Beef and Vegetable Soup

Directions

Step 1: Brown the Beef

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5–6 minutes. Remove the beef and set aside.

Step 2: Sauté Vegetables

In the same pot, add the onions, carrots, and celery. Cook for 5 minutes until softened, stirring occasionally. Add garlic and cook for another 30 seconds until fragrant.

Step 3: Add Broth and Tomatoes

Return the beef to the pot. Pour in the beef broth and diced tomatoes with their juices. Stir to combine.

Step 4: Season the Soup

Add thyme, parsley, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer.

Step 5: Simmer

Cover and simmer for 1–1.5 hours, or until the beef is tender and the flavors meld together.

Step 6: Add Potatoes and Green Beans

Add the potatoes and green beans to the soup. Simmer for another 20 minutes, until the potatoes are tender.

Step 7: Add Peas

Stir in the frozen peas and cook for an additional 5 minutes. Adjust seasoning with more salt and pepper if needed.

Step 8: Serve

Remove the bay leaf before serving. Ladle the soup into bowls and enjoy hot, optionally garnished with fresh parsley.

Recipe Details

Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Servings: 6–8
Difficulty Level: Easy

Variations & Substitutions

• Slow Cooker Version: Brown the beef, then add all ingredients to a slow cooker. Cook on low for 6–8 hours or on high for 4 hours.
• Low-Carb Option: Omit potatoes and add more zucchini or cauliflower.
• Herb Variation: Use fresh rosemary or basil for a different flavor profile.
• Spicy Kick: Add a pinch of crushed red pepper flakes for subtle heat.

Serving Suggestions