A bowl of Vegetable Beef Soup is the epitome of comfort food, combining the rich, savory flavor of tender beef with the earthy goodness of fresh vegetables. This recipe is a classic choice for chilly evenings, casual family dinners, or even meal prep for the week. Packed with protein, fiber, and essential nutrients, this soup not only satisfies your taste buds but also nourishes your body. It’s versatile, simple to prepare, and sure to become a beloved staple in your household.
In this recipe, the combination of slow-simmered beef and vibrant vegetables creates a symphony of flavors and textures. Let’s dive into the step-by-step process of crafting this wholesome dish.
Ingredients
For the Beef Base
- 1 1/2 lbs beef stew meat – Tender and flavorful, this serves as the protein-rich foundation of the soup.
- 2 1/2 Tbsp olive oil, divided – For sautéing and browning the beef and vegetables.
- Salt and freshly ground black pepper – To season the beef and enhance the overall taste.
For the Vegetables
- 1 3/4 cups chopped yellow onion (1 large) – Adds aromatic depth to the broth.
- 1 1/4 cups peeled and chopped carrots (3 medium) – For sweetness and texture.
- 1 cup chopped celery (3 medium) – Balances the flavor profile with its earthy notes.
- 1 1/2 Tbsp minced garlic (4 cloves) – Elevates the savory essence of the soup.
- 1 lb red or yellow potatoes – Chopped into bite-sized cubes for heartiness.
- 1 1/2 cups (5 oz.) chopped green beans – Fresh or frozen, these bring a pop of green and a tender crunch.
- 1 1/2 cups frozen corn – Adds a natural sweetness to the soup.
- 1 cup frozen peas – For a burst of color and a hint of sweetness.
For the Broth and Seasonings
- 8 cups low-sodium beef or chicken broth – Forms the savory base of the soup.
- 2 (14 oz.) cans diced tomatoes – Adds acidity and enhances the broth’s richness.
- 1 1/2 tsp dried basil – For a subtle herbaceous note.
- 1 tsp dried oregano – Complements the beef and vegetables perfectly.
- 1/2 tsp dried thyme – Adds depth and warmth to the flavor.
- 1/3 cup chopped fresh parsley – For a fresh, herbaceous finish.
How to Make Vegetable Beef Soup
Step 1: Brown the Beef
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Dab the beef stew meat with paper towels to remove excess moisture. Season generously with salt and pepper.
- Add half of the beef to the pot in a single layer, ensuring each piece has enough room to brown properly. Cook for about 4 minutes, turning halfway through, until the beef is golden brown on all sides.
- Transfer the browned beef to a plate and repeat the process with the remaining beef, adding another 1/2 tablespoon of olive oil if necessary.
Tip: Browning the beef in batches prevents overcrowding, ensuring each piece develops a flavorful caramelized crust.
Step 2: Sauté the Vegetables
- Once the beef is removed, add another 1 tablespoon of olive oil to the pot.
- Add the chopped onions, carrots, and celery. Sauté for about 3 minutes until the vegetables are slightly softened.
- Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.
Tip: This step builds a flavorful base for the soup by releasing the natural sugars and aromas of the vegetables.
Step 3: Build the Broth
- Pour in the 8 cups of broth and the diced tomatoes (including their juices).
- Return the browned beef to the pot.
- Sprinkle in the dried basil, oregano, and thyme. Season with additional salt and pepper to taste.
- Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30 minutes, stirring occasionally to prevent sticking.
Tip: Simmering the soup at this stage allows the flavors to meld and the beef to begin tenderizing.
Step 4: Add the Potatoes and Green Beans
- After 30 minutes, add the chopped potatoes to the pot. If you prefer softer green beans, add them at this stage as well.
- Cover the pot and continue to simmer for another 20 minutes, or until the potatoes are tender.
Tip: Cut the potatoes into uniform pieces to ensure even cooking.
Step 5: Incorporate the Frozen Vegetables
- Stir in the frozen corn and peas, and allow the soup to simmer for an additional 5 minutes, just until the frozen vegetables are heated through.
- Taste the soup and adjust the seasoning with salt and pepper if necessary.
Step 6: Garnish and Serve
- Remove the pot from heat and stir in the chopped fresh parsley for a burst of color and fresh flavor.
- Ladle the hot soup into bowls and serve immediately. Pair with crusty bread or a simple side salad for a complete meal.
Helpful Tips for Success
- Choosing the Right Beef: Opt for well-marbled stew meat or chuck roast for the best flavor and tenderness.
- Don’t Rush the Simmering: Allowing the soup to cook slowly ensures the beef becomes tender and the flavors develop fully.
- Customize Your Vegetables: Feel free to include additional vegetables like zucchini, spinach, or mushrooms based on your preference.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
- Freezing Tips: This soup freezes beautifully, but leave out the potatoes if freezing, as they can become grainy. Add fresh potatoes when reheating.
Why You’ll Love This Recipe
This Vegetable Beef Soup strikes the perfect balance between wholesome nutrition and indulgent comfort. The tender chunks of beef, combined with a medley of colorful vegetables, create a meal that’s as visually appealing as it is delicious. The robust, herb-infused broth ties everything together, offering a dish that’s hearty enough to stand alone yet versatile enough to serve as a starter.
Whether you’re cooking for a crowd or simply treating yourself to a cozy night in, this recipe is sure to deliver satisfaction in every spoonful.
Frequently Asked Questions (FAQs)
Can I use ground beef instead of stew meat?
Yes, ground beef can be substituted for stew meat. Simply brown the ground beef, drain any excess fat, and proceed with the recipe as written.
Can I make this soup in a slow cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, adding the frozen vegetables during the last 30 minutes.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, garlic toast, or cornbread. For a lighter option, serve it alongside a fresh green salad.
Conclusion
This Vegetable Beef Soup is more than just a meal—it’s an experience of warmth and comfort. Whether you’re battling a cold winter evening or simply craving a nutritious, satisfying dish, this recipe delivers in every way. With its robust flavors, hearty ingredients, and ease of preparation, it’s bound to become a go-to favorite in your kitchen.
So, gather your ingredients and enjoy the joy of crafting this timeless, nourishing soup. It’s a recipe that brings people together, one bowl at a time.