Hearty Vegetable Beef Soup
Hearty Vegetable Beef Soup is a comforting, nourishing meal loaded with tender beef, colorful vegetables, and a rich, savory broth. This classic beef soup is perfect for chilly days, meal prep, or family dinners—and it only gets better with time.
Ingredients
- 1.5–2 lbs stew beef or chuck roast cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks chopped
- 2 medium potatoes diced
- 1 cup green beans trimmed and cut
- 1 cup corn kernels fresh, canned, or frozen
- 1 14.5 oz can diced tomatoes
- 6 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt to taste
- Black pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches and set aside.
- In the same pot, sauté onion, carrots, and celery until softened.
- Add garlic and cook for 1 minute.
- Return beef to the pot. Add diced tomatoes, beef broth, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 45–60 minutes, until beef is tender.
- Add potatoes, green beans, and corn. Simmer uncovered for 20–25 more minutes, until vegetables are cooked through.
- Remove bay leaves. Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Add barley or pasta for a heartier variation.
- Skip potatoes and sub in zucchini for a lower-carb version.
- Worcestershire sauce or red wine enhances the broth's depth.
- Use frozen vegetables for convenience—add near the end of cooking.
- Freezes well—store in individual containers for meal prep.