Vegetable Beef Soup is a timeless dish that brings together tender beef, vibrant vegetables, and savory broth in a single comforting bowl. This recipe is perfect for chilly evenings, meal prep, or when you’re craving a hearty, nutritious meal. Learn how to make this simple yet flavorful soup step by step.
Why You’ll Love This Vegetable Beef Soup
- Packed with Nutrition: Loaded with fresh vegetables and protein-rich beef.
- Easy to Customize: Swap in your favorite veggies or make it gluten-free by skipping noodles.
- Perfect for Meal Prep: Tastes even better the next day as the flavors meld together.
- One-Pot Wonder: Minimal cleanup, maximum flavor!
Ingredients
For the Soup Base:
- 1 lb (450g) beef stew meat (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Vegetables:
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
Step-by-Step Instructions
1. Sear the Beef
- Heat olive oil in a large pot over medium-high heat.
- Season the beef with salt and pepper, then brown on all sides.
- Remove and set aside.
2. Build the Flavor Base
- In the same pot, sauté onions until translucent.
- Add garlic and cook for another minute. Stir in tomato paste for a richer flavor.
3. Simmer the Soup
- Pour in beef broth and diced tomatoes. Add thyme, bay leaf, and browned beef.
- Bring to a boil, then reduce to a simmer. Cook for 30 minutes to tenderize the beef.
4. Add Vegetables
- Add carrots, celery, potatoes, and green beans. Simmer for 20 minutes or until tender.
- Stir in corn and peas during the last 5 minutes of cooking.
5. Final Touches
- Taste and adjust seasoning as needed. Remove bay leaf before serving.
Tips for the Perfect Vegetable Beef Soup
- Use Quality Broth: Opt for low-sodium beef broth to control salt levels.
- Make It Ahead: Prepare a day in advance for deeper flavors.
- Storage: Refrigerate leftovers for up to 4 days or freeze for 3 months.
- Add Grains: For extra heartiness, stir in cooked rice or barley.
Serving Suggestions
Pair this Vegetable Beef Soup with:
- A slice of crusty bread for dipping.
- A simple green salad for added freshness.
- Crackers or cheese toast for a cozy meal.
Conclusion
This Vegetable Beef Soup recipe is a classic that’s sure to warm hearts and fill stomachs. With its robust flavors and wholesome ingredients, it’s a dish that’s both satisfying and easy to make. Share this recipe with your family and friends, and let the comforting aroma of this hearty soup fill your home!
Serving Tips for Vegetable Beef Soup
- Keep It Hot: Serve the soup immediately after cooking to enjoy the best flavors and textures. Use warmed bowls to retain heat.
- Pair with Sides: Complement the soup with crusty bread, garlic knots, or a side of buttered crackers.
- Toppings for Extra Flavor: Add a sprinkle of grated Parmesan cheese, a dollop of sour cream, or freshly chopped parsley to elevate the dish.
- Serve with Beverages: Pair it with a light red wine, iced tea, or a warm herbal tea for a cozy meal.
Storage Tips for Vegetable Beef Soup
- Refrigeration:
- Cool Properly: Allow the soup to cool to room temperature before storing.
- Storage Time: Transfer to an airtight container and refrigerate for up to 4 days.
- Freezing:
- Best for Long-Term: Freeze the soup for up to 3 months in freezer-safe containers or resealable bags.
- Leave Space: Ensure containers have room for the soup to expand as it freezes.
- Reheating:
- Stovetop: Heat on low to medium heat, stirring occasionally to avoid sticking. Add a splash of broth or water if it thickened during storage.
- Microwave: Reheat in a microwave-safe bowl in 1-minute intervals, stirring in between to ensure even heating.
- Avoid Overcooking Vegetables: Reheating multiple times can make vegetables mushy. Portion the soup to minimize reheating the entire batch.
1. Can I make this soup in a slow cooker?
Yes, you can! Brown the beef and sauté the onions and garlic first for added flavor. Then, transfer everything to the slow cooker, add the broth, tomatoes, and seasonings, and cook on low for 6-8 hours or high for 3-4 hours. Add delicate vegetables like peas and green beans in the last hour of cooking.
2. Can I use leftover roast beef for this recipe?
Absolutely! Leftover roast beef works perfectly. Simply chop it into bite-sized pieces and add it during the last 20 minutes of cooking to heat through without overcooking.
3. How can I make this soup vegetarian?
To make it vegetarian, skip the beef and use vegetable broth. Replace the beef with hearty ingredients like beans (kidney, white, or chickpeas) or lentils for a protein boost.
4. Can I thicken the soup?
Yes, you can thicken the soup by mashing a few of the potatoes in the pot or adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Stir the slurry into the simmering soup and cook until it thickens slightly.
Vegetable Beef Soup Recipe
This hearty Vegetable Beef Soup is a comforting and flavorful dish loaded with tender beef, wholesome vegetables, and a rich, savory broth. Perfect for cold nights or when you need a nourishing one-pot meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Beef
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Soup
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth (low sodium if preferred)
- 2 cups water
- 1 cup frozen green beans
- 1 cup frozen corn (or peas)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper, to taste
Instructions
1. Sear the Beef
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef pieces with salt and pepper, then add them to the pot. Sear the beef on all sides until browned (about 5–7 minutes). Remove the beef and set aside.
2. Sauté the Vegetables
- In the same pot, add the onion, carrots, and celery. Sauté for 4–5 minutes, or until softened.
- Stir in the garlic and cook for an additional minute.
3. Build the Soup Base
- Return the beef to the pot. Add the diced tomatoes, beef broth, water, thyme, parsley, and bay leaf. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 30 minutes to allow the beef to tenderize.
4. Add the Vegetables
- Stir in the potatoes, green beans, and corn. Simmer uncovered for an additional 20–30 minutes, or until the potatoes and beef are tender.
5. Adjust Seasoning and Serve
- Remove the bay leaf and taste the soup. Adjust the salt and pepper to your liking.
- Serve hot, garnished with fresh parsley, if desired, alongside crusty bread or crackers.
Notes
- Optional Veggies: Add zucchini, cabbage, or spinach for more variety.
- Make It Ahead: The soup tastes even better the next day as the flavors meld together.
- Slow Cooker Option: Sear the beef and sauté the onions first, then add all ingredients to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours.
- Thicker Soup: Mash some of the potatoes or stir in a tablespoon of tomato paste for a heartier consistency.