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Easy Vegetable Beef Soup

A comforting, one-pot soup that combines beef, vegetables, and aromatic herbs for a hearty meal.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef chuck, cut into cubes
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup green beans, chopped
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 bay leaf

Method
 

Preparation
  1. In a large pot, heat olive oil over medium-high heat.
  2. Add the beef cubes and brown on all sides.
  3. Add the diced onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes until the vegetables are softened.
Cooking
  1. Pour in the beef broth and add the diced tomatoes, green beans, thyme, bay leaf, salt, and pepper.
  2. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender.
  3. Remove the bay leaf before serving.

Notes

Garnish with fresh herbs and serve with crusty bread or a side salad. Store in the fridge for 3-4 days, or freeze for up to 3 months. Reheat with a splash of water or broth.