I’ll never forget the first time I truly needed this Vegetable Beef Soup. It was a dreary, rain-soaked Sunday, the kind of day that seeps into your bones. My kitchen was cold, and I was longing for something more than just a meal—I wanted a hug in a bowl. As I browned the beef, the savory, toasty scent began to push back the gloom. Then came the onions and garlic, that classic sizzle that promises good things. By the time the broth and vegetables simmered together for hours, my entire home was wrapped in the most comforting, hearty aroma imaginable. This soup became an instant heirloom in my kitchen, a recipe I turn to not just to feed my family, but to soothe, to gather, and to celebrate the simple, profound power of a pot simmering on the stove.
Ingredients
- 1.5 lbs chuck roast or stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium preferred)
- 3 cups water
- 1 (14.5 oz) can diced tomatoes, with their juices
- 2 tablespoons tomato paste
- 3 large carrots, peeled and sliced into coins
- 3 celery stalks, sliced
- 2 medium potatoes, peeled and cubed (Yukon Gold are my favorite)
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
This list is your foundation, but trust me, it’s a friendly one. The chuck roast is non-negotiable for me—it has the perfect marbling to become tender and flavorful during the long simmer. I’ve tried leaner cuts, and they just end up tough. Don’t skip browning it; that crusty fond on the bottom of your pot is pure flavor gold. For the vegetables, this mix is my happy place, but the frozen corn and beans are where I give you permission to play. No corn? Use peas. Have a parsnip lurking in the crisper? Toss it in! The tomato paste is another secret weapon. I’ve made it without, and the soup lacks that certain depth. Take the extra minute to let it caramelize a bit with the onions—it makes a huge difference.(See the next page below to continue…)