Ahhh vegetable beef soup 🥣🥩—hearty, nourishing, and perfect for a big cozy pot. Here’s a classic, old-school version that tastes even better the next day.
Vegetable Beef Soup
Ingredients
- 1½ lb beef stew meat (chuck works best)
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 8 cups beef broth
- 2 medium potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp thyme
- 1 bay leaf
- Optional: peas, cabbage, or barley
Instructions
1️⃣ Brown the beef
Heat oil in a large pot. Brown beef in batches until nicely seared. Remove and set aside.
2️⃣ Build flavor
In the same pot, sauté onion, carrots, and celery until softened.
Add garlic and cook 30 seconds.
3️⃣ Simmer
Return beef to pot. Add tomatoes, broth, salt, pepper, paprika, thyme, and bay leaf.
Bring to a boil, then reduce to a simmer.
4️⃣ Cook low & slow
Simmer 45–60 minutes, until beef is tender.
5️⃣ Add vegetables
Add potatoes, green beans, and corn.
Simmer another 20–25 minutes until vegetables are tender.
6️⃣ Finish & serve
Remove bay leaf. Taste and adjust seasoning.
Tips
- Richer flavor: Add a splash of Worcestershire or tomato paste
- Thicker soup: Add barley or let simmer uncovered
- Slow cooker: 7–8 hours on low, add potatoes last 2 hours
- Freezer-friendly: Keeps beautifully
Serve with crusty bread or crackers and you’re set 😌🍞
If you want, I can give you a one-pot dump-and-go, pressure cooker, or old-fashioned grandma-style version.
