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Dorothy Thomas

Beef Vegetable Soup Recipe

A hearty and comforting Beef Vegetable Soup packed with tender beef, fresh vegetables, and rich broth. Perfect for chilly days or a wholesome family meal!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb (450g) Beef stew meat
  • 2 tbsp Olive oil
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 2 large Carrots, sliced
  • 2 stalks Celery, chopped
  • 2 medium Potatoes, diced
  • 1 cup Green beans, chopped
  • 1 can (14.5 oz) Diced tomatoes
  • 4 cups Beef broth
  • 2 cups Water
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 1 tsp Salt
  • ½ tsp Black pepper
  • ½ cup  Frozen peas
  • For garnish Fresh parsley, chopped

Equipment

  • Large soup pot or Dutch oven
  • wooden spoon
  • Chef’s knife
  •  Cutting Board
  • Measuring cups/spoons

Method
 

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add beef stew meat, season with salt and pepper, and brown on all sides (about 5-7 min). Remove and set aside.
  3. In the same pot, add onions and garlic. Sauté for 2-3 minutes until fragrant.
  4. Stir in carrots, celery, and potatoes. Cook for 5 minutes.
  5. Return beef to the pot. Add green beans, diced tomatoes, beef broth, water, bay leaves, and thyme.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, until beef is tender.
  7. Stir in peas (if using) and cook for 5 more minutes.
  8. Discard bay leaves. Adjust seasoning with salt and pepper.
  9. Ladle into bowls and garnish with fresh parsley.

Notes

  • Slow Cooker Option: Brown beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
  • Storage: Keeps well in the fridge for 3-4 days or freeze for up to 3 months.
  • Substitutions: Swap beef for ground turkey or add barley for extra texture.