Here’s a hearty, comforting Vegetable Beef Soup recipe—perfect for chilly days and great for leftovers:
Ingredients (6–8 servings)
- 1 lb (450g) beef stew meat (or ground beef)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 can (14–15 oz) diced tomatoes (with juice)
- 6 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1 cup corn or peas
Instructions
1. Brown the beef
- Heat olive oil in a large pot over medium heat.
- Add beef and brown on all sides (if using ground beef, cook and drain excess fat).
- Remove and set aside if using stew meat.
2. Sauté vegetables
- In the same pot, cook onion, carrots, and celery for 4–5 minutes until slightly softened.
- Add garlic and cook 30 seconds.
3. Simmer the soup
- Return beef to the pot.
- Add potatoes, green beans, tomatoes, beef broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer 30–40 minutes (longer if using stew meat, until tender).
4. Finish
- Add corn or peas during the last 5–10 minutes if using.
- Remove bay leaf.
- Taste and adjust salt and pepper.
5. Serve
- Serve hot with crusty bread or crackers.
💡 Tips:
- For deeper flavor, add 1 tbsp tomato paste while sautéing vegetables.
- This soup freezes very well—store in airtight containers up to 3 months.
- A splash of Worcestershire sauce at the end boosts richness.
If you’d like, I can also give a slow cooker version or an Instant Pot version to make it even easier.
