25+ Nourishing Beef Vegetable Soup Recipes for Your Next Meal

When the weather turns chilly, there’s nothing quite as comforting as a warm bowl of soup.

And when it comes to hearty, nutritious meals, few dishes rival the satisfying flavors of beef vegetable soup.

Packed with tender beef, hearty vegetables, and rich broth, beef vegetable soups offer the perfect balance of protein, vitamins, and warmth.

Whether you’re craving something simple and classic or a unique twist on a traditional favorite, these 25+ beef vegetable soup recipes have something for everyone.

From robust stews to lighter, broth-based creations, you’re sure to find a new family favorite.

So grab your pot, gather your ingredients, and get ready to enjoy these deliciously filling beef vegetable soups that will keep you cozy all season long.

25+ Nourishing Beef Vegetable Soup Recipes for Your Next Meal

There’s no shortage of ways to enjoy a comforting bowl of beef vegetable soup.

From simple, rustic recipes to more intricate blends of flavors, these 25+ beef vegetable soup recipes showcase the versatility of this hearty dish.

Whether you prefer a classic beef and barley combination or want to try something a bit more adventurous with roasted tomatoes or seasonal squash, these soups are perfect for meal prepping, family dinners, or impressing guests.

Packed with nutrients, flavor, and warmth, each recipe is designed to be a satisfying meal, especially when paired with crusty bread or a side salad.

So, the next time you’re in need of a comforting and filling dish, reach for one of these recipes and enjoy the perfect blend of beef and vegetables in a hearty, soul-warming bowl of soup.

Hearty Beef and Vegetable Soup

This robust soup is filled with tender beef, fresh vegetables, and a rich broth, making it the perfect dish for colder months. Packed with nutritious carrots, celery, potatoes, and onions, it offers a balanced, flavorful meal that is both filling and comforting. The slow-cooked beef adds a melt-in-your-mouth texture, and the savory broth ties everything together, creating a dish that feels like a warm hug.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 2 cups water
• 2 medium potatoes, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Add the beef chunks and cook until browned on all sides, about 5-7 minutes.
2. Add the diced onion and minced garlic to the pot, cooking until softened and fragrant, about 3 minutes.
3. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
4. Add the potatoes, carrots, celery, thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
6. Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.

This Hearty Beef and Vegetable Soup is a classic, satisfying dish that can be enjoyed as a main course. The combination of tender beef and the natural sweetness of the vegetables creates a balanced, flavorful broth. With its filling nature, this soup is perfect for meal prepping and can be stored in the fridge for several days, allowing the flavors to develop even more. Pair it with some crusty bread for an even heartier meal.

Beef and Kale Vegetable Soup

A vibrant and nutrient-packed soup, this recipe features a variety of vegetables like kale, zucchini, and tomatoes, along with hearty beef chunks. The rich broth is infused with garlic and herbs, making this a flavorful and wholesome dish. It’s a perfect option for those seeking a hearty yet healthy meal.

Ingredients

• 1 lb lean beef stew meat, cut into chunks
• 1 large zucchini, diced
• 2 cups chopped kale, stems removed
• 1 can (14 oz) diced tomatoes, undrained
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 2 carrots, sliced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 6-8 minutes.
2. Add the chopped onion and garlic, cooking until softened, around 3 minutes.
3. Pour in the beef broth, water, and diced tomatoes. Bring the soup to a simmer.
4. Add the zucchini, carrots, and dried herbs. Stir to combine, then cover and simmer for 45 minutes to 1 hour, or until the beef is tender.
5. Add the kale and cook for another 10 minutes, or until wilted and tender.
6. Season with salt and pepper to taste, and serve hot.

This Beef and Kale Vegetable Soup is a nutrient-dense, satisfying dish, combining the rich taste of beef with the fresh, earthy flavor of kale. The vegetables add texture and a burst of color, while the broth is both hearty and light. This recipe is perfect for those looking to enjoy a filling meal without feeling weighed down. The kale gives it an extra boost of vitamins and minerals, making it a well-rounded option for any time of year.

Spicy Beef and Sweet Potato Soup

For those who like a little kick, this Spicy Beef and Sweet Potato Soup combines tender beef with the sweet, earthy flavor of sweet potatoes and a touch of spice. The combination of heat from chili flakes and the natural sweetness of the potatoes creates a well-balanced and comforting soup. It’s perfect for those who want something warm, filling, and a little different from your typical beef soup.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes, undrained
• 4 cups beef broth
• 1 tsp chili flakes (or to taste)
• 1 tsp cumin
• 1 tsp paprika
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the beef stew meat and brown on all sides, about 6-8 minutes.
2. Add the diced onion, garlic, and bell pepper to the pot. Cook for 3-4 minutes until softened.
3. Pour in the beef broth and diced tomatoes, scraping the bottom of the pot to release any flavorful bits.
4. Add the sweet potatoes, chili flakes, cumin, paprika, and bay leaf. Stir to combine, then cover and simmer for 45 minutes, or until the beef is tender and the sweet potatoes are cooked through.
5. Season with salt and pepper to taste. Discard the bay leaf before serving.

This Spicy Beef and Sweet Potato Soup delivers a hearty and warming meal with just the right amount of heat. The sweet potatoes not only balance out the spice but also add a subtle sweetness that complements the savory beef. With the addition of cumin and paprika, the soup has a rich depth of flavor. It’s an excellent option for those looking to spice things up while still enjoying a comforting bowl of soup. Perfect for a cozy dinner or as a crowd-pleasing dish on a chilly evening.

Classic Beef and Vegetable Soup

This classic beef and vegetable soup is a wholesome, all-in-one meal that’s perfect for any time of year. Packed with lean beef, root vegetables, and a flavorful broth, it’s both nourishing and filling. The savory broth and tender beef combined with the fresh, seasonal vegetables make it a comforting and hearty choice for lunch or dinner.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 2 cups water
• 2 medium potatoes, peeled and diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup green beans, chopped
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic and sauté until softened, about 3 minutes.
3. Pour in the beef broth and water, scraping the pot to release any browned bits.
4. Add the potatoes, carrots, celery, green beans, bay leaf, thyme, salt, and pepper. Stir everything together and bring the soup to a boil.
5. Reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender and vegetables are cooked through.
6. Taste and adjust seasoning with salt and pepper, and remove the bay leaf before serving.

This Classic Beef and Vegetable Soup is a satisfying, nutritious meal that is sure to become a staple in your kitchen. It’s versatile, allowing you to add or swap vegetables based on what you have on hand, making it ideal for any season. The long simmering time allows the beef to become tender and the flavors to meld together, creating a deep, rich broth that is both hearty and flavorful. Perfect for a family dinner or meal prepping for the week ahead.

Beef and Barley Vegetable Soup

A hearty and healthy twist on the traditional beef soup, this Beef and Barley Vegetable Soup is filled with tender chunks of beef, fiber-packed barley, and an assortment of vegetables. The barley absorbs the flavors of the broth, adding a unique texture and making this soup even more filling. It’s a perfect choice for those who want a nutritious, hearty meal with a bit of texture.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 1/2 cup barley
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes, undrained
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Brown the beef stew meat on all sides, about 5-7 minutes.
2. Add the onions and garlic, cooking until softened, about 3 minutes.
3. Pour in the beef broth, diced tomatoes, and barley. Stir to combine, scraping up any browned bits from the bottom of the pot.
4. Add the carrots, celery, peas, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low.
5. Cover and simmer for 1 to 1.5 hours, or until the beef is tender and the barley is cooked.
6. Taste and adjust seasoning as needed. Discard the bay leaf before serving.

The Beef and Barley Vegetable Soup is a nutritious and filling dish, with barley providing a pleasant, chewy texture that complements the tender beef and fresh vegetables. The barley also adds a unique heartiness to the soup, making it a well-rounded meal in itself. It’s an excellent option for a cozy weeknight dinner and can be stored in the fridge for several days, allowing the flavors to develop further.

Mexican Beef and Vegetable Soup

This flavorful Mexican Beef and Vegetable Soup offers a zesty twist with bold spices, fresh cilantro, and a kick of heat from jalapeños. The combination of tender beef, corn, zucchini, and tomatoes, along with spices like cumin and chili powder, creates a deliciously unique soup that’s perfect for anyone craving something a bit different.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes, undrained
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, chopped (optional for spice)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• 1 tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Brown the beef stew meat on all sides, about 5-7 minutes.
2. Add the chopped onion, garlic, and jalapeño (if using). Cook until softened, about 3 minutes.
3. Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.
4. Add the zucchini, corn, cumin, chili powder, oregano, paprika, salt, and pepper. Stir everything together.
5. Bring the soup to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender and vegetables are cooked through.
6. Taste and adjust seasoning as needed. Serve with freshly chopped cilantro on top.

The Mexican Beef and Vegetable Soup offers a flavorful departure from traditional soups, with its combination of spices and fresh vegetables adding a unique depth. The heat from the jalapeños can be adjusted to taste, making it perfect for those who enjoy a little extra kick. This soup is vibrant and refreshing, and the addition of corn and zucchini provides a nice balance of sweetness and crunch. Perfect for a family meal or as a light, yet satisfying option to spice up your dinner routine.

Beef and Spinach Vegetable Soup

This Beef and Spinach Vegetable Soup is a nutrient-rich and comforting dish. It combines tender chunks of beef with fresh spinach, carrots, celery, and tomatoes, creating a vibrant and flavorful broth. The earthy spinach balances out the savory beef and vegetables, making it a wholesome meal that’s both delicious and satisfying.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes, undrained
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic and cook until softened, about 3 minutes.
3. Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.
4. Add the carrots, celery, basil, bay leaf, salt, and pepper. Stir to combine, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender and vegetables are cooked.
6. Add the spinach and cook for an additional 5 minutes until wilted.
7. Taste and adjust seasoning as needed. Remove the bay leaf before serving.

This Beef and Spinach Vegetable Soup is a wonderful balance of flavors, offering both the richness of the beef and the freshness of the spinach. The carrots and celery provide texture, while the tomatoes create a slightly tangy base for the soup. It’s a well-rounded dish that’s perfect for a light yet filling meal, and the spinach adds an extra boost of vitamins and minerals, making it a great choice for anyone looking for a healthier, hearty soup.

Beef, Potato, and Leek Soup

A simple yet satisfying dish, this Beef, Potato, and Leek Soup is full of hearty potatoes, tender beef, and aromatic leeks. The subtle sweetness of the leeks adds an extra layer of flavor to the dish, while the creamy potatoes provide a comforting base. The beef adds richness, making this soup a perfect meal to warm you up on a chilly day.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 2 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 6-8 minutes.
2. Add the onions, garlic, and leeks to the pot, and cook until softened, about 3 minutes.
3. Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
4. Add the diced potatoes, thyme, bay leaf, salt, and pepper. Stir to combine, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender and the potatoes are soft.
6. Taste and adjust seasoning as needed. Discard the bay leaf before serving.

The Beef, Potato, and Leek Soup is a deliciously simple meal, with the beef and potatoes offering a hearty base and the leeks bringing a delicate sweetness to the dish. The broth is rich and comforting, making it perfect for cozy dinners. The leeks add a subtle, savory flavor that elevates this soup, and the potatoes provide the perfect amount of creaminess, ensuring that each spoonful is satisfying.

Beef and Roasted Tomato Vegetable Soup

For a deep, smoky flavor, this Beef and Roasted Tomato Vegetable Soup takes the classic beef soup to the next level by incorporating roasted tomatoes. The natural sweetness of the tomatoes, paired with the tender beef, creates a rich and savory broth that’s sure to please. The vegetables add a nice crunch and balance to the deep, roasted tomato flavor.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 large tomatoes, halved
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 bay leaf
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with a little olive oil, and roast for 20-25 minutes, or until softened and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Brown the beef stew meat on all sides, about 5-7 minutes.
3. Add the chopped onion and garlic and cook until softened, about 3 minutes.
4. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
5. Add the roasted tomatoes, carrots, celery, basil, bay leaf, salt, and pepper. Stir well, then bring to a boil.
6. Reduce heat to low and simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
7. Taste and adjust seasoning as needed. Remove the bay leaf before serving.

The Beef and Roasted Tomato Vegetable Soup brings a new depth of flavor to the classic beef soup with its roasted tomatoes. The caramelization of the tomatoes enhances their natural sweetness, which pairs perfectly with the rich beef and vegetables. The addition of roasted tomatoes creates a savory base for the soup, making each bite deeply satisfying. This soup is ideal for those who love a rich, comforting dish with an added touch of complexity from the roasting process.

Beef and Cabbage Soup

This Beef and Cabbage Soup is a flavorful and filling dish that combines tender beef, earthy cabbage, and a variety of vegetables in a savory broth. The cabbage adds a subtle sweetness and crunch, while the beef enriches the broth with a deep, hearty flavor. It’s a great way to enjoy a lighter yet satisfying meal.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 2 cups water
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 small head of cabbage, shredded
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Brown the beef stew meat on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
4. Add the carrots, celery, cabbage, bay leaf, thyme, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender and vegetables are cooked through.
6. Taste and adjust seasoning as needed. Remove the bay leaf before serving.

Beef and Cabbage Soup is a hearty, comforting dish that pairs well with rustic bread. The cabbage adds a unique texture and mild sweetness, contrasting with the richness of the beef. It’s an easy-to-make meal that’s great for colder days and is a perfect option for meal prepping since the flavors only get better with time. This soup is also easily adaptable, so feel free to add other root vegetables like parsnips or turnips for added depth.

Beef and Butternut Squash Soup

This Beef and Butternut Squash Soup is a beautiful combination of savory and sweet. The tender beef adds richness to the broth, while the roasted butternut squash brings a natural sweetness that perfectly complements the flavors. The result is a deeply satisfying and flavorful soup that’s perfect for fall and winter.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 1 medium butternut squash, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until soft and lightly caramelized.
2. In a large pot, heat olive oil over medium heat. Brown the beef stew meat on all sides, about 5-7 minutes.
3. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
4. Pour in the beef broth and bring to a boil, scraping the bottom of the pot to release any browned bits.
5. Add the roasted butternut squash, carrots, cumin, cinnamon, salt, and pepper. Stir well.
6. Reduce heat to low and simmer for 1 hour, or until the beef is tender and vegetables are cooked.
7. Taste and adjust seasoning as needed before serving.

The Beef and Butternut Squash Soup is a warm, comforting dish with a wonderful balance of savory and sweet flavors. The roasted squash adds a subtle sweetness, and the spices—cumin and cinnamon—infuse the soup with warmth and complexity. This soup is perfect for chilly evenings, offering a healthy yet indulgent meal that’s rich in nutrients. It’s a great way to enjoy the seasonal sweetness of butternut squash in a savory format, making it a crowd-pleasing dish.

Beef and Chickpea Soup

This Beef and Chickpea Soup is a nourishing and hearty dish that combines the richness of beef with the creaminess of chickpeas. The beef is tender and flavorful, while the chickpeas add a lovely texture and absorb the savory flavors of the broth. This soup is a great option for those looking for a filling yet simple meal.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
4. Add the carrots, celery, chickpeas, cumin, paprika, turmeric, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beef is tender and the vegetables are cooked.
6. Taste and adjust seasoning as needed before serving.

The Beef and Chickpea Soup is a simple, yet hearty dish that is perfect for any occasion. The chickpeas add a creamy, satisfying texture that balances well with the tender beef and vegetables. The spices—cumin, paprika, and turmeric—give the soup a warm, aromatic depth of flavor. This soup is a great choice for those looking for a comforting meal that’s both filling and nourishing. It also makes for a great leftover option, with the flavors intensifying over time.

Beef and Sweet Potato Soup

This Beef and Sweet Potato Soup is a comforting, nutrient-dense dish that perfectly blends the earthy flavors of beef with the natural sweetness of sweet potatoes. With hearty vegetables and a savory broth, this soup is both satisfying and nourishing. It’s an ideal dish for those cooler months when you’re craving something wholesome and hearty.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 2 large sweet potatoes, peeled and diced
• 2 medium carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic, and cook until softened, about 3 minutes.
3. Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
4. Add the sweet potatoes, carrots, ginger, cinnamon, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the beef is tender and vegetables are cooked.
6. Taste and adjust seasoning as needed.

The Beef and Sweet Potato Soup is both hearty and healthy. The natural sweetness of the sweet potatoes complements the richness of the beef, and the addition of spices like cinnamon and ginger brings warmth to the dish. It’s a perfect comfort food, ideal for fall and winter, and can be enjoyed with a slice of crusty bread for a complete meal. The sweet potatoes also provide extra nutrients, making this soup a great option for anyone looking to incorporate more vitamins into their diet.

Beef and Pea Soup

Beef and Pea Soup is a classic dish that’s simple to prepare yet full of flavor. The tender beef stew meat simmers in a savory broth, and the peas add a slight sweetness and vibrant color. With the addition of vegetables like carrots and celery, this soup offers a wonderful balance of textures and tastes, making it a delicious and wholesome meal.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 1 cup green peas (fresh or frozen)
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
4. Add the carrots, celery, peas, bay leaf, thyme, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the beef is tender and the vegetables are cooked.
6. Taste and adjust seasoning as needed. Discard the bay leaf before serving.

Beef and Pea Soup is a simple, satisfying meal that’s both comforting and nutritious. The peas add a natural sweetness to the soup, while the beef creates a rich, savory broth. The addition of carrots and celery gives the soup a hearty texture, making it a balanced meal. This soup is also easy to customize—feel free to add other vegetables, such as potatoes or leeks, to suit your taste. It’s perfect for a cozy weeknight dinner or meal prepping for the week.

Beef and Mushroom Vegetable Soup

This Beef and Mushroom Vegetable Soup is a flavorful, savory dish that brings together tender beef, earthy mushrooms, and a mix of vegetables. The mushrooms add a rich umami flavor to the broth, which complements the beef beautifully. It’s a perfect meal for mushroom lovers or anyone seeking a hearty and satisfying soup.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 4 cups beef broth
• 2 cups mushrooms, sliced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion, garlic, and sliced mushrooms to the pot. Cook until the mushrooms release their moisture and begin to brown, about 5 minutes.
3. Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
4. Add the carrots, celery, thyme, bay leaf, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the beef is tender and the vegetables are cooked through.
6. Taste and adjust seasoning as needed. Discard the bay leaf before serving.

Beef and Mushroom Vegetable Soup is a hearty and rich dish with the perfect combination of savory beef and the deep, earthy flavor of mushrooms. The vegetables provide texture and balance, while the broth becomes richly flavored as it simmers. This soup is perfect for mushroom lovers or anyone seeking a comforting, satisfying meal. It’s a great option for a cozy evening or as a make-ahead meal for busy days.

Note: More recipes​ are coming soon!