Description
A hearty and comforting Vegetable Beef Soup featuring tender beef stew meat, fresh vegetables, and rich beef broth simmered to perfection. This American classic is ideal for a nutritious main course, perfect for chilly days or when you crave a wholesome, one-pot meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into 1-inch pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels, fresh or frozen
- 1 cup peas, frozen
- 1 can (14.5 ounces) diced tomatoes with juices
- 6 cups beef broth
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5 to 7 minutes, to develop flavor.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot. Cook for 2 to 3 minutes until fragrant, stirring occasionally to avoid burning.
- Add Root Vegetables: Stir in sliced carrots, celery, and diced potatoes. Cook another 5 minutes, stirring occasionally to combine the flavors.
- Add Remaining Vegetables and Liquids: Add green beans, corn, peas, diced tomatoes with juices, and beef broth into the pot. Stir well to combine.
- Season and Simmer: Stir in dried thyme, dried basil, bay leaf, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 45 to 60 minutes until the beef is tender and vegetables are cooked through.
- Final Touches: Remove the bay leaf before serving. Adjust seasoning if necessary, and serve warm.
Notes
- For a quicker version, substitute beef stew meat with ground beef.
- If you prefer a thinner soup, add extra beef broth or water as needed.
- This recipe adapts well to a slow cooker — cook on low for 6 to 8 hours.
