Vegetable Beef Soup Recipe

Vegetable beef soup recipe is a hearty, comforting dish that warms both the body and soul. Perfect for cold winter days or as a nourishing meal any time of year, this soup brings together tender beef, fresh vegetables, and savory broth in a way that’s both satisfying and healthy. Whether you’re looking to feed a crowd or prepare a week’s worth of lunches, this vegetable beef soup is an easy, delicious choice.

A Brief History of Vegetable Beef Soup Recipe:

The origins of vegetable beef soup are rooted in the age-old tradition of making soups from whatever ingredients were available. Historically, soups were a way to make the most of leftovers and stretch ingredients to feed more people. Beef, a source of protein, was often combined with vegetables and simmered to create a filling, nutritious meal. Over time, the recipe has evolved, with different cultures adding their own twists, but the essence remains the same: a wholesome, hearty, economical, and flavorful dish.

Vegetable Beef Soup Recipe

Pinklady

The origins of vegetable beef soup are rooted in the age-old tradition of making soups from whatever ingredients were available. Historically, soups were a way to make the most of leftovers and stretch ingredients to feed more people.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course

Servings 6

Calories 250 kcal

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

  

• 1 pound beef stew meat, cut into bite-sized pieces
• 4 cups beef broth
• 2 cups water
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, sliced
• 3 celery stalks, chopped
• 2 potatoes, peeled and diced
• 1 cup green beans, trimmed and chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Optional: 1 bay leaf for added flavor

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Instructions

 

• Prepare the Beef:

  Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the beef stew meat and season with salt and pepper.
• Brown the meat on all sides, which should take about 5-7 minutes.
• Remove the beef from the pot and set it aside.
• Sauté the Vegetables:

  In the same pot, add the chopped onion, garlic, carrots, and celery.
• Sauté the vegetables until they start to soften, about 5 minutes.
• Add the Broth and Simmer:

  Return the beef to the pot.
• Add the beef broth, water, and diced tomatoes (with their juice).
• Stir in the thyme, rosemary, and bay leaf (if using).
• Bring the mixture to a boil, then reduce the heat to low and cover the pot.
• Let the soup simmer for 1 hour, stirring occasionally.
• Add the Potatoes and Green Beans:

  After 1 hour, add the diced potatoes and chopped green beans to the pot.
• Continue to simmer the soup for another 20-30 minutes, or until the potatoes are tender.
• Add the Frozen Vegetables:

  Stir in the frozen corn and peas.
• Cook for an additional 5-10 minutes until the frozen vegetables are heated through.
• Adjust Seasoning and Serve:

  Taste the soup and adjust the seasoning with more salt and pepper if needed.
• Remove the bay leaf if you used one.
• Ladle the soup into bowls and serve hot.

Video

Keyword Vegetable Beef Soup Recipe

Similar Recipes:

– Beef and Barley Soup: A hearty alternative that incorporates barley for added texture and nutrition.
– Chicken Vegetable Soup: A lighter version using chicken instead of beef, perfect for a lower-calorie meal.
– Minestrone Soup: An Italian classic that combines vegetables, beans, and pasta in a flavorful broth.
– Lentil Soup: A protein-packed vegetarian option that’s just as satisfying.

Frequently Asked Questions (FAQs) About Vegetable Beef Soup Recipe:

1. Can I use a different cut of beef?

Yes, you can use any cut of beef that’s suitable for slow cooking, such as chuck roast or short ribs.

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

Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

3. Can I freeze vegetable beef soup?

Yes, this soup freezes well. Let it cool completely before transferring it to airtight containers. It can be frozen for up to 3 months.

4. What vegetables can I add or substitute?

Feel free to add or substitute vegetables like zucchini, bell peppers, or spinach. The recipe is very adaptable.

5. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Peel and dice about 4 medium tomatoes to substitute for the canned version.

6. How do I thicken the soup?

To thicken the soup, you can add a slurry of cornstarch and water or mash some of the potatoes directly in the soup.

7. Is vegetable beef soup gluten-free?

The soup is naturally gluten-free if you use gluten-free beef broth and check that all canned ingredients are gluten-free.

8. Can I make this soup vegetarian?

Yes, simply omit the beef and use vegetable broth. You can add extra beans or lentils for protein.

9. How long does vegetable beef soup last in the fridge?

It will keep for about 3-4 days in the refrigerator. Make sure to store it in an airtight container.

Conclusion:

Vegetable beef soup is a timeless recipe that brings comfort and nourishment to the table. Whether you’re serving it to family or enjoying it yourself, this soup is easy to make and even easier to love. The combination of tender beef and fresh vegetables in a rich broth is sure to become a favorite in your meal rotation. Goodluck!

YouTube Video Credits:
Rachel cooks with love ❤