🥩🥕 Hearty Vegetable Beef Soup
Ingredients (Serves 6–8)
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1 lb beef stew meat, cut into 1-inch cubes
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2 tablespoons olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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3 carrots, sliced
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2 celery stalks, sliced
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1 bell pepper, chopped (optional)
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2 medium potatoes, diced
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1 can (14 oz) diced tomatoes
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6 cups beef broth
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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2 bay leaves
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Salt and pepper to taste
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1 cup green beans or peas (optional)
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Fresh parsley for garnish
Instructions
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Brown the beef
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Heat olive oil in a large pot over medium-high heat.
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Add beef cubes and brown on all sides. Remove and set aside.
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Sauté aromatics
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In the same pot, sauté onion, garlic, carrots, celery, and bell pepper for 5–7 minutes until softened.
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Add liquids & seasoning
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Add browned beef back to the pot.
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Stir in diced tomatoes, beef broth, potatoes, thyme, oregano, bay leaves, salt, and pepper.
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Bring to a boil, then reduce heat and simmer 45–60 minutes, until beef is tender.
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Add green vegetables
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Stir in green beans or peas and cook 5–10 minutes more until tender.
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Finish & serve
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Remove bay leaves. Adjust seasoning.
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Garnish with fresh parsley. Serve hot with bread if desired.
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🌟 Tips
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For deeper flavor, sear beef in batches to avoid crowding.
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Use starchy potatoes like Yukon Gold for a slightly thickened broth.
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Can be made in a slow cooker: brown beef and veggies, then cook on low 6–8 hours.
Variations
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Spicy: Add a pinch of red pepper flakes or smoked paprika.
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Low-carb: Skip potatoes; add zucchini or cauliflower.
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Tomato-light: Use only 1/2 cup tomatoes and more broth for a clearer soup.
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Barley or pasta: Add 1/2 cup barley or small pasta in the last 15 minutes for a heartier soup.
I can also give a weeknight 30-minute version that’s almost as hearty and flavorful if you want.