Description
A hearty and comforting vegetable beef soup made with tender beef, a variety of vegetables, and a rich broth—perfect for cozy meals.
Ingredients
- 1 lb beef stew meat, cut into 1‑inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1‑inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Heat olive oil in a large pot over medium–high heat. Add beef cubes and brown on all sides, about 5–7 minutes.
- Add diced onion and sauté until translucent, about 3 minutes. Stir in garlic and cook 30 seconds more.
- Pour in beef broth and water. Scrape up browned bits from bottom of pot. Add bay leaf and dried thyme. Bring to a simmer.
- Add carrots, celery, potato, and green beans. Return to a gentle simmer, cover partially, and cook 20–25 minutes, until vegetables are tender.
- Stir in diced tomatoes and corn. Continue simmering uncovered for another 10 minutes.
- Season with salt and pepper to taste. Remove bay leaf.
- Ladle into bowls and sprinkle chopped parsley on top before serving.
Notes
- For a thinner soup, add extra broth or water as needed.
- Feel free to swap in seasonal vegetables like peas or zucchini.
- Use leftover roast beef or pressure-cooked beef to speed up prep.
- Soup can be stored in fridge up to 4 days or frozen for up to 3 months.