Beef vegetable soup is a comforting classic that’s perfect for chilly days or when you need a hearty meal. This recipe combines tender chunks of beef with a medley of vegetables, all simmered in a flavorful broth. It’s easy to make, yet packed with rich flavors and nutrients, making it a go-to for any home cook.
Why You’ll Love This Recipe
- Hearty and Satisfying: This soup is loaded with beef and vegetables, making it a filling meal that’s perfect for dinner.
- Flavorful Broth: The combination of beef broth, tomatoes, and herbs creates a deep, savory flavor that’s irresistible.
- Nutrient-Rich: Packed with a variety of vegetables, this soup is a great way to get your daily dose of vitamins and minerals.
- Versatile: Easily customizable with your favorite vegetables or additional herbs and spices.
- Comfort in a Bowl: There’s nothing quite like a warm bowl of soup to make you feel cozy and comforted.
Ingredients & Preparation Notes
- Beef Stew Meat: Choose well-marbled beef for the best flavor and tenderness. Cut into 1-inch cubes for even cooking.
- Olive Oil: Used for browning the beef and sautéing the onions, adding a subtle richness to the soup.
- Onion and Garlic: These aromatics form the flavor base of the soup. Sauté until soft and fragrant.
- Carrots and Celery: Slice these evenly to ensure they cook at the same rate as the other vegetables.
- Green Beans: Trim and cut into 1-inch pieces for a pleasant texture and added nutrition.
- Diced Tomatoes: Use canned diced tomatoes for convenience, or fresh if in season.
- Beef Broth: Opt for low-sodium if using store-bought to control the salt level. Homemade broth will enhance the flavor.
- Dried Thyme and Rosemary: These herbs add depth and warmth to the soup.
- Salt and Pepper: Season to taste at the end of cooking.
- Frozen Peas: Add towards the end of cooking to preserve their vibrant color and texture.
- Fresh Parsley: A fresh garnish that adds a pop of color and flavor.
Professional Tips & Techniques
- Browning the Beef: This step is crucial for developing a rich flavor. Brown the beef in batches if necessary to avoid overcrowding the pot, which can lead to steaming rather than browning.
- Simmering Time: Allow the soup to simmer for at least 90 minutes to ensure the beef is tender and the flavors are well-developed. The longer simmer time helps the collagen in the beef to break down, resulting in a more flavorful and tender meat.
- Layering Flavors: Adding the vegetables at different stages helps maintain their texture and flavor. Carrots, celery, and green beans are added early, while peas are added later to keep them from overcooking.
- Seasoning at the End: Taste and adjust the seasoning at the end of cooking. The flavors will have melded together, allowing you to better judge the need for additional salt and pepper.
Recipe Variations
- Vegetarian Version: Substitute the beef with mushrooms or a plant-based meat alternative. Use vegetable broth instead of beef broth.
- Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes for a spicy twist.
- Herb Variations: Experiment with different herbs like oregano, basil, or parsley for a fresh flavor profile.
- Root Vegetable Medley: Include parsnips, turnips, or sweet potatoes for added sweetness and variety.
- Barley Addition: Add 1/2 cup of pearl barley for a hearty texture and additional fiber.
- Tomato-Based: Increase the amount of diced tomatoes or add tomato paste for a richer, more tomato-forward soup.
- Slow Cooker Method: Brown the beef and sauté the onions and garlic, then transfer everything to a slow cooker and cook on low for 6-8 hours.
- Instant Pot Version: Use the sauté function to brown the beef and cook the onions and garlic, then add the remaining ingredients and cook on high pressure for 35 minutes.
Serving Suggestions
- With Crusty Bread: Serve with a slice of crusty bread or a baguette to soak up the delicious broth.
- Over Rice or Quinoa: For a more substantial meal, ladle the soup over cooked rice or quinoa.
- With a Side Salad: Pair with a simple green salad dressed with vinaigrette for a balanced meal.
- In Bread Bowls: For a fun and rustic presentation, serve the soup in hollowed-out bread bowls.
- With Cheese: Top each bowl with a sprinkle of grated Parmesan or cheddar cheese for added richness.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes well. Cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
- Make-Ahead: The soup can be made a day ahead and reheated gently on the stove. The flavors will intensify overnight.
- Reheating: Reheat on the stove over medium heat, stirring occasionally, until heated through. Add a splash of broth if the soup has thickened too much.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, this soup actually improves in flavor when made a day ahead. Simply reheat gently on the stove before serving.
Q: Can I use a different type of meat?
Yes, you can use chuck roast or even ground beef. Adjust cooking times accordingly.
Q: What if I don’t have fresh herbs?
Dried herbs work well in this recipe. Use 1/3 the amount of dried herbs as you would fresh.
Q: Can I add more vegetables?
Absolutely! Feel free to add any vegetables you have on hand, like zucchini, corn, or spinach.
Q: How can I thicken the soup?
You can thicken the soup by mashing some of the cooked vegetables or adding a slurry of cornstarch and water.
Q: Can I make this in a slow cooker?
Yes, brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q: Is this soup gluten-free?
Yes, as long as you use gluten-free beef broth, this soup is naturally gluten-free.
Q: Can I use canned green beans instead of fresh?
Yes, you can use canned green beans. Add them towards the end of cooking to prevent them from becoming mushy.
Conclusion
This hearty beef vegetable soup is a comforting classic that’s perfect for any occasion. With its rich, flavorful broth and tender chunks of beef, it’s sure to become a favorite in your home. Give it a try and let us know what you think!
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Hearty Beef Vegetable Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Return the browned beef to the pot. Add the sliced carrots, celery, green beans, diced tomatoes, beef broth, dried thyme, and dried rosemary. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 1 hour. Stir occasionally to prevent sticking.
- After 1 hour, add the frozen peas and continue to simmer for another 30 minutes, or until the beef is tender and the vegetables are cooked through.
- Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.