Best Beef and Vegetable Soup

It is the season for a good nutritious soup.

This is one of my personal favourites. I've been making it once a week and as you see different vegetables each time. Sometimes I make it thicker packed with vegetables and other times not as much
vegetable-beef-soup-1.jpg
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Ingredients​

  • 600g beef stew meat eg chuck steak
  • 2 1/2 Tbsp olive oil, divided
  • Salt n ground pepper to taste
  • 1 large onion chopped
  • 3 medium chopped carrots
  • 3 celery stalks chopped
  • 2 minced garlic cloves
  • 8 cups beef broth or chicken broth ( see notes)
  • 2 x 400g cans diced tomatoes
  • 1 1/2 tsp dried basil
  • 1 tsp oregano
  • 1/2 tsp tyme
  • 400g potatoes ( around 3 potatoes) chopped into 3/4-inch cubes
  • 375g chopped green beans (trim ends first)
  • 1 1/2 cups frozen corn kernels
  • 1 cup frozen peas
  • 1/3 cup chopped fresh parsley

Instructions​

  • Heat 1 Tbsp olive oil in a large pot over medium-high heat.
  • Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
  • Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
  • Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
  • Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 60 minutes.
  • Add potatoes and beans then continue to simmer, covered, 60 minutes
  • Pour in corn and peas and simmer until heated through, about 15 minutes. Stir in parsley and serve warm.

    Notes​

If I have time I will actually simmer and slow cook this soup for 6 hours adding the peas n corn in the last 15 minutes

I often leave out the corn due to my youngest daughter not liking corn

I often make my own stock but homebrand purchased stock is good. I have been using Maggie Beer stock but is expensive.

Homemade beef stock

2kg soup bones
2 stalk celery cut in 3
1 large carrot unpeeled and cut in half
1 onion peeled left whole
2 Bay leaves
2 ripe tomatoes 🍅 cut in 1/4s
small bunch of parsley
1 teaspoon of salt n pepper
4 litres of water

METHOD

1. In a large pot add a little oil. Add beef bones and brown
2. Add all other ingredients and bring to the boil. Then turn down low and place lid on pot and simmer for 3 .
3. Strain and discard bones and vegetables. Great to use in soups and casseroles
Note
I usually make the day before and let everything sit in the pot overnight before I strain it

Can be frozen for upto 3 months. Place un freezable containers and freeze.
To use simply take out the night before and put in fridge.
 
Last edited:

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I made a big pot of this on Saturday for my daughter who just gave birth. My 3 gear old granddaughter loved it and actually had a second bowl.

Now my other daughter has requested it .

Today I'm making sheperds Pie and Lasagne for my daughters
Such a variety of delicious meals for your family - they are really blessed 🙏
 
I never strain my soups , I like to see the chunks and the different colours in it , that’s why I like the soup in your first picture the best .
Went shopping this morning and bought the ingredients for shephard’s pie , which I am going to make tomorrow . Your family must be so lucky , making all these lovely meals , I’m sure it will be very satisfying for all of them . Thanks for sharing .
 
I never strain my soups , I like to see the chunks and the different colours in it , that’s why I like the soup in your first picture the best .
Went shopping this morning and bought the ingredients for shephard’s pie , which I am going to make tomorrow . Your family must be so lucky , making all these lovely meals , I’m sure it will be very satisfying for all of them . Thanks for sharing .
I only strain when making my own stock. After I have added beef n vegetables I don't strain
 
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Reactions: Mina vriesekolk
Don't forget Seafood Chowder; hubby goes 'potty' over that one .... 😉 :LOL:
I make a very hearty seafood soup which hubby loves. It's loaded with seafood, prawns, fish, mussels ect

I do a stock using salmon bones . I simmer it for a couple of hours then leave the carcasses in the stock in the fridge over night. Then strain and add seafood.
Screenshot_20250628_182039_Gallery.jpgScreenshot_20250628_182027_Gallery.jpg
 
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Reactions: Penny4
I never make anything with seafood , fish , prawns, shellfish as I have an allergy to all of them and it is not too bad , hubby can’t stand it , so it really doesn’t worry me . It is amazing how many recipe’s been sent with fish etc .
 
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Reactions: Penny4
I never make anything with seafood , fish , prawns, shellfish as I have an allergy to all of them and it is not too bad , hubby can’t stand it , so it really doesn’t worry me . It is amazing how many recipe’s been sent with fish etc .
I hate all seafood but hubby and a couple of daughters love the seafood soup so I make it but then again 75% of what I cook I don't eat. Mushrooms are another thing I cook and absolutely hate. I just don't do taste test with these
 

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