vegetable beef soup


  • 1 lb (450g) beef stew meat, cubed
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 4 cups water
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 large potato, peeled and diced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish, optional)


  1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed beef stew meat and brown it on all sides. This will take about 5-7 minutes. Remove the beef from the pot and set it aside.
  2. In the same pot, add the diced onions and sauté until they become translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
  3. Add the beef broth, water, diced tomatoes (with their juice), carrots, celery, green beans, corn, diced potato, bay leaf, dried thyme, and dried oregano to the pot. Stir everything together.
  4. Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a lid and let the soup simmer for about 1 to 1.5 hours, or until the beef and vegetables are tender.
  5. Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
  6. Ladle the vegetable beef soup into bowls and garnish with chopped fresh parsley if desired.

This soup is perfect for a comforting and nutritious meal. Feel free to customize it by adding your favorite vegetables or adjusting the seasoning to your taste. Enjoy!

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