Vegetable beef soup

Here’s a classic Vegetable Beef Soup 🍲🥩—hearty, comforting, and packed with veggies.

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Vegetable Beef Soup

Ingredients (Serves 6–8)

• 1½–2 lbs beef stew meat (chuck works great)
• 2 tablespoons oil
• 1 onion, diced
• 2 cloves garlic, minced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 1 cup green beans (fresh or frozen)
• 1 cup corn (optional)
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning or thyme
• 1 bay leaf

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Instructions

1. Brown the beef
   • Heat oil in a large pot over medium-high heat.
   • Brown beef on all sides (work in batches if needed).
   • Remove and set aside.
2. Sauté aromatics
   • In the same pot, add onion and garlic.
   • Cook 2–3 minutes until softened.
3. Build the soup
   • Return beef to pot.
   • Add broth, diced tomatoes, salt, pepper, seasoning, and bay leaf.
   • Bring to a boil, then reduce to a simmer.
4. Simmer
   • Cover and simmer 45–60 minutes, until beef is tender.
5. Add vegetables
   • Add carrots, celery, and potatoes.
   • Simmer 20 minutes.
   • Add green beans and corn; cook another 10 minutes.
6. Finish & serve
   • Remove bay leaf.
   • Taste and adjust seasoning. Serve hot.

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Tips & Variations

• 🥕 Add cabbage or peas for extra veggies
• 🍅 Use tomato juice instead of diced tomatoes for a smoother broth
• 🌶 Add a pinch of red pepper flakes for heat
• 🕰 Even better the next day

If you want, I can also give you a slow cooker version, a pressure cooker method, or a Southern-style vegetable beef soup.