Vegetable Beef Soup


  • 1 pound of beef stew meat, cubed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 2 potatoes, peeled and diced
  • 1 cup of green beans, cut into bite-sized pieces
  • 1 cup of corn kernels (fresh or frozen)
  • 1 can (14 ounces) of diced tomatoes
  • 6 cups of beef broth
  • 1 bay leaf
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste
  • 2 tablespoons of cooking oil


  1. Heat the cooking oil in a large soup pot or Dutch oven over medium-high heat.
  2. Add the cubed beef and brown it on all sides. This should take about 5-7 minutes. Remove the beef from the pot and set it aside.
  3. In the same pot, add the chopped onions and garlic. Sauté for a few minutes until the onions are translucent and fragrant.
  4. Add the carrots, celery, and potatoes to the pot. Cook for a few more minutes, stirring occasionally.
  5. Return the browned beef to the pot and add the diced tomatoes, green beans, and corn. Stir to combine.
  6. Pour in the beef broth, add the bay leaf and dried thyme, and season with salt and pepper to taste. Stir everything together.
  7. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour. The cooking time may vary depending on the size of the beef cubes and the tenderness you desire. Simmer until the beef is tender and the vegetables are cooked to your liking.
  8. Once the soup is ready, remove the bay leaf, and taste it to adjust the seasoning if necessary.
  9. Serve hot, and you can garnish with fresh herbs like parsley if desired. Enjoy your homemade vegetable beef soup!
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