Absolutely! Here’s a hearty Country Vegetable Beef Soup recipe—perfect for a cozy meal. 🍲
Country Vegetable Beef Soup
Ingredients (Serves 6–8)
- 1 lb beef stew meat, cut into small cubes
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: chopped parsley for garnish
Instructions
1. Brown the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides (about 5–7 minutes).
- Remove beef and set aside.
2. Sauté Vegetables
- In the same pot, sauté onion, garlic, carrots, and celery for 3–4 minutes until slightly softened.
3. Build the Soup
- Return beef to the pot.
- Add potatoes, green beans, corn, peas, diced tomatoes, and beef broth.
- Stir in thyme, basil, bay leaf, salt, and pepper.
4. Simmer
- Bring soup to a boil, then reduce heat to low.
- Cover and simmer for 45–50 minutes, or until beef and vegetables are tender.
5. Finish and Serve
- Remove bay leaf.
- Taste and adjust seasoning.
- Garnish with fresh parsley if desired.
- Serve hot with crusty bread or crackers.
Tips
- For a richer flavor, brown the beef in batches so it sears rather than steams.
- Add a splash of Worcestershire sauce or soy sauce for extra depth.
- This soup stores well in the fridge and tastes even better the next day.
If you want, I can also make a quick 30-minute version of Country Vegetable Beef Soup that’s ready fast but still full of flavor—perfect for weeknights.
Do you want me to do that?
