Vegetable Beef Soup Recipe

Nothing beats the rich, savory flavor of vegetable beef soup on a chilly day. This hearty, wholesome dish is a perfect balance of tender beef, vibrant vegetables, and flavorful broth, making it a family favorite. Not only is it comforting, but it’s also a great way to incorporate a variety of nutrients into a single bowl. With this step-by-step recipe, you’ll have a delicious homemade soup ready to enjoy in no time!

Ingredients

For the Beef:

• 1 ½ pounds beef stew meat (cut into bite-sized pieces)
• 2 tablespoons olive oil
• Salt and pepper, to season

For the Soup Base:

• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 celery stalks, diced
• 2 carrots, peeled and sliced

Broth and Vegetables:

• 4 cups beef broth
• 2 cups water
• 1 can (15 oz) diced tomatoes
• 2 potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)

Seasonings:

• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tablespoon Worcestershire sauce

Garnish (optional):

• Fresh parsley, chopped

Step-by-Step Instructions

Step 1: Brown the Beef

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the beef stew meat with salt and pepper.
3. Add the beef to the pot in batches, browning each side for 2–3 minutes. Remove and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Stir in the minced garlic and cook for an additional 1–2 minutes, being careful not to burn it.

Step 3: Build the Broth

1. Return the browned beef to the pot.
2. Add the beef broth, water, diced tomatoes (with their juice), Worcestershire sauce, thyme, oregano, and bay leaf. Stir well to combine.

Step 4: Simmer the Soup

1. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, allowing the beef to tenderize.
2. Check occasionally and stir to prevent sticking.

Step 5: Add Potatoes and Green Beans

1. Stir in the potatoes and green beans.
2. Continue to simmer for another 20–25 minutes until the vegetables are tender.

Step 6: Add Corn and Peas

1. During the last 5–10 minutes of cooking, add the corn and peas.
2. Taste and adjust seasonings with salt and black pepper.

Step 7: Serve

1. Remove the bay leaf before serving.
2. Ladle the soup into bowls and garnish with fresh parsley, if desired.

Serving and Storage Tips

Serving Suggestions:

• Pair the soup with warm crusty bread or buttery biscuits.
• Serve alongside a fresh green salad for a well-rounded meal.

Storage Tips:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Vegetable beef soup freezes beautifully. Portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Helpful Notes

1. Choose the right beef: Stew meat, chuck roast, or short ribs work well for their rich flavor and tenderness when simmered.
2. Prep ahead: Chop the vegetables in advance to streamline the cooking process.
3. Customizable: Swap in seasonal vegetables like zucchini, parsnips, or kale for added variety.
4. Thicker consistency: Add a tablespoon of tomato paste or mash some of the potatoes for a thicker broth.
5. Low-sodium option: Use low-sodium beef broth and adjust the salt to taste.

Tips from Well-Known Chefs

• Chef Gordon Ramsay suggests deglazing the pot with a splash of red wine after browning the beef to add depth of flavor to the broth.
• Chef Ina Garten recommends using homemade beef stock if available for the richest taste.
• Chef Jamie Oliver advises adding fresh herbs like thyme or rosemary during the last few minutes of cooking for a burst of flavor.

Frequently Asked Questions

1. Can I use ground beef instead of stew meat?

Yes, ground beef can be used. Brown it and drain any excess fat before adding it to the soup.

2. How do I make this soup gluten-free?

This recipe is naturally gluten-free. Just ensure that any pre-packaged broth or seasonings you use are labeled gluten-free.

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

Absolutely. Brown the beef first, then add all ingredients (except peas and corn) to the slow cooker. Cook on low for 6–8 hours. Add peas and corn during the last 30 minutes.

4. What’s the best way to reheat the soup?

Reheat on the stovetop over medium heat, stirring occasionally, or microwave individual portions until warmed through.

5. Can I use fresh tomatoes instead of canned?

Yes, chop 3–4 ripe tomatoes and use them as a substitute for canned diced tomatoes.

6. Can I omit Worcestershire sauce?

Yes, but consider adding a splash of soy sauce or balsamic vinegar to maintain the depth of flavor.

7. How can I make the soup spicier?

Add a pinch of crushed red pepper flakes or a diced jalapeño when sautéing the vegetables.

8. Can I add pasta or rice?

Yes! Add cooked pasta or rice to the soup during the last 5 minutes of cooking for an extra hearty meal.

9. What if the beef is still tough?

Simmer the soup longer. Tough beef often needs more time to tenderize in the broth.

10. How can I reduce the sodium content?

Use low-sodium beef broth and adjust salt levels to taste.