Beef and Vegetable Soup

Here’s a hearty, easy Beef and Vegetable Soup that’s comforting and beginner-friendly 🥣🥕

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Beef and Vegetable Soup

Ingredients

• 1 lb beef stew meat, cut into small pieces

• 1 tablespoon oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 3 cups mixed vegetables
  (carrots, celery, potatoes, peas, green beans, corn)

• 6 cups beef broth (low-sodium if possible)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 teaspoon dried herbs (thyme, basil, or Italian seasoning)

• Optional: bay leaf

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Instructions

1. Brown the beef

   • Heat oil in a large pot over medium heat.

   • Add beef and cook until lightly browned (adult help recommended).

2. Add aromatics

   • Stir in onion and garlic; cook 2–3 minutes until softened.

3. Add vegetables & broth

   • Pour in broth and add vegetables, salt, pepper, and herbs.

4. Simmer

   • Bring to a gentle boil, then lower heat.

   • Cover and simmer 35–45 minutes, until beef is tender.

5. Taste & serve

   • Remove bay leaf if used.

   • Adjust seasoning and serve warm.

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Tips

• Cut veggies into similar sizes so they cook evenly.

• Skim off excess fat if needed.

• Soup tastes even better the next day!

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Variations

• Thicker soup: Add 1–2 tablespoons flour or mashed potatoes.

• Extra protein: Add beans.

• Slow cooker: Cook on low for 6–8 hours.

If you want, I can share a pressure-cooker version, a budget-friendly version, or tips for freezing leftovers safely.