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Here’s a detailed recipe for a hearty Vegetable Beef Soup that’s nutritious, flavorful, and perfect for any season:
Vegetable Beef Soup Recipe
Ingredients
- 1 lb (450 g) beef stew meat, cut into small cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 6 cups beef broth or stock
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Optional garnish: chopped parsley
Instructions
- Brown the Beef:
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add onion and garlic. Cook until fragrant and slightly softened (about 3 minutes).
- Add carrots, celery, and potatoes; sauté for another 5 minutes.
- Combine Ingredients:
- Return the browned beef to the pot.
- Add beef broth, diced tomatoes, thyme, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes, until beef is tender.
- Add Remaining Vegetables:
- Add green beans, corn, and peas.
- Simmer for an additional 10-15 minutes, until all vegetables are tender but still vibrant.
- Serve:
- Remove bay leaf. Taste and adjust seasoning.
- Garnish with fresh parsley if desired. Serve hot with crusty bread.
Tips & Variations
- Make it richer: Add a splash of Worcestershire sauce or soy sauce.
- Low-carb version: Replace potatoes and corn with extra zucchini or cauliflower.
- Meal prep: This soup stores well in the fridge for 3-4 days and freezes beautifully.
If you want, I can also create a quick 30-minute version of Vegetable Beef Soup that’s just as hearty but faster to prepare.
Do you want me to make that quick version?