Here’s a hearty Vegetable Beef Soup recipe that’s packed with flavor and easy to make.
Ingredients
For the beef:
• 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 2 tbsp olive oil
• Salt and black pepper (to taste)
• 1 tsp garlic powder
For the soup:
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 large potato, diced
• 1 cup green beans, cut into pieces
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth (or water with beef bouillon)
• 1 cup corn kernels (fresh or frozen)
• 1 cup peas (fresh or frozen)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
Instructions
1. Brown the beef: In a large pot, heat olive oil over medium-high heat. Add the beef, season with salt, pepper, and garlic powder, and cook until browned on all sides. Remove and set aside.
2. Sauté the vegetables: In the same pot, add a bit more oil if needed, then sauté the onion, garlic, carrots, and celery for about 5 minutes.
3. Simmer the soup: Return the beef to the pot. Add potatoes, green beans, diced tomatoes, beef broth, thyme, oregano, and the bay leaf. Bring to a boil, then reduce the heat and let it simmer for 45–60 minutes until the beef is tender.
4. Final additions: Stir in the corn and peas, then cook for another 5–10 minutes. Taste and adjust seasoning if needed.
5. Serve: Remove the bay leaf and serve hot with crusty bread.
Would you like any adjustments to the recipe?