Vegetable Beef Soup
A warm and comforting vegetable beef soup filled with fresh veggies and tender beef, perfect for family gatherings and chilly evenings.
Ingredients
Main Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces Choose cuts like chuck roast or brisket for the best flavor.
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup sliced carrots
- 2 cups diced potatoes
- 1 14.5 oz can diced tomatoes Ensure to drain before adding to the soup.
- 4 cups beef broth Homemade broth adds richer flavor.
Optional Add-ins
- 1 cup frozen peas Can be added during the last 10 minutes of cooking.
- 1 cup frozen corn Can be added during the last 10 minutes of cooking.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
Preparation
- Begin by collecting all your ingredients and cut the beef into small pieces for even cooking.
- Chop the veggies like carrots, potatoes, and celery to ensure they are the same size for even cooking.
Cooking
- Heat a big pot over medium heat and add some oil. When it's hot, brown the beef pieces on all sides.
- Add the chopped veggies to the pot and stir them together. Cook for about five minutes to build flavor.
- Pour in the beef broth and canned tomatoes, then bring the mixture to a simmer.
- Reduce the heat and let it cook for about 45 minutes or until the beef is tender and flavors meld.
- Add any optional ingredients like peas or corn in the last 10 minutes of cooking.
Notes
Serve with warm crusty bread, Saltine crackers, or a simple green salad for a complete meal. You can store leftovers in the fridge for 3-4 days or freeze them for longer storage.