Description
Vegetable beef soup is a comforting and hearty dish, perfect for cold weather or anytime you’re craving a filling meal. With tender beef, hearty vegetables, and savory broth, this soup is not only nutritious but also highly customizable. Whether you’re feeding the whole family or preparing for meal prep, this dish offers flavor and satisfaction in every spoonful.
Ingredients
For the Soup Base:
1 lb beef stew meat (chuck roast or stew beef, cut into 1-inch cubes)
2 tablespoons olive oil (for browning the beef)
1 medium onion, diced
2 cloves garlic, minced
4 cups beef broth (or vegetable broth for a lighter flavor)
2 cups water (or more, depending on desired soup consistency)
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste
For the Vegetables:
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and diced
1 cup celery, chopped
1 cup frozen corn
1 cup green beans, cut into 1-inch pieces
1 cup peas (fresh or frozen)
1 can (14.5 oz) diced tomatoes (with juices)
1/2 cup parsley, chopped (optional, for garnish)
Instructions
Step 1: Brown the Beef
In a large soup pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat.
Once the oil is hot, add the 1 lb beef stew meat and brown the beef on all sides, about 6-8 minutes. This enhances the flavor of the beef and adds depth to the broth.
After the beef is browned, remove it from the pot and set it aside.
Step 2: Sauté the Aromatics
In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent. This step releases the aromatic flavors of the onion and garlic into the base of the soup.
Step 3: Build the Broth
Once the onions and garlic are softened, return the browned beef to the pot.
Pour in the 4 cups beef broth and 2 cups water, stirring to combine. Scrape up any flavorful bits from the bottom of the pot.
Add dried oregano, dried thyme, bay leaves, and season with salt and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the beef is tender and the flavors meld together.
Step 4: Add the Vegetables
After 45 minutes, add the carrots, potatoes, and celery to the soup. Stir well and let the soup simmer for 20-25 minutes, or until the vegetables begin to soften.
Next, add the frozen corn, green beans, peas, and diced tomatoes. Stir everything together and continue to simmer for another 10-15 minutes, or until the vegetables are tender and the soup is heated through.
Step 5: Adjust Seasoning and Serve
Taste the soup and adjust the seasoning with additional salt, pepper, or herbs, if needed.
Remove the bay leaves and discard them.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately and enjoy!
Notes
Sweetness Level: Adjust the salt and pepper to your preference. For a little more sweetness, you can add a dash of sugar or extra tomatoes.
Vegan Option: For a vegan version, substitute the beef with lentils or chickpeas, and use vegetable broth instead of beef broth.
Make it Spicy: Add 1/2 teaspoon of red pepper flakes or diced jalapeños when sautéing the onions and garlic for a spicy kick.
Lean Beef: Use leaner cuts of beef like sirloin if you prefer a lower-fat option.
Potatoes: If you prefer a smoother texture, you can mash a few of the potatoes in the soup before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 350
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 60 mg
Keywords: Vegetable Beef Soup,Comfort food soup,Beef stew soup,Classic vegetable beef stew