Here’s a hearty and healthy vegetable beef soup recipe that’s flavorful, comforting, and easy to make. Perfect for lunch or dinner!
Hearty Vegetable Beef Soup
Ingredients (serves 6–8)
- 1 lb (450 g) beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 2 celery stalks, sliced
- 1 large potato, diced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 (14.5 oz / 400 g) can diced tomatoes
- 6 cups beef broth (or stock)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef:
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and cook until browned on all sides. Remove beef and set aside.
- Sauté aromatics:
- In the same pot, add onion, garlic, carrots, and celery.
- Cook for 5–6 minutes until softened and fragrant.
- Add liquids and seasonings:
- Return beef to the pot.
- Add potatoes, green beans, diced tomatoes, and beef broth.
- Stir in thyme, rosemary, paprika, salt, and pepper.
- Simmer the soup:
- Bring to a boil, then reduce heat to low.
- Cover and let simmer for 1–1.5 hours, until beef is tender and vegetables are cooked through.
- Add quick-cooking vegetables:
- Stir in corn and peas, cooking for another 5–10 minutes.
- Taste and adjust seasoning as needed.
- Serve:
- Ladle into bowls and garnish with fresh parsley.
- Enjoy warm with bread or crackers on the side.
Tips
- Make it faster: Use beef stew meat in smaller cubes or precooked beef to reduce cooking time.
- Extra flavor: Add a splash of Worcestershire sauce or a bay leaf during simmering.
- Low-carb option: Skip potatoes or substitute with cauliflower.
If you want, I can also make a slow cooker version of this soup that cooks all day and makes the beef ultra-tender with even more flavor. Do you want me to do that?
