Here’s a hearty, classic Beef Vegetable Soup — cozy, flavorful, and perfect for a big pot of comfort food. This version uses simple ingredients and builds deep flavor with browned beef and slow simmering.
🍲 Beef Vegetable Soup
Ingredients (Serves 6–8)
For the soup
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1 ½ lbs beef stew meat (or chuck roast, cut into cubes)
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2 tbsp oil (olive or vegetable)
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1 onion, chopped
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3 cloves garlic, minced
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3 carrots, sliced
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2 celery stalks, chopped
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2–3 potatoes, peeled and diced
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1 cup green beans (fresh or frozen), cut into 1-inch pieces
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1 cup corn (fresh, frozen, or canned)
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1 can (14.5 oz) diced tomatoes
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6 cups beef broth
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1–2 bay leaves
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1 tsp thyme
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1 tsp oregano
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1 tsp paprika
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Salt & black pepper to taste
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Optional: 1 tbsp Worcestershire sauce
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Optional: 1 cup peas (add near the end)
🔥 Instructions
1. Brown the beef
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Heat oil in a large pot or Dutch oven.
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Add beef cubes, season with salt & pepper, and brown well on all sides.
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Remove beef and set aside.
2. Sauté aromatics
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Add onion, carrots, and celery to the pot.
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Cook 5–7 minutes until softened.
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Add garlic and cook 1 more minute.
3. Build the soup
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Return beef to the pot.
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Add potatoes, green beans, diced tomatoes, beef broth, thyme, oregano, paprika, bay leaves, and Worcestershire (if using).
4. Simmer
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Bring to a boil, then reduce heat.
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Cover and simmer 1–1½ hours, or until beef is very tender and flavors are blended.
5. Add final veggies
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Stir in corn (and peas if using).
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Simmer 10 more minutes.
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Taste and adjust salt/pepper.
6. Serve
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Remove bay leaves.
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Serve hot with cornbread, crackers, or crusty bread.
💡 Tips & Variations
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Thicker soup: Mash a few potato chunks into the broth or add 1 tbsp tomato paste.
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Healthier: Use lean beef and add extra veggies like zucchini, cabbage, or spinach.
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Slow cooker version: Brown beef first; add everything to slow cooker; cook Low 7–8 hours or High 4–5 hours.
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Barley option: Add ½ cup barley for a heartier texture.
Want a tomato-rich version, old-fashioned grandma-style recipe, or a low-carb version? I can make any variation!
