Introduction
Looking for a delicious recipe that’s both easy and impressive? This VEGETABLE BEEF SOUP is exactly what you need! With its perfect blend of flavors and simple preparation, this dish is ideal for weeknight dinners or special occasions.
Let’s get started on creating this tasty masterpiece!
Hearty Vegetable Beef Soup
A comforting, nourishing soup that simmers to perfection with tender beef and vibrant vegetables. Perfect for chilly days or whenever you need a wholesome meal.
Ingredients
For the Soup
· 1.5 lbs stew beef (chuck roast), cut into 1-inch cubes
· 2 tbsp olive oil or vegetable oil
· 1 large onion, diced
· 3 cloves garlic, minced
· 4 cups beef broth (low sodium recommended)
· 4 cups water
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 tbsp tomato paste
· 2 bay leaves
· 1 tsp dried thyme
· 1 tsp dried oregano
· Salt and black pepper to taste
Vegetables
· 3 carrots, peeled and sliced
· 3 celery stalks, sliced
· 2 medium potatoes, peeled and cubed
· 1 cup frozen green beans
· 1 cup frozen corn
· 1 cup frozen peas
· Optional: 1 cup chopped cabbage or 1 zucchini, cubed
Instructions
- Brown the Beef:
· Pat beef cubes dry with paper towels and season generously with salt and pepper.
· Heat 1 tbsp oil in a large Dutch oven or soup pot over medium-high heat.
· Brown beef in batches (don’t overcrowd) until seared on all sides. Remove and set aside.
- Sauté Aromatics:
· Add remaining oil to the same pot.
· Sauté onion until translucent (5 minutes).
· Add garlic and cook 1 minute until fragrant.
- Simmer the Soup:
· Return beef to pot with any accumulated juices.
· Add beef broth, water, diced tomatoes, tomato paste, bay leaves, thyme, and oregano.
· Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
- Add Vegetables:
· Add carrots, celery, and potatoes. Simmer uncovered 20 minutes.
· Add green beans, corn, peas, and any optional vegetables. Simmer 15-20 minutes until all vegetables are tender.
- Final Adjustments:
· Remove bay leaves.
· Taste and adjust seasoning with salt and pepper.
· For thicker soup: Mix 2 tbsp cornstarch with ¼ cup cold water, stir into soup, and simmer 5 minutes.
Serving Suggestions
· With bread: Crusty bread, dinner rolls, or cornbread
· Garnish: Fresh parsley, grated Parmesan, or a dollop of sour cream
· Make it hearty: Add ½ cup barley or small pasta 30 minutes before serving
Tips for Best Results:
· Brown well: Proper searing creates deeper flavor.
· Low and slow: Tenderizes tougher cuts of beef.
· Vegetable timing: Add hardy vegetables first, delicate ones last.
· Make ahead: Tastes even better the next day.
· Freeze beautifully: Cool completely and freeze for up to 3 months.
Variations:
· Italian-style: Add cannellini beans and fresh basil
· Spicy kick: Add red pepper flakes or a diced jalapeño
· Beef & barley: Substitute ½ cup barley for potatoes
· Instant Pot version: Use sauté function for browning, then pressure cook beef with broth for 25 minutes, quick release, add vegetables, and pressure cook 5 more minutes
This soup is a complete meal in a bowl—hearty, flavorful, and endlessly adaptable to what you have on hand. The long simmering time develops rich flavors that make your kitchen smell amazing!
Conclusion
Congratulations on making this delicious VEGETABLE BEEF SOUP! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.
🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.
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