Vegetable Beef Soup Recipe

There’s nothing quite as satisfying as a bowl of steaming vegetable beef soup on a chilly day. Packed with tender beef, vibrant vegetables, and a savory broth, this hearty soup is a comforting meal that nourishes the body and warms the soul. Whether you’re feeding a crowd or simply craving a wholesome dinner, this timeless recipe is guaranteed to hit the spot.

Brief History of Vegetable Beef Soup Recipe:

Vegetable beef soup has roots in many cultures and has evolved over centuries. The combination of beef and vegetables simmered together in a pot can be traced back to ancient times when stews and soups were among the most practical ways to prepare meals using available ingredients. In modern history, this dish became a staple in households during the 19th and 20th centuries, thanks to its simplicity and adaptability. It’s a recipe that allows home cooks to be resourceful, using seasonal produce and affordable cuts of meat to create something truly delicious.

Vegetable Beef Soup Recipe

Pinklady

Vegetable beef soup has roots in many cultures and has evolved over centuries. The combination of beef and vegetables simmered together in a pot can be traced back to ancient times when stews and soups were among the most practical ways to prepare meals using available ingredients.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course

Calories 250 kcal

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Chef's knife
• Cutting board

Ingredients

  

• Beef:1 pound (450g) beef stew meat, cut into 1-inch cubes

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Vegetables:

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

Other Ingredients:

• 1 can (14.5 oz) diced tomatoes
• 6 cups beef brother to taste
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper
• Optional: fresh parsley for garnish

Instructions

 

• Prepare the Beef

  Heat the olive oil in a large soup pot over medium heat.
• Add the beef cubes and sear them on all sides until browned (about 5-7 minutes). Remove the beef and set it aside.
• Sauté the Vegetables

  In the same pot, add the onions, carrots, and celery. Sauté for 5 minutes until they begin to soften.
• Add the minced garlic and stir for 1 minute until fragrant.
• Deglaze the Pot

  Stir in the tomato paste, ensuring it coats the vegetables evenly.
• Add the diced tomatoes and use the wooden spoon to scrape any browned bits from the bottom of the pot.
• Simmer the Soup

  Return the beef to the pot. Add the beef broth, thyme, and oregano. Bring the soup to a boil, then reduce the heat to low.
• Cover the pot and let the soup simmer for 1 hour, allowing the beef to become tender.
• Add Potatoes and Green Beans

  Stir in the cubed potatoes and green beans. Simmer for another 20 minutes, or until the potatoes are fork-tender.
• Finish with Peas and Seasoning

  Add the frozen peas during the last 5 minutes of cooking.
• Taste and adjust with salt and pepper as needed.
• Serve and Enjoy

  Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread or crackers.

Video

Keyword Vegetable Beef Soup Recipe

Similar Recipes to Try:

Chicken Vegetable Soup: Swap out the beef for chicken for a lighter yet equally hearty soup.
Lentil Soup: A vegetarian option packed with lentils and seasonal vegetables.
Minestrone Soup: An Italian favorite made with pasta, beans, and a tomato-based broth.
Beef Barley Soup: A cousin to vegetable beef soup that features barley for added texture and nutrition.

Frequently Asked Questions About Vegetable Beef Soup Recipe:

1. Can I use a different cut of beef?

Yes, you can use chuck roast, brisket, or even ground beef if you prefer.

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

Absolutely! Brown the beef first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

3. How do I store leftovers?

Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days.

4. Can I freeze this soup?

Yes, vegetable beef soup freezes well for up to 3 months. Reheat on the stove or microwave.

5. What other vegetables can I add?

You can add zucchini, corn, spinach, or cabbage depending on your taste and what’s available.

6. Can I make this soup gluten-free?

Yes, as the recipe doesn’t call for any flour or pasta, it’s naturally gluten-free. Just ensure your broth is labeled gluten-free.

7. Can I use chicken or vegetable broth instead of beef broth?

You can, but beef broth gives the soup a deeper flavor.

8. How do I make the soup thicker?

Mash some of the potatoes or add a slurry of cornstarch and water to the pot.

9. What can I serve with vegetable beef soup?

Crusty bread, cornbread, or a fresh salad pair perfectly with this soup.

10. Can I make it spicy?

For a kick, add red pepper flakes or a diced jalapeño during the cooking process.

Conclusion:

This vegetable beef soup is more than just a recipe; it’s a warm embrace on a cold day and a delicious way to feed your loved ones. The flexibility of this dish makes it a household staple that can be tailored to suit your preferences or pantry. Whether you’re enjoying it as a main meal or as a starter, this hearty soup will always leave you satisfied.

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