Vegetable Beef Soup
A bowl of **Vegetable Beef Soup** is the perfect comforting meal for chilly days. Packed with **tender beef, hearty vegetables, and a rich broth**, this homemade soup is **nutritious, flavorful, and easy to make**.
Equipment
- - Large Dutch oven or stockpot
- - Cutting board and knife
- - Wooden spoon
- Measuring cups and spoons
Ingredients
- - 1 lb beef stew meat chuck roast, cut into bite-sized pieces
- - 1 tablespoon olive oil
- - 1 small onion diced
- - 3 cloves garlic minced
- - 3 carrots sliced
- - 2 celery stalks chopped
- - 2 medium potatoes diced
- - 1 cup green beans trimmed and chopped
- - 1 15-oz can diced tomatoes
- - 6 cups beef broth low-sodium
- - 1 teaspoon Worcestershire sauce
- - 1 teaspoon dried thyme
- - 1 teaspoon dried oregano
- - 1/2 teaspoon smoked paprika
- - 1 teaspoon salt adjust to taste
- - 1/2 teaspoon black pepper
- - 1 bay leaf
- - 1/2 cup frozen peas added at the end
- - Fresh parsley for garnish optional
Instructions
- #### **Step 1: Brown the Beef**
- Heat **olive oil** in a **large Dutch oven** over medium-high heat.
- Add **beef pieces**, season with **salt and black pepper**, and cook until browned on all sides (**about 5 minutes**). Remove and set aside.
- #### **Step 2: Sauté the Aromatics**
- In the same pot, add **onion, garlic, carrots, and celery**. Sauté until softened (**about 3 minutes**).
- #### **Step 3: Add Broth & Simmer**
- Return the beef to the pot and pour in **beef broth, diced tomatoes, Worcestershire sauce, thyme, oregano, paprika, and bay leaf**.
- Bring to a **boil**, then reduce heat and let simmer **for 45-60 minutes**, or until the beef is tender.
- #### **Step 4: Add Vegetables**
- Stir in **potatoes and green beans** and continue simmering for **20 minutes** until tender.
- Add **frozen peas** during the last **5 minutes** of cooking.
- #### **Step 5: Serve & Enjoy**
- Remove bay leaf, taste, and adjust seasoning if needed.
- Ladle into bowls, garnish with **fresh parsley**, and serve with **warm bread**.