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Vegetable Beef Soup Recipe

American · Soup · 105 min total

A hearty and comforting soup loaded with tender beef and a medley of vegetables, perfect for a cozy meal.

Ingredients

• 1 lb beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 2 large carrots, diced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and diced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
2. Add onion and garlic to the pot; cook until softened, about 3 minutes.
3. Return beef to pot. Add beef broth, water, carrots, celery, potatoes, diced tomatoes, thyme, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour, or until beef is tender.
5. Add corn and peas; cook for an additional 10 minutes.
6. Remove bay leaf. Season with salt and pepper to taste. Serve hot.

Tips

• For extra flavor, sear the beef in batches to avoid crowding the pot.
• This soup freezes well for up to 3 months.
• Serve with crusty bread for a complete meal.

More about Vegetable Beef Soup →

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