Vegetable Beef Soup Recipe – Hearty Comfort Food
Rich, filling, and full of flavor—this vegetable beef soup recipe is the ultimate comfort food. With tender beef, fresh vegetables, and a savory broth, it’s a wholesome dish that’s perfect for family dinners, meal prep, or warming up on cold evenings.
Equipment
- Large soup pot or Dutch oven
- Knife and cutting board
- Wooden spoon
- Ladle
Ingredients
- 1 ½ lbs beef chuck roast or stew meat, cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (or stock)
- 2 carrots, sliced
- 2 potatoes, cubed
- 2 celery stalks, chopped
- 1 cup green beans, trimmed
- 1 cup corn kernels
- 1 cup peas
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper, to taste
- Optional: 1 cup diced tomatoes, ½ cup barley or pasta
Instructions
- Prep Ingredients: Chop vegetables and cube beef.
- Brown Beef: Heat oil in a large pot. Sear beef until browned on all sides.
- Build Broth: Add onion, garlic, broth, bay leaf, thyme, salt, and pepper. Bring to a simmer.
- Simmer: Cook gently for 45–60 minutes until beef is tender.
- Add Vegetables: Add carrots and potatoes first. After 15 minutes, add celery and green beans. Stir in peas and corn near the end.
- Finish & Serve: Adjust seasoning. Garnish with fresh parsley. Serve hot with bread.
Notes
- Chuck roast gives the best flavor; ground beef works for quicker cooking.
- Add barley or pasta for extra heartiness.
- Store leftovers in the fridge for up to 4 days; freeze for up to 3 months.
- Reheat gently to preserve texture.
- Customize with seasonal vegetables or herbs.