Description

Vegetable beef soup is a hearty, comforting dish made with tender beef chunks, mixed vegetables, and a flavorful broth. It’s perfect for chilly days and easy to prepare in one pot.

Ingredients

1 lb beef stew meat, cut into bite-size pieces
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
3 potatoes, peeled and diced
1 cup green beans, chopped
1 cup corn kernels (fresh or frozen)
1 cup peas (frozen)
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 tsp dried thyme
1 tsp dried basil
1 bay leaf
Salt and pepper, to taste

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Instructions

Heat olive oil in a large pot over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside.
Add onions and garlic to the pot. Cook until softened, about 3–4 minutes.
Return beef to the pot and add carrots, celery, potatoes, green beans, corn, peas, diced tomatoes, and beef broth.
Stir in thyme, basil, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer for 1–1.5 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaf before serving. Adjust seasoning as needed.

Notes

For quicker prep, use leftover roast beef or precooked beef chunks.
Swap in your favorite seasonal vegetables or frozen mixed veggies for convenience.
This soup freezes well—store in airtight containers for up to 3 months.