Vegetable Beef Soup

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Vegetable Beef Soup




  • 1 1/2 lbs beef stew meat
  • 2 Tablespoons olive oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 4 carrots, peeled and cut into disks
  • 3 stalks celery, chopped
  • 4 cups beef broth or beef bone broth
  • 1 large sweet potato, peeled and cut up
  • 1 zucchini, cut up
  • 1 yellow squash, cut up
  • 1 cup green beans, trimmed and cut in half if large
  • 1 teaspoon oregano
  • 2 bay leaves
  • 1/2 teaspoon each salt and pepper


  • Heat the olive oil over medium heat.
  • Dry beef with paper towels, season with salt and pepper and add half of the beef to the pan, and brown for 4-5 minutes, turning gently.
  • Transfer to plate and add the other half of the beef (add a little more olive oil if needed). Cook for about 4-5 minutes and transfer to plate.
  • Add onions, carrots, celery, saute for 3-5 minutes till soft. Add garlic.
  • Add broth, beef, sweet potato , zucchini, yellow squash, green beans and spices.
  • Bring to boil, then reduce heat to maintain a simmer.
  • Simmer on low for 3-4 hours till beef is fall apart tender. Stir occasionally.
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