This Vegetable Beef Soup is a hearty, comforting dish packed with tender beef, colorful vegetables, and a rich, flavorful broth. It’s the perfect meal to enjoy on a cold day or to make in advance for a weeknight dinner. Plus, it’s easy to customize by adding your favorite veggies and seasonings!
Ingredients:
- 1 lb (450g) beef stew meat (cut into bite-sized cubes)
- 2 tablespoons olive oil (for browning the beef)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth (low-sodium preferred)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 bay leaf
- 1 tablespoon Worcestershire sauce (optional, for added depth of flavor)
- 1/2 cup frozen peas (optional)
- Fresh parsley (for garnish, optional)
Instructions:
Step 1: Brown the Beef
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef stew meat and brown it on all sides, about 5-7 minutes. This step helps develop the flavor of the soup.
- Once browned, remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
- In the same pot, add the chopped onion and sauté for 2-3 minutes, until softened.
- Add the minced garlic and sauté for an additional 1 minute until fragrant.
Step 3: Add Broth and Simmer
- Return the browned beef to the pot and pour in the beef broth and diced tomatoes with their juices.
- Add the carrots, celery, potatoes, and green beans. Stir to combine.
- Season with dried thyme, dried rosemary, salt, black pepper, and bay leaf. Stir to distribute the seasonings evenly.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.
Step 4: Add the Final Ingredients
- After the beef and vegetables are tender, add the corn kernels, frozen peas (if using), and Worcestershire sauce (optional). Stir and cook for an additional 5-10 minutes, until the peas are heated through.
Step 5: Taste and Adjust
- Taste the soup and adjust the seasoning, adding more salt, pepper, or herbs as needed.
- Remove the bay leaf before serving.
Step 6: Serve
- Ladle the soup into bowls and garnish with fresh parsley, if desired.
- Serve with crusty bread or crackers for a complete meal.
Tips for Success:
- Beef Selection: Choose beef stew meat or chuck roast for the best flavor and tenderness. If using chuck roast, cut it into cubes before browning.
- Vegetable Variations: Feel free to add or substitute other vegetables based on your preferences or what you have on hand. Zucchini, spinach, or parsnips are great options.
- Slow Cooker Option: You can easily make this soup in a slow cooker. Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Freezing: This soup freezes well for up to 3 months. Let it cool completely before transferring to an airtight container for freezing. When ready to eat, reheat on the stove over low heat, adding a little extra broth if needed.
Nutritional Information (per serving, based on 6 servings):
- Calories: 230
- Fat: 10g
- Carbs: 24g
- Fiber: 5g
- Protein: 16g
Conclusion:
This Vegetable Beef Soup is a comforting, filling, and nutrient-packed meal that is perfect for cold weather or when you’re craving something hearty. It’s easy to make, customizable, and full of flavor. Enjoy it on its own or with some crusty bread for a complete and satisfying meal!
