Vegetable beef soup is a cozy, hearty meal that’s easy to prepare. This savory dish brims with tender beef, fresh vegetables, and aromatic herbs. It’s perfect for family dinners or meal prep, making it a must-try this season!
Table of Contents
Vegetable Beef Soup
Summary of Vegetable Beef Soup
This vegetable beef soup combines succulent beef stew meat with a colorful medley of vegetables. The flavors meld beautifully, creating a warm, comforting bowl that feels like a hug on a chilly day. Packed with nutrition, it’s a great way to get your family to enjoy their veggies!
Ingredients for Vegetable Beef Soup Recipe
List of Essential Ingredients
To make this delicious vegetable beef soup, you’ll need 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), and 1 1/2 Tbsp minced garlic (4 cloves). Additionally, gather 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 chopped green beans (trim ends first), 1 1/2 cups frozen corn, 1 cup frozen peas, and 1/3 cup chopped fresh parsley.
How to Make Vegetable Beef Soup
Step-by-Step Instructions
First, in a large pot, heat 1 Tbsp of olive oil over medium-high heat. Pat the beef dry, season it with salt and pepper, and brown half of it for about 4 minutes, turning halfway. Remove and set aside, then repeat with the remaining beef. Next, add another 1 Tbsp of oil to the pot, then sauté the onions, carrots, and celery for 3 minutes. Add the garlic and sauté for an additional minute.
Pour in the broth and tomatoes, add the browned beef, basil, oregano, thyme, and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally. Then, add the potatoes and continue to simmer, covered, for 20 minutes. Optionally, add green beans at this stage if you prefer them very soft. Stir in the green beans and simmer for another 15 minutes or until all vegetables and beef are tender.
Finally, add the corn and peas, simmer until heated through, about 5 minutes. Mix in the parsley and serve warm.
Tips for Perfecting Flavor and Texture
To enhance your vegetable beef soup, don’t hesitate to adjust the seasonings. You might like to add a dash of Worcestershire sauce for depth or fresh herbs for brightness. Additionally, let the soup sit for a while to deepen its flavors before serving.
Slow Cooker Variation for Vegetable Beef Soup
Adapting the Recipe for Slow Cooking
If you prefer a hands-off approach, you can easily adapt this recipe for a slow cooker. Start by browning the beef and sautéing the vegetables as directed, then combine everything in a slow cooker, omitting the frozen vegetables. Cook on low for 6-7 hours, adding the frozen peas and corn at the end for a burst of freshness.
Using Ground Beef Instead of Stew Meat
Cooking Time Adjustments
If you’re in a pinch, feel free to use ground beef instead of stew meat. Simply brown the ground beef and then follow the same steps. You’ll reduce the initial simmering time, making it a quicker option without sacrificing flavor.
Variations and Customizations
Alternative Ingredients and Substitutions
Don’t hesitate to get creative! You can substitute chuck roast for the stew meat or even use turkey for a lighter option. Different vegetables like zucchini, peas, or bell peppers can also add a unique twist to your soup.
Storage and Reheating Tips
Store any leftover vegetable beef soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in portion-sized containers for up to 3 months. When reheating, add a splash of broth to revive its consistency.
FAQs
What ingredients do I need for a hearty vegetable beef soup?
You’ll need beef stew meat, olive oil, vegetables like onions, carrots, and celery, garlic, beef broth, tomatoes, herbs, and potatoes.
How long does it take to cook vegetable beef soup on the stove?
The total cook time is approximately 1 hour and 10 minutes.
Can I make vegetable beef soup in a slow cooker?
Yes, brown the beef and sauté the vegetables first, then add them to a slow cooker.
What are some tips for enhancing the flavor of vegetable beef soup?
Consider adding Worcestershire sauce, fresh herbs, or letting the soup sit to deepen flavors.
How can I store leftover vegetable beef soup for later use?
Store in an airtight container in the refrigerator for up to 4 days or freeze for 3 months.
Related Recipes to try
Conclusion
This vegetable beef soup is not just a filling meal; it’s an experience to enjoy with loved ones. For more recipes and inspiration, visit our Pinterest page at Artemis Recipes on Pinterest. You’ll find many delightful dishes that can be added to your weekly menu!
Vegetable Beef Soup: A Hearty Delight
Ingredients
- 1 ½ lbs beef stew meat
- 2 ½ Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 ¾ cups chopped yellow onion (1 large)
- 1 ¼ cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 ½ Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 ½ cups chopped green beans (trim ends first)
- 1 ½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup chopped fresh parsley
Instructions
- In a large pot, heat 1 Tbsp of olive oil over medium-high heat. Pat the beef dry, season with salt and pepper, and brown half of it for about 4 minutes, turning halfway. Remove and set aside. Repeat with the remaining beef.
- Add another 1 Tbsp of oil to the pot, then sauté the onions, carrots, and celery for 3 minutes. Add the garlic and sauté for an additional minute.
- Pour in the broth and tomatoes, add the browned beef, basil, oregano, thyme, and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add the potatoes and continue to simmer, covered, for 20 minutes. Optionally, add green beans at this stage if you prefer them very soft.
- Stir in the green beans and simmer for another 15 minutes, or until all vegetables and beef are tender.
- Add the corn and peas, simmer until heated through, about 5 minutes. Mix in the parsley and serve warm.
Notes
– For slow cooker preparation, brown the beef and sauté the vegetables first, then combine in a slow cooker without the frozen vegetables. Cook on low for 6-7 hours, adding frozen peas and corn at the end.
– Ground beef can be used instead of stew meat, reducing the initial simmering time.