Homemade Beef Vegetable Soup

Here’s a hearty, classic Homemade Beef Vegetable Soup recipe—perfect for a cozy meal and packed with flavor 🥕🥩🍲

Homemade Beef Vegetable Soup

Ingredients (serves 6–8)

• 1 lb (450 g) beef stew meat, cut into small cubes

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 2 medium potatoes, diced

• 1 cup green beans, chopped

• 1 cup corn kernels (fresh or frozen)

• 1 can (14.5 oz / 400 g) diced tomatoes

• 6 cups beef broth (or water + bouillon)

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley (or 2 tablespoons fresh)

• 1 bay leaf

• Salt & black pepper to taste

Instructions

1. Brown the Beef
   Heat olive oil in a large pot over medium-high heat.
   Add beef cubes and sear until browned on all sides. Remove and set aside.

2. Sauté Vegetables
   In the same pot, add onion, garlic, carrots, and celery. Cook 3–5 minutes until slightly softened.

3. Combine Ingredients
   Return beef to the pot. Add potatoes, green beans, corn, diced tomatoes, and beef broth. Stir in thyme, parsley, bay leaf, salt, and pepper.

4. Simmer
   Bring to a boil, then reduce heat to low. Cover and simmer 45–60 minutes until beef is tender and vegetables are cooked through. Stir occasionally.

5. Adjust Seasoning & Serve
   Remove bay leaf. Taste and add more salt or pepper if needed. Serve hot with crusty bread if desired.

Tips

• For extra flavor, sear beef in batches to avoid overcrowding the pan.

• Add barley or rice for a heartier soup.

• Frozen vegetables can be added toward the end to avoid overcooking.

• Store leftovers in the fridge for up to 4 days; soup also freezes well.

If you want, I can also give a slow cooker version, a keto-friendly version, or a pressure cooker version that’s done in under 30 minutes.