Easy Vegetable Beef Soup

Ingredients

• 1 lb beef stew meat, cut into bite-sized pieces
• 2 tablespoons oil (vegetable or olive oil)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, chopped (optional)
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• Salt and freshly ground black pepper, to taste
• 1 bay leaf

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Instructions

1. Brown the beef:
   • Heat oil in a large pot or Dutch oven over medium-high heat.
   • Add beef stew meat and cook until browned on all sides, about 5–7 minutes.
   • Remove beef and set aside.
2. Sauté aromatics:
   • In the same pot, add the chopped onion and cook for 3–4 minutes until softened.
   • Add garlic and cook for 30 seconds until fragrant.
3. Build the soup:
   • Return the beef to the pot.
   • Pour in the beef broth.
   • Add carrots, celery, potatoes, thyme, parsley, bay leaf, salt, and pepper.
4. Simmer:
   • Bring the soup to a boil, then reduce heat to low.
   • Cover and simmer for 45–60 minutes, or until beef is tender and vegetables are cooked through.
5. Add remaining vegetables:
   • Stir in green beans and corn.
   • Simmer for another 5–10 minutes until heated through.
6. Finish and serve:
   • Remove the bay leaf.
   • Taste and adjust seasoning with more salt and pepper if needed.
   • Serve hot with crusty bread or a side salad.

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Tips:

• For a thicker soup, mash a few of the potatoes in the pot before serving.
• Add a splash of Worcestershire sauce or soy sauce for extra depth of flavor.
• Leftovers taste even better the next day, as the flavors meld beautifully.