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### Best Ever Vegetable Beef Soup: A Hearty, Comforting Classic
Nothing warms the soul quite like a steaming bowl of **Vegetable Beef Soup**. Packed with tender chunks of beef, vibrant vegetables, and a rich, savory broth, this timeless recipe is the epitome of comfort food. Whether you’re battling chilly weather or craving a wholesome, satisfying meal, this **Best Ever Vegetable Beef Soup** is sure to hit the spot.
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#### Why This Soup Is the Best
– **Rich and Flavorful**: A slow-simmered broth with beef and vegetables creates a deep, robust flavor.
– **Hearty and Nourishing**: Loaded with protein and fiber, it’s a meal in a bowl.
– **Customizable**: Use your favorite vegetables and adjust seasonings to make it your own.
– **Perfect for Meal Prep**: This soup tastes even better the next day, making it ideal for leftovers.
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#### Ingredients
For the **Best Ever Vegetable Beef Soup**, you’ll need:
– **1 1/2 pounds beef stew meat** (or chuck roast, cut into bite-sized pieces)
– **2 tablespoons olive oil**
– **1 large onion**, diced
– **3 cloves garlic**, minced
– **2 carrots**, peeled and sliced
– **2 celery stalks**, sliced
– **3 potatoes**, peeled and cubed
– **1 can (14.5 oz) diced tomatoes**
– **6 cups beef broth**
– **1 cup frozen green beans**
– **1 cup frozen peas**
– **1 cup corn kernels** (fresh, frozen, or canned)
– **2 teaspoons Worcestershire sauce**
– **1 teaspoon dried thyme**
– **1 teaspoon dried oregano**
– **Salt and black pepper**, to taste
– **Fresh parsley**, for garnish
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#### Step-by-Step Recipe
**1. Brown the Beef**
Heat **olive oil** in a large pot or Dutch oven over medium-high heat. Season the **beef stew meat** with salt and pepper, then add it to the pot. Brown the meat on all sides, about **5-7 minutes**. Remove and set aside.
**2. Sauté Aromatics**
In the same pot, add the diced **onion** and cook until translucent, about **3-4 minutes**. Stir in the **garlic** and cook for another **30 seconds**, until fragrant.
**3. Build the Soup Base**
Add the browned beef back to the pot along with the **carrots**, **celery**, **potatoes**, and canned **diced tomatoes**. Pour in the **beef broth**, ensuring the ingredients are fully covered. Stir in the **Worcestershire sauce**, **thyme**, and **oregano**.
**4. Simmer**
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for **45 minutes to 1 hour**, or until the beef is tender and the vegetables are cooked through.
**5. Add Frozen Vegetables**
Stir in the **green beans**, **peas**, and **corn**. Simmer for another **10-15 minutes** until the frozen vegetables are heated through.
**6. Season and Serve**
Taste the soup and adjust the **salt** and **pepper** as needed. Ladle into bowls and garnish with **fresh parsley** for a burst of color and flavor.
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