Hearty Vegetable Beef Soup 🍲🥩🥕

 

“A cozy, nutritious, and flavor-packed meal perfect for any day of the week!”

This Vegetable Beef Soup is loaded with tender chunks of beef, wholesome vegetables, and a savory broth. It’s a comforting, hearty meal that’s easy to prepare and perfect for feeding the whole family.

Ingredients

For the Beef:

  • 1 1/2 lbs beef stew meat or chuck roast, cut into bite-sized cubes
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour (for coating the beef)

For the Soup Base:

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 medium potatoes, peeled and diced
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 6 cups beef broth (low sodium preferred)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper, to taste

Additional Vegetables:

  • 1 cup green beans, chopped
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup peas (frozen or fresh)

Optional Garnish:

  • Fresh parsley, chopped
  • Crusty bread for serving

Instructions

Step 1: Brown the Beef

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the beef with salt and pepper, then coat lightly in flour.
  3. Add the beef to the pot in batches, searing on all sides until browned. Remove the beef and set aside.

Step 2: Sauté the Aromatics

  1. In the same pot, add the onion and sauté for 3–4 minutes until soft.
  2. Stir in the garlic and cook for 1 minute until fragrant.

Step 3: Build the Soup

  1. Return the browned beef to the pot. Add the carrots, celery, potatoes, diced tomatoes, beef broth, Worcestershire sauce, thyme, oregano, and bay leaf. Stir to combine.
  2. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 45–60 minutes, or until the beef is tender. Stir occasionally.

Step 4: Add Remaining Vegetables

  1. Add the green beans, corn, and peas to the pot. Simmer uncovered for an additional 10–15 minutes until the vegetables are tender.
  2. Taste and adjust seasoning with salt and pepper if needed.

Step 5: Serve and Garnish

  1. Remove the bay leaf and ladle the soup into bowls.
  2. Garnish with fresh parsley and serve hot with crusty bread for dipping.

Why You’ll Love This Recipe

  • One-Pot Meal: Minimal cleanup with maximum flavor.
  • Healthy and Hearty: Packed with protein, vitamins, and fiber.
  • Customizable: Use any vegetables you have on hand or swap beef for chicken or turkey.

Pro Tips for Success

  1. Sear the Beef: Browning the beef first enhances the flavor of the broth.
  2. Add Veggies Late: Add delicate vegetables like peas or corn at the end to keep them from overcooking.
  3. Thicker Broth: For a thicker soup, mix 2 tablespoons of cornstarch with water and stir it in during the final simmer.

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Freeze: Cool completely and freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheat: Warm on the stovetop over low heat, adding a splash of broth if needed.

This Vegetable Beef Soup is the ultimate blend of tender meat, vibrant veggies, and a savory, rich broth. It’s a timeless classic that’s both nourishing and satisfying—perfect for chilly days or anytime you crave a comforting bowl of goodness. Enjoy! 😋🍲✨

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