08/09/2025
Homestyle Vegetable Beef Soup
Ingredients (Makes a large pot — about 10–12 servings):
2 lbs (900 g) ground beef (or stew beef chunks)
1 large onion, chopped
3 cloves garlic, minced
4 large potatoes, peeled and cubed
3 large carrots, sliced
2 cups green beans (fresh or frozen), cut into bite-sized pieces
2 cups corn (fresh, frozen, or canned, drained)
2 cups green peas (fresh or frozen)
1 can (28 oz / 800 g) diced tomatoes with juice
6 cups beef broth (or water with bouillon)
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp salt (adjust to taste)
½ tsp black pepper
1–2 bay leaves
Optional: a pinch of sugar to balance acidity
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Instructions
1. Brown the beef
In a large stockpot, cook the ground beef over medium heat until browned.
Drain excess fat if needed.
Add onion and garlic, sauté for 3–4 minutes until softened.
2. Add broth & tomatoes
Stir in beef broth, diced tomatoes, and tomato paste.
Add oregano, basil, bay leaves, salt, and pepper.
3. Add hearty vegetables
Add potatoes and carrots.
Bring to a boil, then reduce heat and simmer for about 15 minutes.
4. Add tender vegetables
Stir in green beans, corn, and peas.
Continue simmering for another 15–20 minutes, until all vegetables are tender.
5. Taste & adjust
Remove bay leaves, taste the broth, and adjust seasoning as needed.
6. Serve
Ladle into bowls and enjoy with crusty bread or cornbread.
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