Hearty Beef and Vegetable Soup

This hearty beef and vegetable soup has comforted my family on countless chilly evenings when we craved something both nourishing and full of flavor. Brimming with tender chunks of beef and a medley of fresh vegetables, it is a complete one-pot meal that always satisfies. A finish of lemon juice brings a welcome brightness to every spoonful.

I whipped up this soup on a day when I was missing my grandmother’s kitchen the scent brought back memories of her famous stews and soon my home was filled with warmth and nostalgia. My family always asks for seconds when this is on the menu.

Gather Your Ingredients

• Beef stew meat: Adds rich meaty flavor and lovely texture. Look for well-marbled cubes for tenderness
• Olive oil: Helps brown the beef and soften the onions. Use extra virgin for the best taste
• Onion: Adds a savory base for the soup. Choose yellow onions for sweetness
• Garlic: Brings aromatic depth to every bite. Fresh cloves give the boldest flavor
• Carrots and celery: Classic soup veggies for sweetness and earthiness. Pick firm carrots and crisp celery stalks
• Potatoes: Help thicken the soup and add heartiness. Yukon Golds or Russets work well
• Green beans: Offer a pop of color and crunch. Go for bright green firm beans
• Corn kernels: Sweet bursts that balance the savory base. Fresh or frozen both work great
• Diced tomatoes: Lend acidity and round out the broth. Use good quality canned or ripe fresh tomatoes
• Beef broth: Forms a flavorful soup base. Opt for low sodium if you prefer more control over seasoning
• Salt and black pepper: Enhance all the flavors. Adjust to your own taste
• Dried thyme: Provides herbal notes that marry with beef
• Bay leaf: Infuses subtle background fragrance. Remove before serving
• Fresh lemon juice: Adds brightness at the end. A squeeze transforms the whole pot

How to Make It

Brown the Beef:

Start by heating olive oil in your largest heavy pot over medium heat. Wait until the oil shimmers before adding the beef. Arrange the beef cubes in a single layer so they brown properly. Cook for several minutes turning them with tongs to get a golden crust on all sides. Remove the beef to a plate to keep it juicy.

Build the Aromatic Base:

In the same pot add the chopped onion and minced garlic. Let them cook gently over medium low heat for about 5 minutes. Stir frequently until the onions turn translucent and golden and your kitchen smells irresistible.

Load Up the Vegetables and Beef:

Add the sliced carrots, chopped celery, diced potatoes, fresh green beans and corn kernels into the pot along with the browned beef. Stir everything together to let the vegetables soak up those savory bits from the bottom.

Add Liquids and Seasonings:

Pour in the diced tomatoes with their juices followed by all the beef broth. Season the soup with salt, black pepper and dried thyme. Toss in the bay leaf. Push everything down to submerge in the liquid.

Simmer Slowly:

Bring your soup up to a boil then reduce the heat to low. Cover and let it simmer gently for about one hour. Check occasionally and stir to prevent sticking. When the beef is fork tender and the vegetables are cooked through you are ready.

Finish and Serve:

Remove the bay leaf and squeeze in the juice of half a lemon. Taste and adjust seasoning with more salt or pepper if needed. Ladle the soup into big bowls and enjoy with your favorite crusty bread.

One of my favorite parts of this recipe is the burst of lemon right at the end My mom always insisted on this secret trick the hint of citrus brightens the savory broth and makes it taste fresh from the very first sip to the last

Flavor Boosters

If you want extra depth add a splash of soy sauce or Worcestershire along with tomatoes. Stir in a handful of chopped leafy greens like spinach at the very end for more nutrition.

Serving Suggestions

This soup pairs wonderfully with thick slices of rustic bread or a scoop of fluffy rice. A sprinkling of fresh parsley or grated Parmesan adds extra flavor. Warm a mugful for a quick midday lunch if you have leftovers.

Creative Twists

Out of beef Try chicken thighs or lentils for a lighter or vegetarian spin. Switch out green beans for peas or use sweet potatoes instead of regular potatoes. For a rustic flavor, toss in some barley or cooked pasta during the last fifteen minutes. Adapt to any season by adding peas and baby carrots in spring, zucchini or bell peppers in summer, turnips or parsnips in fall, and extra potatoes or root vegetables in winter.

Making this soup over the years taught me that patience is worth it the more gently you simmer the beef the more tender it becomes. It is worth the wait when your whole kitchen smells incredible.

Common Questions About This Recipe

→ What cut of beef is best for this soup?

Choose stew meat or well-marbled chuck, cut into small cubes, for tender, flavorful results after simmering.

→ Can different vegetables be used?

Absolutely. Add or substitute with peas, bell peppers, zucchini, or sweet potatoes based on taste and season.

→ How can the soup be thickened?

For a heartier texture, mash some cooked potatoes into the broth or stir in a cornstarch slurry near the end of simmering.

→ Is it suitable for freezing?

Yes, this soup freezes well. Cool completely, portion into airtight containers, and freeze for up to three months.

→ Can lemon be omitted?

Lemon brightens the flavors, but you may skip it or substitute with a splash of vinegar for a subtle tang.