Vegetable Beef Soup
A warm and comforting vegetable beef soup, filled with tender beef, vibrant vegetables, and aromatic herbs, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 lb beef stew meat Choose chuck or sirloin for tenderness.
- 4 cups beef broth Homemade adds depth, but store-bought works perfectly fine.
- 2 cups diced vegetables Think carrots, potatoes, and celery—a colorful trio!
- 1 cup tomatoes Canned, diced, or fresh; they add a nice acidity.
- 1 medium onion, chopped Sweetens the broth beautifully.
- 3 cloves garlic, minced A must for flavor boosts!
- 2 bay leaves For an aromatic touch.
- 1 teaspoon dried thyme Or use fresh if available for more vibrancy.
- Salt and pepper to taste Essential for flavor refinement.
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes.
- Add the beef stew meat to the pot, sprinkling with a pinch of salt and pepper. Sauté until browned on all sides, about 5-7 minutes.
- Stir in the minced garlic and diced tomatoes (along with their juices), cooking for 2 minutes until fragrant.
- Add the beef broth and bring the mixture to a gentle boil, scraping up any brown bits on the bottom of the pan.
- Toss in the diced vegetables, bay leaves, and thyme. Reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
- Taste and adjust seasoning with more salt and pepper if needed. Discard the bay leaves before serving.
Serving
- Ladle the soup into bowls. Pair it with crusty bread or a side salad for a wholesome meal.
Notes
This soup stores beautifully! Place any leftovers in an airtight container and refrigerate for up to 4 days. To freeze, let it cool completely before transferring it to a freezer-safe bag.