Looking for a hearty and comforting meal that’s perfect for any occasion? Look no further than this delicious Vegetable Beef Soup recipe! Packed with tender beef, vibrant vegetables, and flavorful herbs, this soup is a crowd-pleaser that’s easy to make.
Why You’ll Love This Recipe:
- Great flavors: The combination of beef stew meat, fresh vegetables, and aromatic herbs creates a rich and satisfying flavor profile.
- Quick prep time: With simple ingredients and straightforward instructions, this soup comes together in no time.
- Perfect for meal prep: Make a big batch and enjoy leftovers for days, or freeze portions for later convenience.
Ingredient Notes:
- Beef stew meat: Adds protein and richness to the soup.
- Olive oil: Used for sautéing and adds depth of flavor.
- Yellow onion, carrots, celery: The classic trio of aromatics that form the base of the soup.
- Garlic: Enhances the overall savory taste.
- Beef or chicken broth: Provides a savory base for the soup.
- Diced tomatoes: Adds acidity and sweetness.
- Herbs (basil, oregano, thyme): Infuse the soup with aromatic flavors.
- Potatoes, green beans: Add heartiness and texture to the soup.
- Corn, peas, parsley: Additional vegetables for color and nutrition.
Step-by-Step Instructions:
- In a large pot, heat olive oil over medium-high heat.
- Season beef stew meat with salt and pepper, then brown in the pot.
- Add onion, carrots, celery, and garlic; cook until softened.
- Pour in broth and diced tomatoes, then add herbs.
- Stir in potatoes and green beans, simmer until vegetables are tender.
- Add corn, peas, and parsley; cook until heated through.
- Season to taste with salt and pepper before serving.
Helpful Tips:
- For a thicker soup, mash some of the potatoes against the side of the pot.
- Use fresh herbs for a more vibrant flavor.
- Substitute any vegetables with your favorites or what you have on hand.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- For extra depth of flavor, sear the beef stew meat before adding to the soup.
- Allow the soup to simmer for at least an hour to develop the flavors fully.
- Adjust the seasoning towards the end of cooking for the perfect balance of flavors.
Serving Suggestions:
Serve this Vegetable Beef Soup with crusty bread for dipping or a side salad for a complete meal. Pair it with a glass of red wine or a refreshing iced tea.
Storage and Reheating Tips:
To store leftovers, let the soup cool completely before transferring to an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of broth to revive the flavors.
Frequently Asked Questions:
- Can I use ground beef instead of stew meat? Ground beef can be used as a substitute, but the texture will be different.
- Can I freeze this soup? Yes, this soup freezes well for up to 3 months.
- How can I make this soup vegetarian? Simply omit the beef stew meat and use vegetable broth instead for a vegetarian version.
Conclusion:
Warm up your kitchen and your soul with this comforting Vegetable Beef Soup recipe. Whether you’re looking for an easy weeknight meal or a cozy dish to enjoy on a chilly day, this soup is sure to satisfy. Give it a try and let us know how it turns out!
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Vegetable Beef Soup Recipe
- Prep Time: 20 mins
- Cook Time: 1 hour 40 mins
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Vegetable Beef Soup is packed with tender beef, a variety of vegetables, and flavorful herbs. It’s a comforting and satisfying meal that is perfect for a cozy night in.
Ingredients
Scale
Main 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 broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
Add-ins:
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Brown the beef: Season the beef with salt and pepper. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches and set aside.
- Sauté the vegetables: Add the remaining olive oil to the pot and sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
- Add broth and seasonings: Pour in the broth, diced tomatoes, basil, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add potatoes and simmer: Add potatoes and simmer for another 30 minutes until beef is tender.
- Stir in remaining vegetables: Add green beans, corn, peas, and parsley. Cook for an additional 10 minutes. Season with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and enjoy hot.
Notes
- You can customize this soup by adding other vegetables like zucchini or bell peppers.
- For a thicker soup, you can add a slurry of cornstarch and water towards the end of cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg