beef vegetable soup recipe
This hearty beef vegetable soup is the perfect comfort food, packed with protein and a variety of vegetables for a nutritious meal. Ideal for chilly days, it offers warmth and rich flavors in every bowl.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 1 wooden spoon
Ingredients
- 1 lb beef chuck, cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium celery stalks, diced
- 1 medium potato, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 1 bay leaf
- to taste fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cubed beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Add the sliced carrots and diced celery to the pot. Cook for another 3-4 minutes until the vegetables soften.
- Return the browned beef to the pot. Add the diced potato, green beans, diced tomatoes (with juice), beef broth, dried thyme, dried oregano, and bay leaf.
- Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the beef and vegetables are tender.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh chopped parsley, if desired.
Notes
This soup can be customized with any vegetables you have on hand. Consider adding zucchini, corn, or peas for variety.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a richer flavor, consider adding a splash of Worcestershire sauce or a hint of chili powder for some heat.