Beef Vegetable Soup

Sure! Here’s a detailed, step-by-step recipe for a hearty Beef Vegetable Soup. I’ll make it thorough so it’s easy to follow.

Beef Vegetable Soup Recipe

Ingredients (Serves 6-8)

For the Soup:

• 1.5 lbs (700 g) beef stew meat (chuck or sirloin), cut into bite-sized cubes

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 medium carrots, peeled and sliced

• 2 celery stalks, sliced

• 2 medium potatoes, peeled and diced

• 1 cup green beans, cut into 1-inch pieces

• 1 cup corn kernels (fresh or frozen)

• 1 cup peas (fresh or frozen)

• 1 can (14.5 oz / 400 g) diced tomatoes

• 6 cups beef broth (or water with beef bouillon)

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon paprika (optional)

• 2 bay leaves

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Directions

Step 1: Brown the Beef

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.

2. Add the beef cubes in batches (don’t overcrowd the pot) and brown them on all sides, about 5–7 minutes per batch.

3. Remove the beef and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add the chopped onion, carrots, and celery.

2. Sauté for 5–6 minutes until softened.

3. Add the garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Soup Base

1. Stir in the tomato paste and cook for 1–2 minutes.

2. Add the browned beef back into the pot.

3. Pour in the beef broth and diced tomatoes. Stir well.

Step 4: Add Seasonings

1. Add thyme, rosemary, paprika, bay leaves, and a pinch of salt and pepper.

2. Bring the soup to a boil, then reduce the heat to low.

3. Cover and simmer for 1 to 1.5 hours, until the beef is tender.

Step 5: Add Vegetables

1. About 20–30 minutes before serving, add the potatoes and green beans.

2. Add corn and peas in the last 10 minutes of cooking to keep them vibrant and tender.

3. Taste and adjust seasoning if needed.

Step 6: Serve

1. Remove bay leaves.

2. Ladle the soup into bowls and sprinkle with fresh parsley.

3. Serve hot with crusty bread or rolls.

Tips for Best Results

• Beef choice: Chuck is ideal because it stays tender and flavorful during long simmering.

• Flavor boost: For richer flavor, brown the beef and then deglaze the pot with a splash of red wine before adding broth.

• Make ahead: This soup tastes even better the next day as the flavors meld.

• Freezing: Cool completely and freeze in airtight containers for up to 3 months.