Name: Vegetable Beef Soup Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 pounds beef chuck, cut into bite-sized pieces; 1 large onion, chopped; 3 cloves garlic, minced; 3 medium carrots, chopped; 2 celery stalks, chopped; 2 medium potatoes, peeled and diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup corn kernels; 2 cups diced tomatoes (canned or fresh); 2 tablespoons olive oil; 2 tablespoons tomato paste; 6 cups beef broth; 2 bay leaves; 1 teaspoon dried thyme; Salt, to taste (about 1 teaspoon); Black pepper, to taste (about 1/2 teaspoon); Fresh parsley, chopped for garnish

Description

A hearty and comforting vegetable beef soup featuring tender beef chuck and a medley of fresh vegetables simmered in a flavorful broth, perfect for a wholesome homemade meal.

Ingredients

Scale

Meat

2 pounds beef chuck, cut into bite-sized pieces

Vegetables

1 large onion, chopped
3 cloves garlic, minced
3 medium carrots, chopped
2 celery stalks, chopped
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels
2 cups diced tomatoes (canned or fresh)

Liquids and Sauces

2 tablespoons olive oil
2 tablespoons tomato paste
6 cups beef broth

Herbs and Spices

2 bay leaves
1 teaspoon dried thyme
Salt, to taste (about 1 teaspoon)
Black pepper, to taste (about 1/2 teaspoon)

Garnish

Fresh parsley, chopped for garnish

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Instructions

Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef chuck pieces and brown them on all sides, about 5-7 minutes. Once browned, remove the beef and set aside.
Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until they start to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
Combine Ingredients: Return the browned beef to the pot. Add the diced potatoes, green beans, corn, diced tomatoes, tomato paste, and beef broth. Stir well to combine.
Season and Simmer: Add bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a boil over high heat, then reduce heat to low and cover. Let it simmer gently for about 1 hour and 30 minutes, or until the beef is tender and the vegetables are cooked through.
Finish and Serve: Remove the bay leaves. Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.

Notes

This soup tastes even better the next day as flavors meld together.
You can add other vegetables like peas, cabbage, or zucchini depending on availability.
For a thicker soup, mash some of the potatoes while cooking.
Adjust salt according to dietary needs.