a classic, hearty Beef Vegetable Soup recipe—perfect for a cozy meal. It’s rich, flavorful, and packed with vegetables.
Ingredients (Serves 6–8)
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth (or a mix of beef and vegetable broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Brown the beef:
- Heat olive oil in a large pot over medium-high heat.
- Add beef and cook until browned on all sides. Remove from pot and set aside.
- Sauté aromatics:
- In the same pot, add onion, garlic, carrots, and celery.
- Cook for 4–5 minutes until softened.
- Combine ingredients:
- Return beef to the pot.
- Add potatoes, green beans, corn, diced tomatoes (with juice), beef broth, thyme, rosemary, and bay leaf.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, until beef is tender and vegetables are cooked.
- Season and serve:
- Remove bay leaf. Taste and adjust salt and pepper.
- Garnish with fresh parsley before serving.
💡 Tips & Variations:
- Extra flavor: Brown the beef in batches to avoid overcrowding and enhance browning.
- Thicker soup: Mash a few potatoes in the soup or add a tablespoon of tomato paste.
- Add grains: Toss in ½ cup barley or small pasta 20 minutes before the end of cooking for a heartier soup.
If you want, I can also give you a quick pressure cooker/Instant Pot version that makes this soup in under 40 minutes while keeping the beef tender.
Do you want me to make that version too?
