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There’s something soul-soothing about a bowl of Vegetable Beef Soup, especially when the weather calls for warmth and comfort. Imagine tender chunks of beef slowly simmered with fresh garden vegetables, infused with aromatic herbs in a rich broth that fills your kitchen with an irresistible aroma. This soup isn’t just food it’s a hug in a bowl, designed to nourish you physically and emotionally. Whether you’re coming home after a long day or serving it to your family as a wholesome meal, this Vegetable Beef Soup will quickly become your go-to for cozy dining.
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Hearty Beef and Vegetable Soup
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings
Description
A hearty and comforting Vegetable Beef Soup filled with tender beef, fresh vegetables, aromatic herbs, and rich broth. Perfect for chilly days and family meals.
Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped
- 1 1/2 cups chopped green beans
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
1. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
2. Dab beef dry with paper towels, season with salt and pepper.
3. Brown half of the beef for about 4 minutes; transfer to a plate.
4. Repeat with remaining beef using 1/2 Tbsp oil.
5. Add 1 Tbsp oil to pot; sauté onions, carrots, celery for 3 minutes.
6. Add garlic; sauté 1 minute longer.
7. Pour in broth, tomatoes, browned beef, basil, oregano, thyme.
8. Season with salt and pepper; bring to a boil.
9. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
10. Add potatoes and cook 20 minutes more, covered.
11. Add green beans; simmer 15 minutes until tender.
12. Stir in corn and peas; simmer 5 minutes more.
13. Add parsley and serve warm.
Notes
Brown the beef dry for best flavor.
Use fresh herbs for stronger taste.
Soup thickens when potatoes are mashed a bit.
Can be made in a slow cooker.
Freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients: Fresh and Flavorful
To craft this delicious soup, you’ll need a blend of quality ingredients that come together perfectly. Here’s a detailed list of what you’ll need, including precise measurements:
| Ingredient | Quantity | Notes |
|---|---|---|
| Beef stew meat | 1 1/2 lbs | Cut into chunks |
| Olive oil | 2 1/2 tablespoons | Divided for cooking |
| Salt and freshly ground black pepper | To taste | Season to preference |
| Yellow onion | 1 3/4 cups (1 large) | Chopped |
| Carrots | 1 1/4 cups (3 medium) | Peeled and chopped |
| Celery | 1 cup (3 medium) | Chopped |
| Minced garlic | 1 1/2 tablespoons (4 cloves) | Freshly minced |
| Low-sodium beef or chicken broth | 8 cups | Use low sodium for control over salt |
| Diced tomatoes (canned) | 2 (14 oz) cans | With juice |
| Dried basil | 1 1/2 teaspoons | For aromatic flavor |
| Dried oregano | 1 teaspoon | Adds depth |
| Dried thyme | 1/2 teaspoon | Subtle earthiness |
| Red or yellow potatoes | 1 lb | Chopped in 3/4-inch cubes |
| Green beans | 1 1/2 cups (5 oz) | Trimmed and chopped |
| Frozen corn | 1 1/2 cups | Ready to use |
| Frozen peas | 1 cup | Ready to use |
| Fresh parsley | 1/3 cup | Chopped for garnish |
Step-by-Step Cooking Instructions
Creating this Vegetable Beef Soup is straightforward and rewarding. Here’s how to bring all those ingredients together into a hearty and flavorful meal:
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Add half the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer browned beef to a plate. Repeat with the remaining beef using 1/2 tablespoon more oil.
- Sauté the Vegetables: Add 1 tablespoon of olive oil to the now-empty pot. Toss in the chopped onions, carrots, and celery. Sauté for about 3 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
- Simmer with Broth and Herbs: Pour in the broth and diced tomatoes along with their juices. Return the browned beef to the pot. Stir in dried basil, oregano, thyme, and season again with salt and pepper. Bring to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 30 minutes, stirring occasionally.
- Cook the Potatoes and Green Beans: Add the chopped potatoes to the pot, cover, and cook for an additional 20 minutes. You can add green beans here if you prefer them very soft.
- Add Remaining Vegetables: Stir in the green beans (if not added earlier), corn, and peas. Simmer for another 15 minutes until all vegetables and beef are tender.
- Finish and Serve: Stir in freshly chopped parsley, then serve the soup warm. Enjoy the comforting flavors in every spoonful.
Helpful Tips for the Best Soup
- Browning the Beef: Ensure the beef is dry before placing it in the pot to get a good sear. This develops deep, rich flavors called the Maillard reaction.
- Herb Flexibility: Fresh herbs can be used instead of dried; just increase their quantity for stronger flavor.
- Vegetable Variations: Feel free to substitute or add veggies like zucchini, cabbage, or mushrooms to customize your soup.
- For a Thicker Broth: Mash a few potato cubes once cooked and stir back into the soup to naturally thicken the broth.
- Make Ahead: This soup tastes even better the next day once flavors meld make extra and store in the refrigerator.
- Freezing: Portion and freeze leftovers up to 3 months for easy future meals. Thaw overnight before reheating.
Frequently Asked Questions (FAQs)
What cut of beef is best for Vegetable Beef Soup?
Choose stew meat or any well-marbled, tougher cut like chuck roast. These become tender and flavorful when simmered slowly.
Can I use chicken broth instead of beef broth?
Yes, chicken broth is an excellent substitute if you want a lighter flavor.
How long does this soup keep in the fridge?
Stored in an airtight container, it lasts 3-4 days refrigerated.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté vegetables first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours.
Is this recipe gluten-free?
Yes, all ingredients here are naturally gluten-free. Just ensure broth and canned items are labeled gluten-free to avoid cross-contamination.
Conclusion: A Timeless Comfort
This Vegetable Beef Soup recipe is more than just a meal it’s a hearty embrace on a chilly day and a wholesome way to nourish yourself and loved ones. The tender beef paired with a medley of vibrant vegetables and the herbal aroma gives each bite a cozy, satisfying taste. With simple ingredients and clear steps, you can create a delicious, nutritious soup any day of the week that leaves everyone asking for seconds. Make this recipe your kitchen staple and enjoy a warm bowl of comfort anytime.