Vegetable Beef Soup

Vegetable beef soup is a hearty, comforting dish packed with tender beef, fresh vegetables, and rich broth. This classic recipe is perfect for cold days or when you need a filling meal for the whole family. It’s simple to make, budget-friendly, and loaded with nutrients.

Why You’ll Love This Soup

One-pot meal with easy cleanup.
Healthy and packed with protein and fiber.
Freezer-friendly for meal prep.
Great way to use leftover vegetables.

Ingredients

1 pound beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
4 carrots, sliced
3 celery stalks, sliced
3 medium potatoes, diced
1 cup green beans, trimmed and cut
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes
6 cups beef broth
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon paprika
2 bay leaves

Instructions

Heat olive oil in a large pot over medium heat.
Add beef and cook until browned on all sides, about 5 minutes. Remove and set aside.
In the same pot, sauté onion and garlic until softened.
Return beef to the pot. Add carrots, celery, potatoes, green beans, corn, and diced tomatoes.
Pour in beef broth and stir in salt, pepper, thyme, paprika, and bay leaves.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
Remove bay leaves before serving.

Tips and Variations

Use chuck roast for more tender beef.
Add extra vegetables like peas, zucchini, or cabbage.
For a thicker soup, mash a few potatoes in the pot during cooking.
Freeze leftovers in airtight containers for up to 3 months.
Serve with warm crusty bread or cornbread for a complete meal.

Final Thoughts

Vegetable beef soup is a wholesome, satisfying dish that’s perfect for busy weeknights or cozy weekends. With its rich flavors and simple preparation, it’s a recipe you’ll want to make again and again. Serve hot and enjoy a bowl of pure comfort.