vegetable beef soup.

Ahh, vegetable beef soup—pure comfort in a bowl 🥣❤️
Hearty, cozy, and even better the next day.

Classic, no-nonsense version

You’ll need

• Beef (chuck or stew meat, cut into chunks)
• Onion, garlic
• Carrots, celery
• Potatoes
• Tomatoes (diced or crushed)
• Green beans, corn, peas (whatever veg you like)
• Beef broth
• Salt, pepper, bay leaf
• Optional flavor boosts: thyme, Worcestershire sauce, paprika

How to make it

1. Brown the beef
   Season with salt & pepper. Brown in a pot with a little oil—don’t rush this part.
2. Build flavor
   Add onions & garlic, cook till soft. Stir in tomato paste if using.
3. Simmer
   Add broth, tomatoes, bay leaf, herbs. Bring to a gentle simmer and cook ~45–60 min until beef is tender.
4. Veg time
   Add potatoes and firm veggies first (carrots, celery).
   Softer veggies (green beans, corn, peas) go in the last 15–20 minutes.
5. Finish
   Taste, adjust seasoning, splash of Worcestershire if you like. Remove bay leaf.

Pro tips

• Low & slow = tender beef
• A pinch of sugar balances acidity from tomatoes
• Tastes even better the next day
• Freezes beautifully

Want it old-school, thick & stew-like, slow cooker, or Instant Pot style?