Vegetable Beef Soup

When it comes to satisfying, one-pot meals, Vegetable Beef Soup is a timeless favorite. It’s a warm and hearty dish filled with tender beef, vibrant vegetables, and savory broth. Perfect for chilly evenings or as a make-ahead meal, this soup is both wholesome and delicious.

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Ingredients (Serves 6-8)

• 1 pound beef stew meat (cut into bite-sized pieces)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 can (14 ounces) diced tomatoes, with juice
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, diced
• 1 cup green beans, trimmed and cut into pieces
• 1 cup frozen corn
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

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Instructions

Step 1: Brown the Beef

1. Heat the olive oil in a large pot over medium heat.
2. Season the beef stew meat with salt and pepper, then brown it on all sides. Remove the beef from the pot and set aside.

Step 2: Sauté the Aromatics

1. Add the diced onion to the pot and sauté until softened, about 3-4 minutes.
2. Stir in the minced garlic and cook for another 1-2 minutes.

Step 3: Build the Base

1. Add the beef broth, diced tomatoes, thyme, oregano, bay leaf, and the browned beef back to the pot.
2. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to an hour, or until the beef is tender.

Step 4: Add the Vegetables

1. Stir in the carrots, celery, and potatoes. Simmer for 15-20 minutes, or until the vegetables are tender.
2. Add the green beans, corn, and peas. Cook for another 5-7 minutes until heated through.

Step 5: Taste and Serve

1. Remove the bay leaf and taste the soup. Adjust the seasoning with salt and pepper as needed.
2. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

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Tips for Success

• Make It Your Own: Add your favorite vegetables, such as zucchini or spinach, for variety.
• Slow Cooker Option: Brown the beef and sauté the onions before transferring everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
• Leftovers: This soup tastes even better the next day as the flavors meld together. Store in an airtight container in the fridge for up to 3 days.

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Why You’ll Love It

This Vegetable Beef Soup is the perfect balance of hearty and healthy. It’s packed with nutrient-rich veggies, tender beef, and a savory broth that warms you from the inside out. Pair it with crusty bread or a side salad for a complete meal that everyone will love.

Enjoy this delicious, comforting bowl of goodness—perfect for any day of the week! 🍲😋

Let me know if you’d like to tweak the recipe or add special touches! 😊