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Vegetable Beef Soup

A wholesome and hearty Vegetable Beef Soup packed with nutritious vegetables and tender beef, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef (chuck or stew meat), cut into cubes
  • 4 cups beef broth
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced
  • 1 cup celery, chopped
  • 1 cup onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup green beans, cut

Method
 

Cooking
  1. In a large pot, brown the beef over medium heat. Remove from the pot and set aside.
  2. In the same pot, add the onions and garlic. Sauté until translucent.
  3. Add the beef back into the pot along with beef broth, carrots, potatoes, celery, thyme, salt, pepper, and diced tomatoes.
  4. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beef is tender.
  5. Stir in the green beans and cook for an additional 10 minutes.
  6. Adjust seasoning if needed and serve hot.

Notes

Serve hot in bowls, accompanied by crusty bread or crackers. Store leftovers in an airtight container refrigerated for 3 to 4 days or frozen for up to 2 to 3 months. For more flavor, let the soup simmer longer. Feel free to add extra vegetables. To thicken, mash some potatoes before adding green beans.