My Mom's Old-fashioned Vegetable Beef Soup
This hearty vegetable beef soup is a comforting meal that combines tender beef with a medley of fresh vegetables. It's perfect for chilly days and is often made in large batches, making it an excellent choice for family dinners or meal prep.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots sliced
- 2 stalks celery, sliced
- 1 medium potato, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 leaf bay
- salt and pepper to taste
- fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until golden and fragrant.
- Return the browned beef to the pot. Add carrots, celery, potato, green beans, diced tomatoes, and beef broth.
- Stir in the dried thyme, dried basil, bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, stirring occasionally.
- After 1 hour, check the beef for tenderness and the vegetables for doneness. If the beef is tender, remove the bay leaf. Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with chopped parsley.
Notes
You can substitute or add your favorite vegetables, such as peas or corn.
For a thicker soup, let it simmer uncovered for the last 15-20 minutes to allow some of the liquid to evaporate.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.