Ingredients
For the beef base
- 600–800 g beef chuck or stew beef, cut into cubes
- 2 tablespoons olive oil
- Salt and black pepper
Vegetables
- 3 medium potatoes, diced
- 2 carrots, sliced
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 cup green beans, cut
- 1 cup corn (fresh or frozen)
- 1 cup peas (optional)
- 2 tomatoes, diced OR 1 can crushed tomatoes
Broth & flavor
- 6–7 cups beef broth or water + bouillon
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1 bay leaf
- Salt & pepper to taste
Optional extras
- Pasta or barley
- Fresh parsley
- Chili flakes
Why This Soup Is So Good
This recipe works because:
✔ Beef is browned first (deep flavor)
✔ Vegetables cook slowly (natural sweetness)
✔ Broth simmers long (rich taste)
✔ Big chunks make it filling
It’s not just soup — it’s a full meal in one bowl.
Step 1 – Brown the Beef
Heat olive oil in a large pot over medium-high heat.
Add the beef cubes in batches.
Do NOT overcrowd.
Let them sear without stirring for 2–3 minutes to form a golden crust.
Flip and brown all sides.
This caramelization adds serious flavor.
Remove beef and set aside.
Step 2 – Cook the Aromatics
In the same pot, add:
- onion
- celery
- carrots
Cook for 4–5 minutes until soft.
Then add garlic and cook 30 seconds.
Your kitchen will smell amazing here.
These aromatics build the soup’s base flavor.
Step 3 – Add Tomato & Seasonings
Add:
- tomato paste
- paprika
- thyme
- oregano
- bay leaf
Cook 1–2 minutes.
Tomato paste should darken slightly — this removes acidity and boosts richness.
Step 4 – Build the Broth
Return the beef to the pot.
Add:
- broth
- tomatoes
- potatoes
- green beans
Stir everything together.
Bring to a boil.
Then reduce heat to low.
Cover and simmer gently for 30–40 minutes.
This slow cooking makes the beef tender and juicy.
Step 5 – Add Remaining Vegetables
After beef softens, add:
- corn
- peas
- any quick-cooking vegetables
Simmer another 10–15 minutes.
Taste and adjust salt and pepper.
Soup should be thick, chunky, and flavorful.
If too thick → add water
If too thin → simmer longer
Step 6 – Final Touch
Turn off heat.
Remove bay leaf.
Sprinkle fresh parsley or herbs.
Let rest 5 minutes before serving.
Flavors deepen even more.
How to Serve
This soup is perfect with:
- crusty bread
- garlic toast
- rice
- pasta
- or just a big spoon
Honestly… it’s so hearty you don’t even need sides.
Pro Tips for the Best Soup
Use chuck beef
Gets super tender after simmering.
Cut vegetables chunky
They hold shape and look rustic.
Simmer slow, not fast
Gentle heat keeps beef tender.
Taste at the end
Salt changes as soup reduces.
Easy Variations
Italian Style
Add pasta + parmesan.
Spicy Version
Add chili flakes or hot sauce.
Moroccan Twist
Add cumin + coriander.
Low Carb
Skip potatoes, add zucchini.
Extra Filling
Add barley or lentils.
Storage & Meal Prep
This soup is even better the next day.
Store:
- Fridge: 4 days
- Freezer: 3 months
Reheat gently on stove.
Perfect for batch cooking.
Why Big Pot Soups Are the Best
There’s something special about cooking a huge pot of soup.
It’s:
- comforting
- economical
- family-friendly
- stress-free
You cook once… eat many times.
Busy week solved.
Final Thoughts
This hearty vegetable beef soup is simple, rustic, and incredibly satisfying. Tender beef, soft vegetables, rich broth — it’s pure homemade comfort in every spoonful.