Hearty Vegetable Beef Soup is a warm and filling dish perfect for chilly days. This soup is packed with tender beef, vibrant vegetables, and rich broth, making it a go-to meal for many families. It not only warms your body but also your soul.
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Why Make This Recipe
Making Hearty Vegetable Beef Soup is a great choice for several reasons. First, it is nutritious and comforting, combining protein from the beef and vitamins from the vegetables. Second, it is a simple one-pot meal that allows you to enjoy delicious flavors without much fuss. Lastly, this recipe serves a crowd, making it perfect for family dinners or leftovers for lunch.
How to Make Hearty Vegetable Beef Soup
Ingredients
- 1 1⁄2 lbs beef stew meat
- 2 1⁄2 tbsp olive oil, divided
- Salt and freshly ground pepper, to taste
- 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 or chicken broth
- 2 cans (14 oz each) diced tomatoes with juice
- 1 1⁄2 tsp dried basil
- 1 tsp dried oregano
- 1⁄2 tsp dried thyme
- 1 lb red or yellow potatoes, cubed (about 3⁄4 inch)
- 1 1⁄2 cups trimmed and chopped green beans
- 1 1⁄2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup fresh chopped parsley
Directions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Pat the beef dry and season with salt and pepper.
- Brown half of the beef in the pot for about 4 minutes, turning halfway.
- Repeat this step with the remaining beef.
- Add the remaining 1 tablespoon of olive oil, then sauté the onions, carrots, and celery for 3 minutes.
- Add the garlic and cook for 1 more minute.
- Stir in the broth and diced tomatoes.
- Return the browned beef to the pot.
- Add basil, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Add the potatoes, cover, and simmer for another 20 minutes.
- Stir in the green beans and let it simmer for another 15 minutes until they are tender.
- Finally, add the corn and peas, and simmer for 5 more minutes.
- Stir in the parsley before serving.
- Serve warm and enjoy!
How to Serve Hearty Vegetable Beef Soup
You can serve Hearty Vegetable Beef Soup in a bowl, topped with a sprinkle of fresh parsley if desired. It pairs wonderfully with a slice of crusty bread or a fresh salad on the side.
How to Store Hearty Vegetable Beef Soup
To store Hearty Vegetable Beef Soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for 2-3 months. Just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Hearty Vegetable Beef Soup
- Always brown the beef well for better flavor.
- Feel free to add or substitute any vegetables you enjoy, such as bell peppers or zucchini.
- Adjust the seasoning to your taste, adding more herbs or spices as you prefer.
Variation
If you want a bit more spice, consider adding a pinch of red pepper flakes to give the soup an extra kick.
FAQs
Q: Can I use different types of meat for this soup?
A: Yes, you can use pork or chicken if you prefer. Just adjust the cooking time accordingly.
Q: How can I make this soup vegetarian?
A: You can replace the beef with hearty vegetables and use vegetable broth instead of beef or chicken broth.
Q: Is it necessary to peel the potatoes?
A: No, it’s not necessary. Leaving the skin on adds extra nutrients and texture to the soup.
Hearty Vegetable Beef Soup
Ingredients
Beef and broth
- 1.5 lbs beef stew meat Pat dry before browning
- 8 cups low-sodium beef or chicken broth
- 2 cans (14 oz each) diced tomatoes with juice
Vegetables
- 1.75 cups chopped yellow onion (1 large)
- 1.25 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1.5 tbsp minced garlic (4 cloves)
- 1 lb red or yellow potatoes, cubed (about 3/4 inch)
- 1.5 cups trimmed and chopped green beans
- 1.5 cups frozen corn
- 1 cup frozen peas
- ⅓ cup fresh chopped parsley
Spices
- 2.5 tbsp olive oil, divided Divide for browning and sautéing
- 1.5 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- Salt and freshly ground pepper To taste
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Pat the beef dry and season with salt and pepper.
- Brown half of the beef in the pot for about 4 minutes, turning halfway. Repeat with the remaining beef.
Cooking
- Add the remaining tablespoon of olive oil and sauté the onions, carrots, and celery for 3 minutes.
- Add the garlic and cook for 1 more minute.
- Stir in the broth and diced tomatoes, and return the browned beef to the pot.
- Add basil, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Add potatoes, cover, and simmer for another 20 minutes.
- Stir in green beans and let it simmer for another 15 minutes until tender.
- Add corn and peas, and simmer for 5 more minutes.
- Stir in parsley before serving.
