Hearty Beef Vegetable Soup

Here’s a simple, hearty version that tastes like it’s been simmering all day (even if it hasn’t).

---

Hearty Beef Vegetable Soup

Ingredients

• 1½ lb beef chuck, cut into bite-size pieces

• 2 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 2 potatoes, diced

• 1 cup green beans, cut into pieces

• 1 can (14.5 oz) diced tomatoes

• 6–8 cups beef broth

• 1 tbsp tomato paste

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp dried thyme

• 1 bay leaf

• Optional: peas, corn, cabbage, or zucchini

---

Instructions

1. Brown the beef
   Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef lightly with salt and pepper and brown it in batches. Don’t rush this—color = flavor. Remove beef and set aside.

2. Sauté the aromatics
   In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and tomato paste; cook 1 minute more.

3. Build the soup
   Return beef to the pot. Add broth, diced tomatoes, potatoes, green beans, thyme, paprika, bay leaf, salt, and pepper.

4. Simmer
   Bring to a boil, then reduce heat and simmer partially covered for 60–90 minutes, until beef is tender.

5. Finish & adjust
   Add any quick-cooking veggies (peas, corn, zucchini) in the last 10 minutes. Remove bay leaf. Taste and adjust seasoning.

---

Tips for extra flavor

• A splash of Worcestershire or soy sauce deepens the beefiness

• Parmesan rind in the pot = secret umami boost

• Even better the next day—perfect meal-prep soup

Want a slow-cooker, Instant Pot, or low-carb version? Or are you working with specific veggies you need to use up?