Vegetable beef soup

🥣 Vegetable Beef Soup (hearty, classic, and easy)

A comforting, one-pot soup packed with tender beef, vegetables, and rich broth—perfect for chilly days or meal prep.

🧾 Ingredients

• 1 lb (450 g) beef stew meat, cut into bite-size pieces
• 1–2 tbsp oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 1 can (14–15 oz) diced tomatoes
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 1 cup green beans (fresh or frozen)
• 1 cup corn (optional)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp dried thyme or Italian seasoning
• 1 bay leaf

👩‍🍳 Instructions

1. Brown the beef
   Heat oil in a large pot over medium-high heat. Add beef and sear until browned on all sides.
2. Build the base
   Add onion and garlic. Cook 2–3 minutes until fragrant.
3. Add liquids & simmer
   Pour in broth, water, and diced tomatoes. Add bay leaf, salt, pepper, and herbs. Bring to a boil, then reduce to a simmer for about 30 minutes.
4. Add vegetables
   Stir in carrots, celery, and potatoes. Simmer another 20 minutes.
5. Finish up
   Add green beans and corn. Cook 10–15 more minutes, until all vegetables and beef are tender.
6. Serve
   Remove bay leaf, taste, adjust seasoning, and serve hot.

💡 Tips

• For deeper flavor, simmer longer (up to 1.5–2 hours).
• You can swap potatoes for pasta or rice.
• Freezes very well—make a big batch.

If you want, I can tailor this (slow cooker, Instant Pot, or low-carb version).