Introduction

Hearty, comforting, and packed with wholesome flavor, Vegetable Beef Soup is a classic dish
that brings warmth to any table. Made with tender beef, vibrant vegetables, and a savory broth, this soup
is perfect for chilly days, busy weeknights, or when you crave something nourishing. It’s easy to prepare,
customizable, and always a crowd-pleaser.

Ingredients

For the Soup:

• 1 lb (450 g) beef stew meat, cut into small chunks
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste

Optional Add-ins:

• 1 cup peas
• ½ cup barley or pasta
• A pinch of smoked paprika

Instructions

1. Brown the beef: Heat olive oil in a large pot over medium-high heat.
   Add the beef chunks and cook until browned on all sides. Remove and set aside.
2. Sauté the aromatics: In the same pot, add diced onion and cook until softened.
   Add minced garlic and cook for 30 seconds.
3. Add vegetables and beef: Add carrots, celery, potatoes, and green beans.
   Return the browned beef to the pot.
4. Add broth: Pour in the beef broth and add diced tomatoes, bay leaf, thyme, parsley,
   salt, and pepper. Stir well.
5. Simmer: Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1½ hours
   until beef is tender.
6. Add final vegetables: Stir in corn and peas if using. Simmer for an additional
   10 minutes.
7. Adjust seasoning: Taste and adjust the seasoning as needed.
   Remove bay leaf before serving.

Description

This Vegetable Beef Soup is a hearty blend of tender beef, fresh vegetables, and savory seasoning
simmered together to perfection. Each spoonful offers rich depth and wholesome comfort, making it an ideal dish
for lunch, dinner, or anytime you need a satisfying, homemade meal.

Tips

• Brown the beef well to develop a deeper, richer flavor.
• Frozen vegetables work great and save time.
• Add barley or pasta to make the soup thicker and heartier.
• A splash of Worcestershire sauce enhances the broth’s depth.
• This soup tastes even better the next day and freezes wonderfully.

Correction

• Too thin? Simmer uncovered to reduce liquid or mash a few potatoes.
• Too thick? Add a little more beef broth or water.
• Not enough flavor? Add extra salt, pepper, smoked paprika, or Worcestershire sauce.
• Vegetables too firm? Cook for an additional 5–10 minutes.

Enjoy

Serve your delicious Vegetable Beef Soup hot with crusty bread, crackers, or a fresh salad.
Enjoy every cozy, flavorful spoonful!