Vegetable Beef Soup
A comforting and flavorful Vegetable Beef Soup that warms the soul, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 1 pound beef stew meat (or chuck roast, cut into bite-sized pieces)
- 1 tablespoon olive oil (or vegetable oil for a neutral flavor)
- 1 onion, diced (a sweet onion is perfect here)
- 2 cloves garlic, minced (don’t skimp on the garlic; it’s the aromatic base!)
- 4 cups beef broth (homemade is best, but store-bought works when you’re short on time)
- 2 cups carrots, chopped (an excellent source of sweetness)
- 2 cups celery, diced (for that wonderful crunch)
- 1 cup potatoes, diced (for heartiness—feel free to swap for sweet potatoes!)
- 1 cup frozen peas (easy and colorful)
- 1 can diced tomatoes, undrained (a splash of acidity)
- 1 teaspoon dried thyme (or try some fresh if you have it!)
- 1 leaf bay leaf (adds depth)
- Salt and pepper to taste
- Fresh parsley chopped (for garnish, because it’s all about presentation!)
Instructions
Preparation
- In a large stockpot, heat the olive oil over medium-high heat.
- Add the beef stew meat, seasoning it with salt and pepper. Sear the pieces until browned on all sides, about 5-7 minutes.
- Toss in the diced onions and garlic, and cook until the onions are translucent, about 3-4 minutes.
- Pour in the beef broth, stirring gently to combine.
- Add the thyme, bay leaf, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer covered for 1 hour.
Adding Vegetables
- After an hour, add the chopped carrots, celery, and diced potatoes.
- Cook for an additional 30-40 minutes until the vegetables are tender and the meat is succulent.
Finishing Touches
- Just before serving, stir in the frozen peas and cook for 5 more minutes.
- Taste and adjust the seasoning if necessary.
- Remove the bay leaf, and ladle into bowls.
- Top each bowl with freshly chopped parsley, and serve this delightful soup warm.
Notes
For storage, keep leftovers in an airtight container in the fridge for up to 3 days. This soup can be frozen; let it cool completely before transferring to freezer-safe bags or containers.