Beef and Vegetable Soup

A hearty beef and vegetable soup made with tender meat, potatoes, carrots, and broth for a comforting one-pot meal.

Beef and Vegetable Soup is a comforting, filling dish made with tender beef, colorful vegetables, and a savory broth. It is a practical recipe for cold days and family meals, delivering rich flavor with simple ingredients. Easy to prepare and even better the next day, it is a classic homemade soup that feels nourishing and satisfying.

Ingredients

• 1 lb beef chuck, cut into bite-size pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into pieces
• 1 cup diced tomatoes
• 6 cups beef broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the beef and cook until browned on all sides. Remove and set aside.
3. In the same pot, add the onion and cook for 3 to 4 minutes, until softened.
4. Stir in the garlic, carrots, and celery, and cook for 2 minutes.
5. Return the beef to the pot, then add the potatoes, green beans, tomatoes, beef broth, water, bay leaf, thyme, salt, and black pepper.
6. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the beef and vegetables are tender.
7. Add the peas and cook for 5 more minutes.
8. Remove the bay leaf, taste, and adjust seasoning if needed.
9. Serve hot and finish with chopped fresh parsley.