Step 1: Brown the Beef
Heat olive oil in a large pot over medium-high heat.
Add the beef cubes and cook for 5–7 minutes until browned on all sides.
This step adds deep flavor to the soup.
Step 2: Cook the Aromatics
Add the onion and garlic to the pot.
Cook for 2–3 minutes until fragrant and slightly softened.
Step 3: Add the Vegetables
Stir in:
- carrots
- potatoes
- celery
Cook for about 3 minutes, stirring occasionally.
Step 4: Add Broth and Tomatoes
Pour in the beef broth and add the diced tomatoes.
Stir well to combine all ingredients.
Step 5: Season the Soup
Add:
- salt
- black pepper
- thyme
- paprika
- bay leaf
Bring the soup to a gentle boil.
Step 6: Simmer
Reduce the heat to low and let the soup simmer for 35–45 minutes until the beef becomes tender.
Step 7: Add Final Vegetables
Add the green beans and corn.
Cook for another 10 minutes until the vegetables are tender.
Step 8: Serve
Remove the bay leaf and serve the soup hot.
🍽️ Serving Ideas
Vegetable beef soup pairs perfectly with:
- Fresh baguette bread 🥖
- Cornbread
- Crackers
- Grilled cheese sandwiches
💡 Grandma’s Secret:
This soup tastes even better the next day because the flavors continue to develop overnight.
If you’d like, I can also give you:
- The famous old-fashioned “Huge Pot” vegetable beef soup recipe (feeds a big family) 🍲
- Slow cooker vegetable beef soup that cooks itself all day.
