Description
This comforting old-fashioned vegetable beef soup recipe, handed down from my mom, is a hearty and delicious meal perfect for chilly days. Packed with tender beef, a variety of vegetables, and savory broth, it’s a classic that warms the soul.
Ingredients
Beef:
1 1/2 pounds beef stew meat or chuck roast (cut into bite-sized pieces)
Seasoning:
2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper
Aromatics:
1 medium onion (chopped), 2 cloves garlic (minced)
Liquid and Base:
4 cups beef broth, 2 cups water, 1 (14.5 oz) can diced tomatoes (with juice)
Vegetables:
1 cup sliced carrots, 1 cup sliced celery, 2 cups cubed potatoes, 1 cup green beans (fresh or frozen), 1 cup corn kernels (fresh, frozen, or canned)
Seasoning:
1 teaspoon dried thyme, 1 bay leaf
Instructions
- Brown the Beef: Heat olive oil in a large pot, brown beef in batches, set aside.
- Cook Aromatics: Sauté onion until soft, add garlic.
- Add Ingredients: Return beef, add broth, water, tomatoes, thyme, and bay leaf. Simmer.
- Add Vegetables: Add carrots, celery, potatoes, green beans, corn. Simmer until tender.
- Adjust Seasoning: Remove bay leaf, adjust seasoning. Serve hot.
Notes
- This soup tastes even better the next day.
- You can swap or add other vegetables like peas, lima beans, or cabbage.
- For a thicker broth, mash a few potatoes against the side of the pot before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
