Introduction
There’s nothing quite like a steaming bowl of vegetable beef soup to warm you up from the inside out. This comforting classic combines tender chunks of beef, hearty vegetables, and a rich, flavorful broth that tastes like it simmered all day—even though it comes together with minimal effort. It’s a wholesome meal-in-a-bowl that brings back memories of grandma’s kitchen, perfect for busy weeknights, chilly evenings, or when you just need a little extra comfort. Serve it with warm bread or cornbread, and you’ve got a filling dinner everyone will love.
📝 Ingredients
- 1 lb beef stew meat, cut into bite-size pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 cup frozen green beans
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt & pepper to taste
🍳 Instructions
- Brown the beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add beef and sear until browned on all sides. Remove and set aside.
- Cook vegetables: In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes.
- Simmer: Add beef back to the pot. Stir in potatoes, diced tomatoes, beef broth, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45–60 minutes, until beef is tender.
- Add veggies: Stir in green beans, corn, and peas. Cook another 10 minutes until vegetables are tender.
- Serve: Remove bay leaf, adjust seasoning, and serve hot with crusty bread.
🛡️ Storage Method
- Refrigerator: Store cooled soup in airtight containers for up to 4 days. Reheat on the stove over medium heat until warmed through.
- Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating. (Tip: If freezing, slightly undercook potatoes so they hold their texture better when reheated.)