🥕🥩 Don’t-Lose-It Vegetable Beef Soup (Hearty & Cozy)
🛒 Ingredients
Meat & Base
1–1.5 lb beef stew meat (chuck or round), cut into chunks
1–2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
6–8 cups beef broth
1 (14.5 oz) can diced tomatoes (or crushed tomatoes)
2 tbsp tomato paste (optional, but adds depth)
Veggies (flexible!)
3 carrots, sliced
2–3 potatoes, diced
2 celery stalks, sliced
1 cup green beans (fresh or frozen)
1 cup corn
1 cup peas
1 cup cabbage, chopped (optional but amazing)
Seasoning
1 tsp salt (to taste)
½ tsp black pepper
1 tsp paprika
1 tsp dried thyme or Italian seasoning
1 bay leaf
Optional: pinch of red pepper flakes or a splash of Worcestershire
👩🍳 How to Make It
Brown the beef
Heat oil in a big pot or Dutch oven. Season beef with salt & pepper. Brown in batches so it gets that golden crust. Remove and set aside.
Build flavor
In the same pot, sauté onion 3–4 minutes until soft. Add garlic for 30 seconds.
Simmer time
Add beef back in, pour in broth, tomatoes, tomato paste, and seasonings. Bring to a boil, then lower to a gentle simmer. Cover and cook 45–60 minutes until beef is tender.
Add veggies
Toss in carrots, potatoes, celery, and green beans. Simmer 15–20 minutes until tender.
Finish strong
Add corn, peas, and cabbage. Simmer 5–10 more minutes. Taste and adjust seasoning.
🔥 Pro Tips (chef energy)
Even better tomorrow – flavors get deeper overnight.
Thicker soup? Mash a few potato chunks in the pot.
Extra cozy – serve with crusty bread or grilled cheese.
Slow cooker: Brown beef first, then dump everything in and cook on LOW 7–8 hrs or HIGH 4–5 hrs.
If you want, I can also give you:
a dump-and-go slow cooker version,
a 30-minute pressure cooker version, or
a high-protein/low-carb twist 😏
