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Beef Vegetable Soup

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Beef Vegetable Soup is a hearty, nourishing meal packed with tender beef, wholesome vegetables, and a savory broth. Perfect for cold days, meal prep, or whenever you need a comforting, filling dish.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours
  • Yield: 6–8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1.5 lbs stew beef or chuck roast, cut into bite-sized cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 2 potatoes, diced
  • 1 cup green beans (fresh or frozen)
  • 1 cup corn (fresh, frozen, or canned)
  • 1 (14.5 oz) can diced tomatoes with juice
  • 1 tbsp tomato paste (optional)
  • 6 cups beef broth or stock
  • 1 tsp dried thyme
  • 1 bay leaf
  • Optional: 1/2 cup peas, chopped cabbage, or zucchini

Instructions

  1. Season beef with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches and set aside.
  3. Sauté onions, carrots, and celery in the same pot for about 5 minutes.
  4. Add garlic and tomato paste (if using), cook for 1 minute.
  5. Return beef to the pot and add diced tomatoes, beef broth, thyme, and bay leaf. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 1 to 1½ hours until beef is tender.
  7. Add potatoes, green beans, corn, and any other vegetables. Simmer for another 20–25 minutes until tender.
  8. Remove bay leaf, adjust seasoning, and serve hot.

Notes

  • Substitute barley or pasta for potatoes for variation.
  • Use ground beef for a quicker version.
  • Add chili flakes or hot sauce for heat.
  • Frozen veggies can be added during the last 15–20 minutes of cooking.
  • Thicken with mashed potatoes or cornstarch slurry if desired.

Nutrition

Find it online: https://allcookedup.com/beef-vegetable-soup/