Here’s a hearty and healthy Vegetable Beef Soup recipe—perfect for a cozy meal that’s packed with flavor and nutrients. 🥕🥩
Vegetable Beef Soup
Ingredients (serves 4–6)
- 500g beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1–2 potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (400g) diced tomatoes
- 6 cups beef or vegetable broth
- 2 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Optional: parsley for garnish
Instructions
1. Brown the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes, season with salt and pepper, and brown on all sides (~5–7 minutes).
- Remove beef and set aside.
2. Sauté Vegetables
- In the same pot, add onion and garlic.
- Sauté for 2–3 minutes until soft and fragrant.
3. Build the Soup Base
- Add carrots, celery, and potatoes.
- Stir for a few minutes, then add diced tomatoes, broth, thyme, rosemary, and bay leaves.
- Return beef to the pot.
4. Simmer
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 45–60 minutes, until beef is tender and vegetables are cooked.
5. Add Quick-Cooking Vegetables
- Stir in green beans and corn.
- Simmer an additional 10 minutes until vegetables are tender.
6. Taste and Serve
- Remove bay leaves.
- Adjust salt and pepper.
- Garnish with chopped parsley.
- Serve hot with bread or crackers.
Tips for the Best Vegetable Beef Soup
- For richer flavor, brown the beef in batches to avoid steaming.
- Add a splash of red wine with broth for depth.
- Leftovers taste even better the next day—flavors meld beautifully.
- You can swap or add vegetables: peas, zucchini, or cabbage work well.
If you want, I can also make a quick 30-minute version or a slow cooker version so it’s even easier to prep and forget until dinner.
Do you want me to do that?
