Homemade Vegetable Beef Soup
A hearty, comforting soup packed with tender beef and vegetables. It’s perfect for a cold evening and even better the next day.
Ingredients
- 1½ lb (700 g) beef chuck or stewing beef, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 1 cup green beans, cut into pieces
- 1 cup corn, fresh or frozen
- 1 can (14–15 oz) diced tomatoes
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon black the beef well before adding the broth, and don’t rush the simmering process pepper
- Salt, to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Brown the beef: Heat the olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then brown it in batches for 3–4 minutes per side. Remove and set aside.
- Cook the aromatics: Add the onion and celery to the pot and cook for about 4 minutes. Add the garlic and tomato paste and cook for another minute.
- Build the soup: Return the beef to the pot. Add the beef broth, diced tomatoes, thyme, oregano, and bay leaf. Bring to a boil.
- Simmer: Reduce the heat, cover partially, and simmer for 60–75 minutes, or until the beef starts becoming tender.
- Add vegetables: Stir in the carrots and potatoes. Simmer for about 15 minutes, then add the green beans and corn.
- Finish cooking: Continue simmering for another 10–15 minutes, until the vegetables are tender and the beef is very soft.
- Season: Remove the bay leaf. Taste and adjust salt and pepper. Stir in fresh parsley.
For extra-rich flavor
Brown the beef well before adding the broth, and don’t rush the simmering process. Chuck roast works especially well because its connective tissue gradually breaks down and makes the soup rich and tender.
You can also add peas, zucchini, cabbage, or pasta depending on what you have available.
