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Vegetable Beef Soup Recipe

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This hearty Vegetable Beef Soup is a comforting and flavorful dish loaded with tender beef, wholesome vegetables, and a rich, savory broth. Perfect for cold nights or when you need a nourishing one-pot meal.

Ingredients

Scale

For the Beef

  • 1 lb (450 g) beef stew meat, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Soup

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 medium potatoes, peeled and diced
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups beef broth (low sodium if preferred)
  • 2 cups water
  • 1 cup frozen green beans
  • 1 cup frozen corn (or peas)
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • Salt and pepper, to taste

Instructions

1. Sear the Beef

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the beef pieces with salt and pepper, then add them to the pot. Sear the beef on all sides until browned (about 5–7 minutes). Remove the beef and set aside.

2. Sauté the Vegetables

  1. In the same pot, add the onion, carrots, and celery. Sauté for 4–5 minutes, or until softened.
  2. Stir in the garlic and cook for an additional minute.

3. Build the Soup Base

  1. Return the beef to the pot. Add the diced tomatoes, beef broth, water, thyme, parsley, and bay leaf. Bring the mixture to a boil.
  2. Reduce the heat to low, cover, and let it simmer for 30 minutes to allow the beef to tenderize.

4. Add the Vegetables

  1. Stir in the potatoes, green beans, and corn. Simmer uncovered for an additional 20–30 minutes, or until the potatoes and beef are tender.

5. Adjust Seasoning and Serve

  1. Remove the bay leaf and taste the soup. Adjust the salt and pepper to your liking.
  2. Serve hot, garnished with fresh parsley, if desired, alongside crusty bread or crackers.

Notes

  • Optional Veggies: Add zucchini, cabbage, or spinach for more variety.
  • Make It Ahead: The soup tastes even better the next day as the flavors meld together.
  • Slow Cooker Option: Sear the beef and sauté the onions first, then add all ingredients to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours.
  • Thicker Soup: Mash some of the potatoes or stir in a tablespoon of tomato paste for a heartier consistency.

Find it online: https://recipe.ukfinda.com/vegetable-beef-soup-recipe/