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vegetable beef soup recipe

This Vegetable Beef Soup Recipe is a hearty, comforting dish made with tender beef, fresh vegetables, and flavorful broth — perfect for a wholesome family meal
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds beef stew meat cut into bite-sized cubes
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 cups water
  • 3 medium carrots sliced
  • 3 potatoes peeled and diced
  • 2 celery stalks chopped
  • 1 cup green beans fresh or frozen
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 can 14.5 oz diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 bay leaves
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
  2. In the same pot, sauté onions and garlic until softened and fragrant.
  3. Return beef to the pot. Add beef broth, water, thyme, parsley, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45–60 minutes until beef is tender.
  4. Add carrots, potatoes, celery, and diced tomatoes. Cook for 20–25 minutes until vegetables are tender.
  5. Stir in green beans and corn. Simmer another 10 minutes. Adjust seasoning as needed.
  6. Remove bay leaves before serving. Serve hot with bread or crackers.

Notes

  • Use chuck roast for the most tender beef.
  • Mash a few potatoes into the broth to thicken the soup naturally.
  • Freezer-friendly: Store in portions for up to 3 months.