Old-Fashioned Vegetable Beef Soup
This hearty soup combines tender beef with fresh vegetables and rich flavors, making it a family favorite that never goes out of style.
Ingredients
Main ingredients
- 1 pound beef stew meat, cut into cubes Opt for chuck or stew meat for best results.
- 2 tablespoons olive oil For browning the beef.
- 1 medium onion, chopped Adds flavor and base to the soup.
- 2 medium carrots, sliced For sweetness and color.
- 2 stalks celery, sliced For a subtle crunch.
- 3 cloves garlic, minced Enhances flavor.
- 1 can (14.5 ounces) diced tomatoes Adds acidity and depth.
- 4 cups beef broth Base for the soup.
- 2 cups potatoes, diced For heartiness.
- 1 cup green beans, trimmed and cut into pieces For added texture.
- 1 teaspoon dried thyme Herb for flavor.
- 1 teaspoon dried rosemary Herb for flavor.
- to taste Salt and pepper Adjust for personal preference.
- for garnish Chopped fresh parsley Adds color and freshness.
Instructions
Preparation
- Gather all the ingredients together for ease of cooking.
- Heat olive oil in a large pot over medium heat.
- Brown the beef stew meat on all sides in the pot.
Cooking
- Add chopped onion, sliced carrots, sliced celery, and minced garlic to the pot and sauté until vegetables are tender and fragrant, about 5-7 minutes.
- Stir in the diced tomatoes, scraping up any bits stuck to the bottom of the pot.
- Add beef broth, diced potatoes, and green beans to the mixture.
- Add dried thyme, dried rosemary, salt, and pepper. Stir well.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 1.5 to 2 hours.
- Check periodically, stirring and adjusting seasoning as needed.
Serving
- Ladle hot soup into bowls and garnish with freshly chopped parsley before serving.
Notes
This soup can be customized with different vegetables or proteins based on preference. For leftovers, cool and store in airtight containers. It can last in the refrigerator for 3 to 4 days or can be frozen for up to 3 months.