Vegetable Beef Soup

Here’s a hearty, comforting Vegetable Beef Soup — packed with tender beef, colorful veggies, and rich flavor. It’s easy to make and perfect for meal prep, cold days, or when you just want something nourishing and satisfying.

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🥣 Classic Vegetable Beef Soup

Ingredients:

• 1½ lbs beef stew meat (chuck, cubed)

• 1 tablespoon oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 carrots, peeled and sliced

• 2 celery stalks, sliced

• 2 potatoes, diced

• 1 (14.5 oz) can diced tomatoes (with juices)

• 6 cups beef broth (or a mix of broth + water)

• 1 cup green beans (fresh or frozen)

• 1 cup corn (fresh, frozen, or canned)

• 1 cup peas (optional)

• 1½ teaspoons salt (to taste)

• ½ teaspoon black pepper

• 1 teaspoon dried thyme or Italian seasoning

• Optional: 1 tablespoon tomato paste for a richer broth

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🥄 Instructions:

1. Brown the Beef:

   • In a large pot or Dutch oven, heat oil over medium-high.

   • Season beef with salt and pepper; sear in batches until browned. Set aside.

2. Sauté Aromatics:

   • In the same pot, add onion and garlic; cook 2–3 minutes until soft.

3. Build the Soup:

   • Return beef to pot. Add carrots, celery, potatoes, diced tomatoes, and broth.

   • Stir in thyme or Italian seasoning and tomato paste (if using).

4. Simmer:

   • Bring to a boil, then reduce heat to low.

   • Cover and simmer for 1 to 1½ hours, or until beef is fork-tender.

5. Add Quick-Cooking Veggies:

   • Add green beans, corn, and peas in the last 15–20 minutes of cooking.

   • Simmer until veggies are tender but not mushy.

6. Taste & Serve:

   • Adjust seasoning if needed. Serve hot with crusty bread or crackers.

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🍽 Tips & Variations:

• Add a splash of Worcestershire or a spoonful of soy sauce for umami depth.

• Want it thicker? Mash a few potatoes or stir in 1 tbsp cornstarch mixed with cold water.

• Make it in a slow cooker or instant pot for convenience.

Would you like a low-carb, gluten-free, or spicy Southwest-style version?