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Homemade Vegetable Beef Soup

A hearty and nutritious vegetable beef soup made with tender beef, fresh vegetables, and a savory broth.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 1 tbsp olive oil
  • 1 pound beef stew meat cut into 1-inch cubes
  • 1 large onion diced
  • 2 cloves garlic minced
  • 3 large carrots sliced
  • 3 stalks celery sliced
  • 4 cups beef broth halal
  • 2 cups water
  • 1 can diced tomatoes undrained
  • 2 medium potatoes peeled and diced
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Method
 

Steps
  1. Heat olive oil in a large pot and sear the beef cubes until deep brown on all sides; remove and set aside.
  2. Sauté diced onion in the same pot until translucent and softened.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Return beef to the pot, add carrots and celery, and cook for 2 minutes.
  5. Pour in beef broth and water, scraping the bottom of the pot to release browned bits.
  6. Stir in tomatoes, potatoes, thyme, oregano, bay leaf, salt, and pepper.
  7. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
  8. Add frozen green beans and corn, simmering for an additional 15 minutes uncovered.
  9. Adjust seasoning, remove the bay leaf, and serve garnished with fresh parsley.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Let the soup rest 10 minutes before serving to allow the flavors to meld.