🥣🥩 Vegetable Beef Soup

Vegetable Beef Soup is a hearty, nourishing classic loaded with tender beef, colorful vegetables, and a rich tomato-beef broth. It’s the perfect one-pot meal for chilly days, meal prep, or whenever you want a comforting homemade soup.

⏱️ Time

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6–8

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🛒 Ingredients

🥩 Beef

• 2 pounds beef stew meat or chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

🥕 Vegetables

• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 cup frozen peas
• 1 cup diced zucchini (optional)

🍅 Broth

• 6 cups beef broth
• 1 can (14½ ounces) diced tomatoes, with juices
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce

🌿 Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 2 bay leaves
• ½ teaspoon smoked paprika (optional)
• Salt and black pepper, to taste

🌿 Garnish

• Fresh chopped parsley

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👩‍🍳 Instructions

1. Brown the Beef

1. Season the beef with salt and pepper.
2. Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
3. Brown the beef in batches for 6–8 minutes. Remove and set aside.

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2. Cook the Vegetables

1. In the same pot, sauté the onion, carrots, and celery for 5 minutes.
2. Add the garlic and cook for 30 seconds.
3. Stir in the tomato paste and cook for 1 minute.

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3. Simmer the Soup

1. Return the beef to the pot.
2. Add the beef broth, diced tomatoes, Worcestershire sauce, thyme, Italian seasoning, bay leaves, and smoked paprika.
3. Bring to a boil, then reduce to a gentle simmer.
4. Cover and cook for 60 minutes, or until the beef is tender.

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4. Add Remaining Vegetables

1. Stir in the potatoes and green beans.
2. Simmer for 20 minutes.
3. Add the corn, peas, and zucchini.
4. Cook for another 10 minutes, until all the vegetables are tender.

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5. Finish & Serve

1. Remove the bay leaves.
2. Taste and adjust the seasoning with salt and pepper.
3. Sprinkle with fresh parsley and serve hot.

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🍽️ Serving Suggestions

Enjoy with:

• 🥖 Crusty bread or dinner rolls
• 🧄 Garlic bread
• 🥗 Mixed green salad
• 🧀 Grilled cheese sandwich
• 🥔 Baked potato

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💡 Tips & Variations

• Use leftover pot roast or roast beef for a quicker version.
• Add barley, rice, or small pasta for a heartier soup.
• Stir in fresh spinach or kale during the last 5 minutes of cooking.
• A splash of red wine added with the broth deepens the flavor.
• This soup tastes even better the next day as the flavors continue to develop.

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🧊 Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months.
• Reheating: Warm on the stovetop over medium-low heat or in the microwave until hot.

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🍴 Approximate Nutrition (Per Serving)

• Calories: 390
• Protein: 31 g
• Carbohydrates: 22 g
• Fat: 19 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 700 mg

This Vegetable Beef Soup is a comforting, wholesome meal packed with tender beef, vibrant vegetables, and a rich savory broth—perfect for family dinners, leftovers, and cozy evenings. 🥣🥩🥕