Vegetable Beef Soup

Vegetable Beef Soup is a hearty, nourishing dish, perfect for cold weather or whenever you crave a wholesome meal. This soup typically starts with a rich base of beef, often using stew meat or chuck roast, cut into bite-sized pieces. The beef is browned to develop depth of flavor, then simmered slowly in a robust broth, often beef stock, to become tender and flavorful.

The soul of this soup lies in its variety of vegetables. Common choices include carrots, diced for sweetness; celery, for a subtle, earthy undertone; and onions, providing a savory base note. Potatoes are often added for their comforting, starchy quality, contributing to the soup’s hearty texture. Sometimes, other vegetables like green beans, peas, or corn are included, each adding their unique color, texture, and flavor.

Seasonings are key to enhancing this soup. Garlic, bay leaves, thyme, and rosemary are frequently used. They infuse the soup with layers of flavor, complementing the beef and vegetables. Some recipes might include a splash of tomato paste or diced tomatoes, lending a slight acidity that balances the richness of the beef.

This soup is typically simmered for an extended period, allowing the flavors to meld beautifully. The result is a thick, robust soup where each spoonful offers a symphony of flavors – the meatiness of the beef, the earthiness of the vegetables, and the aromatic herbs, all enveloped in a rich, savory broth.

Vegetable Beef Soup is often served with crusty bread or a side salad. It’s not just a meal but an experience, warming and satisfying, often evoking feelings of comfort and nostalgia. It’s versatile too, as the choice of vegetables and herbs can be adapted based on seasonality and personal preference, making each pot a unique culinary creation.

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
  • 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

How To Make Vegetable Beef Soup

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 30 minutes.

Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

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