Classic Vegetable Beef Soup recipe

Ingredients

• 1 lb (450 g) ground beef (or beef stew meat)
• 1 tbsp olive oil (if needed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 medium potatoes, peeled & diced
• 2 carrots, sliced
• 1 cup green beans (fresh or frozen)
• 1 cup corn (fresh or frozen)
• 1 cup peas
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp dried thyme or Italian seasoning
• 1 bay leaf (optional)

Instructions

1. Brown the beef
   In a large pot over medium heat, cook ground beef until browned. Drain excess fat if needed.
2. Add aromatics
   Add onion and garlic. Cook 2–3 minutes until fragrant.
3. Build the soup
   Stir in beef broth, diced tomatoes, tomato sauce, potatoes, carrots, salt, pepper, paprika, thyme, and bay leaf.
4. Simmer
   Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until potatoes are tender.
5. Add vegetables
   Add green beans, corn, and peas. Simmer another 10–15 minutes.
6. Finish & serve
   Remove bay leaf, taste, and adjust seasoning. Serve hot with crusty bread.

Tips & Variations

• Use beef stew meat for a heartier texture (simmer 45–60 minutes).
• Add celery or cabbage for extra flavor.
• This soup freezes very well.