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Beef Vegetable Soup

A hearty soup that combines tender chunks of beef with a variety of vegetables, creating a warm and nutritious meal ideal for any time of the year.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef stew meat, cubed Cuts like chuck or round work well.
  • 4 cups beef broth
  • 2 cups water
  • 2 cups carrots, diced
  • 2 cups potatoes, diced
  • 1 cup onion, chopped
  • 2 stalks celery, diced
  • 1 can (15 oz) diced tomatoes
  • 1 cup green beans, chopped
Seasonings
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • to taste salt and pepper
  • 2 tbsp olive oil

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Once hot, add the cubed beef and brown it on all sides, about 5 to 7 minutes.
  3. Add the chopped onions, diced carrots, and celery to the pot and cook until softened, approximately 4 to 5 minutes.
Cooking
  1. Pour in the beef broth and water, then add the tomatoes, diced potatoes, chopped green beans, garlic powder, thyme, salt, and pepper. Stir to combine.
  2. Increase the heat to bring the mixture to a boil.
  3. Once boiling, reduce the heat to low and let it simmer covered for about 1.5 to 2 hours.
  4. Taste the soup and adjust the seasoning as necessary.
  5. Serve hot, pairing it with crusty bread or a fresh salad.

Notes

You can customize the soup by adding other vegetables like bell peppers or zucchini, or opt for slow cooking for richer flavor. Also consider adding rice or beans for variety.