Description

This Hearty Beef and Vegetable Soup is a wholesome, flavorful one-pot wonder filled with tender beef, fresh vegetables, and rich tomato broth. Easy to make, freezer-friendly, and perfect for cozy nights.

Ingredients

1.5 lbs beef stew meat, cut into bite-sized pieces

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

3 carrots, sliced

2 celery stalks, chopped

1 cup green beans, trimmed and halved

1 potato, peeled and diced

1 (15 oz) can diced tomatoes

4 cups beef broth

1 tsp dried thyme

1/2 tsp dried oregano

Salt and black pepper, to taste

1 tbsp Worcestershire sauce

1 cup corn kernels (fresh or frozen)

Fresh parsley, for garnish

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Instructions

1. Heat olive oil in a large pot over medium-high heat.

2. Add beef and sear on all sides until browned. Remove and set aside.

3. In the same pot, sauté onion, carrots, and celery for 4–5 minutes.

4. Add garlic and cook for 1 minute more.

5. Return beef to the pot. Add potatoes, green beans, diced tomatoes, broth, thyme, oregano, salt, pepper, and Worcestershire sauce.

6. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours, or until beef is tender.

7. Stir in corn during the last 10 minutes of cooking.

8. Taste and adjust seasoning. Serve hot, garnished with chopped parsley.

Notes

Add spinach or kale in the last few minutes for extra greens.

This soup freezes beautifully—cool completely before storing.

Serve with crusty gluten-free bread or a light salad for a complete meal.