Vegetable Beef Soup Recipe

A bowl of vegetable beef soup is the perfect antidote to chilly days or any time you crave a hearty, nutritious meal. This soup is brimming with tender beef, colorful vegetables, and rich, aromatic broth. It’s not just a satisfying dish but a versatile one that can be easily adapted to your taste or available ingredients. Follow this step-by-step guide to create a homemade version that outshines any canned variety and keeps your family coming back for more.

Ingredients You’ll Need:

For the Beef:

• 1 pound of beef chuck or stew meat, cut into bite-sized pieces
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Vegetables and Aromatics:

• 1 large onion, diced
• 3 cloves of garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 medium potatoes, peeled and cut into cubes
• 1 cup of green beans, trimmed and cut into 1-inch pieces
• 1 cup of frozen corn
• 1 cup of frozen peas

For the Broth:

• 6 cups of beef broth or stock
• 1 can (14 oz) of diced tomatoes, undrained
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 bay leaf
• Salt and pepper, to taste

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese

Instructions for Making Vegetable Beef Soup

Step 1: Brown the Beef

1. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
2. Season the beef with salt and pepper.
3. Add the beef to the pot in a single layer. Cook for 4-5 minutes, turning occasionally, until browned on all sides. This step helps to develop a rich, deep flavor.
4. Remove the beef from the pot and set it aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the diced onions, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
2. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Build the Broth

1. Return the browned beef to the pot.
2. Add the diced tomatoes, beef broth, thyme, rosemary, and the bay leaf.
3. Bring the mixture to a boil, then reduce the heat to low. Simmer for 45 minutes to an hour, or until the beef becomes tender and flavorful.

Step 4: Add the Remaining Vegetables

1. Stir in the potatoes, green beans, corn, and peas.
2. Continue to simmer for another 20-25 minutes until the potatoes are fork-tender and the flavors meld together.

Step 5: Final Seasoning and Serving

1. Taste the soup and adjust the seasoning with salt and pepper as needed.
2. Remove the bay leaf before serving.
3. Ladle the soup into bowls and garnish with chopped fresh parsley and a sprinkle of Parmesan cheese if desired.

Serving and Storage Tips

Serving Suggestions:

• Serve with warm, crusty bread or homemade biscuits for a complete meal.
• Pair with a fresh side salad for added greens and crunch.

Storage:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Vegetable beef soup freezes well for up to 3 months. Cool the soup completely, then transfer it to freezer-safe containers or resealable plastic bags. Thaw overnight in the refrigerator before reheating.

Reheating:

• To reheat, warm the soup in a pot over medium heat until heated through. You may need to add a splash of water or broth to achieve the desired consistency.

Helpful Notes

• Cut the Vegetables Evenly: For even cooking, ensure your vegetables are cut into similarly sized pieces.
• Deglazing the Pot: Don’t skip scraping up the browned bits after cooking the beef. This step adds extra depth to the soup’s flavor.
• Meat Alternatives: If you prefer, use ground beef or leftover pot roast to save time.

Tips from Well-Known Chefs

• Chef Ina Garten suggests adding a splash of red wine during the browning stage for a more complex broth.
• Chef Gordon Ramsay recommends toasting the spices (like thyme and rosemary) briefly before adding liquid to enhance their aromatic properties.
• Chef Julia Child emphasizes patience when simmering, allowing the flavors to develop fully over time.

Frequently Asked Questions

1. Can I use chicken broth instead of beef broth?

Yes, but the flavor will be lighter and less rich. For a more robust taste, stick to beef broth.

2. What other vegetables can I add?

You can add zucchini, spinach, or bell peppers. Adjust cooking time accordingly so they don’t become too soft.

3. Can I make this soup in a slow cooker?

Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours.

4. Is this recipe gluten-free?

Yes, as written, the recipe is naturally gluten-free. Ensure that the beef broth you use is also gluten-free.

5. Can I make it vegetarian?

Omit the beef and use vegetable stock for a meat-free version. Add hearty mushrooms for a meaty texture.

6. What is the best way to thicken the soup?

If you prefer a thicker soup, mash some of the cooked potatoes or add a slurry made with 1 tablespoon of cornstarch and 2 tablespoons of water.

7. How do I make it spicier?

Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.

8. Why does my soup taste bland?

Check your seasoning and ensure you’ve simmered it long enough. Sometimes, adding a bit of acid (such as a squeeze of lemon) can brighten up the flavors.

9. Can I use leftover steak or roast beef?

Yes, simply add it in step 3 and reduce the simmering time, as the meat is already cooked.

10. What type of beef is best?

Beef chuck or stew meat works best for its rich, melt-in-your-mouth texture after simmering.

Enjoy this classic vegetable beef soup as a warm, satisfying dish that’s perfect for any day of the week!