Beef Vegetable Soupp


  • 1 lb beef chuck roast, cut into bite-size pieces
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup diced potatoes
  • 1 tsp dried thyme
  • Salt and pepper, to taste


  1. In a large pot or Dutch oven, brown the beef over medium-high heat. Remove from the pot and set aside.
  2. Add the onion and garlic to the pot and cook until softened.
  3. Add the carrots and celery and cook for a few minutes until they begin to soften.
  4. Return the beef to the pot and add the beef broth, diced tomatoes, green beans, corn, peas, potatoes, thyme, salt and pepper. Bring to a boil.
  5. Reduce the heat and simmer for 45-60 minutes or until the vegetables are tender and the beef is cooked through.
  6. Taste and adjust seasoning as needed.
  7. Serve hot and enjoy!

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