
Here’s a detailed, step-by-step article on making Quick Pot of Vegetable Beef Soup:
Quick Pot of Vegetable Beef Soup: Hearty, Flavorful, and Done in a Flash
Nothing warms you up on a chilly day like a steaming bowl of vegetable beef soup. But who has hours to simmer and stir? This Quick Pot of Vegetable Beef Soup combines rich, meaty flavor with fresh vegetables in a fast, fuss-free method. Perfect for weeknights, busy students, or anyone craving comfort without the long wait. Let’s break it down step by step.
Ingredients
- 1 pound (450 g) beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt, to taste
- Optional: a handful of chopped parsley for garnish
Step-by-Step Method
Step 1: Sear the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add the beef cubes in a single layer. Avoid overcrowding, or they’ll steam instead of sear.
- Cook for 3–4 minutes until browned on all sides. Browning the beef adds depth to the soup’s flavor.
- Remove the beef from the pot and set aside.
Step 2: Sauté the Aromatics
- In the same pot, add onions and garlic.
- Sauté for 2–3 minutes until softened and fragrant.
- Make sure to scrape up any brown bits left by the beef—this adds extra flavor.
Step 3: Add Vegetables and Herbs
- Add carrots, celery, and potatoes to the pot. Stir well to coat with the oil and aromatics.
- Sprinkle in thyme, oregano, salt, and black pepper.
- Cook for another 2 minutes to slightly soften the vegetables.
Step 4: Combine with Broth and Tomatoes
- Pour in the beef broth and diced tomatoes with their juice.
- Return the seared beef to the pot.
- Stir to combine everything evenly.









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