beef vegetabl soup recipe Beef Vegetable Soup Recipe for Hearty, Healthy Meals

Nothing beats a warm, hearty bowl of beef vegetable soup on a chilly day. This classic comfort food combines tender chunks of beef with a vibrant medley of fresh vegetables, simmered together in a rich, savory broth.

Not only is it incredibly satisfying, but it’s also packed with nutrients, making it a perfect meal for the whole family. Whether you’re looking for a simple weeknight dinner or a make-ahead meal that tastes even better the next day, this beef vegetable soup recipe hits all the right notes.

It’s easy to customize with your favorite veggies and spices, ensuring a flavorful experience every time.

In the following post, I’ll walk you through every step of making this delicious soup, from selecting ingredients to cooking tips and serving ideas. Plus, I’ll share ways to tweak the recipe to suit your taste buds or dietary needs.

Let’s dive into the comforting world of beef vegetable soup!

Why You’ll Love This Recipe

This beef vegetable soup is a wonderful blend of nutrition, flavor, and convenience. Here’s why it deserves a place in your recipe collection:

• Balanced Nutrition: Packed with protein from beef and a variety of garden-fresh vegetables, this soup offers a well-rounded meal.
• Hearty and Filling: The tender beef combined with starchy potatoes and fiber-rich vegetables keeps you full and energized.
• Customizable: You can easily swap vegetables or adjust seasoning to fit your preferences or what you have on hand.
• One-Pot Meal: Minimal cleanup and maximum flavor – perfect for busy weeknights.
• Freezer Friendly: Make a big batch and freeze portions for quick future meals.

Ingredients

• 1 lb (450g) beef stew meat, cut into bite-sized cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 3 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Ladle for serving
• Optional: Slow cooker or pressure cooker (for alternative cooking methods)

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels. Season with salt and pepper.
2. Brown the beef: Heat olive oil in your pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Brown on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
3. Sauté aromatics: Reduce heat to medium. Add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
4. Add vegetables: Stir in carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
5. Return beef to pot: Add the browned beef back into the pot along with diced tomatoes.
6. Add broth and herbs: Pour in the beef broth. Add thyme, rosemary, and bay leaves. Stir to combine.
7. Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let simmer for 1 to 1.5 hours until beef is tender and vegetables are cooked through.
8. Add green beans and corn: Stir in green beans and corn kernels during the last 15 minutes of cooking.
9. Season and finish: Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
10. Serve: Ladle soup into bowls and garnish with fresh parsley.

Tips & Variations

“For even richer flavor, brown the beef in batches and deglaze the pot with a splash of red wine before adding broth.”

• Vegetable variations: Feel free to swap in other vegetables like parsnips, turnips, or peas depending on seasonal availability.
• Slow cooker method: Brown beef and sauté vegetables in a pan, transfer to slow cooker, add broth and herbs, then cook on low for 7-8 hours.
• Pressure cooker shortcut: Use a pressure cooker to reduce cooking time to about 35-40 minutes.
• Make it spicy: Add ½ teaspoon red pepper flakes or a dash of your favorite chili powder for a warm kick. For a homemade spice blend, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
• Make it vegetarian: Omit beef and use vegetable broth with hearty beans or lentils. For more delicious plant-based soups, explore our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious.

Nutrition Facts

Serving Suggestions

This soup is incredibly versatile when it comes to serving. Here are some ideas to make your meal even more enjoyable:

• Serve with a side of crusty bread or garlic toast for dipping.
• Add a fresh green salad with a light vinaigrette to brighten up the meal.
• Top with a dollop of sour cream or Greek yogurt for a creamy touch.
• Pair with a simple sandwich for a hearty lunch option.

If you love vegetable-forward dishes, you might enjoy browsing through our A to Z Vegetarian Recipes for Every Meal and Occasion or check out Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for wholesome inspiration.

Conclusion

Whether you’re a seasoned cook or just starting out, this beef vegetable soup recipe is a fantastic addition to your culinary repertoire. Its hearty blend of tender beef and colorful vegetables offers a comforting, nourishing meal that’s perfect any day of the year.

The simple preparation, combined with the flexibility to customize vegetables and seasonings, makes it ideal for busy households or those wanting to meal prep. Plus, the soup freezes beautifully, so you can enjoy homemade goodness anytime.

Give this recipe a try and see how easy it is to create a delicious, wholesome soup from scratch. Don’t forget to explore other tasty options on our site like the Best Vegetarian Recipes No Dairy for Delicious Meals to keep your dinner table exciting and full of flavor year-round!

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