Here’s a comforting homemade vegetable beef soup—hearty, nourishing, and perfect for a big pot meal.
🥣 Vegetable Beef Soup (Homemade Pot Recipe)
🧾 Ingredients
🥩 Beef base:
- 500–700 g beef (stew meat or bone-in beef for richer flavor)
- 2 tbsp oil
- 1 onion, chopped
- 3–4 cloves garlic, minced
🥕 Vegetables:
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 cup green beans (or peas)
- 1 bell pepper, chopped
- 2 tomatoes, chopped (or 1 can diced tomatoes)
- 1 cup corn (optional)
- 1 celery stalk (optional but adds great flavor)
🍲 Broth & seasoning:
- 6–8 cups water or beef broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or mixed herbs
- 1–2 bay leaves
- Optional: 1 tbsp soy sauce or Worcestershire sauce for depth
🔥 Instructions
1. Brown the beef
- Heat oil in a large pot
- Add beef and sear until browned on all sides
- This step builds rich flavor
2. Build the base
- Add onion and cook until soft
- Stir in garlic for 1 minute
3. Simmer the broth
- Add water or beef broth
- Add salt, pepper, paprika, herbs, and bay leaves
- Cover and simmer for 45–90 minutes (until beef is tender)
4. Add vegetables
- Add carrots, potatoes, celery, and beans
- Simmer for another 20–25 minutes
5. Finish
- Add tomatoes, corn, and bell pepper
- Cook 10 more minutes
- Adjust salt and seasoning
🔑 Tips for best soup
- Slow simmer = more tender beef
- Use bone-in beef for deeper flavor
- Add vegetables in stages so nothing gets mushy
- A splash of vinegar or lemon at the end brightens flavor
🍽️ Serving ideas
- With crusty bread or naan
- Topped with fresh parsley
- Add chili flakes if you like heat
🥣 Result
A rich, savory, chunky soup with tender beef and soft vegetables—perfect for cold days or a full meal in one bowl.
If you want, I can also give you a slow cooker version, a pressure cooker (Instant Pot) version, or a low-carb beef soup.
