Beef Vegetable Soup Recipe With Sweet Potatoes Made Easy

When chilly days roll around or you crave a comforting bowl of hearty goodness, nothing beats a warm, nourishing soup. Our Beef Vegetable Soup with Sweet Potatoes is a delightful twist on classic beef soup, combining tender chunks of beef with vibrant vegetables and naturally sweet, creamy sweet potatoes.

This recipe is perfect for a wholesome family meal or meal prepping for the week ahead. It’s packed with nutrients, flavors, and textures that will satisfy your taste buds and leave you feeling cozy and full.

This soup is incredibly versatile, combining the earthiness of root vegetables with savory beef broth and a hint of herbs and spices. The sweet potatoes add a subtle sweetness that balances the savory flavors, making it a perfect all-in-one meal.

Whether you’re a seasoned home cook or new to making soups from scratch, this recipe guides you through easy steps to create a delicious and nutritious dish that everyone will love.

Why You’ll Love This Recipe

This Beef Vegetable Soup with Sweet Potatoes is a true crowd-pleaser and here’s why:

• Balanced nutrition: It combines protein-rich beef with fiber-packed vegetables and sweet potatoes, delivering a well-rounded meal in a single bowl.
• Rich flavors: Slow-cooked beef and a medley of herbs create a deep, savory broth that’s both comforting and satisfying.
• Easy to customize: Feel free to swap in your favorite vegetables or add spices to suit your taste preferences.
• Perfect for meal prep: It reheats beautifully, making it a go-to option for busy weeknights or packed lunches.
• All-season appeal: Warming enough for winter, yet light enough for cooler spring or fall days.

Ingredients

• 1 lb (450g) beef stew meat, cut into bite-sized cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups beef broth (preferably low sodium)
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and freshly ground black 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 spoons and cups
• Ladle for serving
• Optional: Immersion blender (if you prefer a slightly thicker soup)

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels, then season generously with salt and pepper.
2. Sear the beef: Heat the olive oil in your pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Brown the meat on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
3. Sauté the aromatics: Lower the heat to medium. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Add vegetables: Add the diced sweet potatoes, carrots, celery, red bell pepper, and zucchini. Stir to combine with the aromatics and cook for 3-4 minutes.
5. Deglaze the pot: Pour in the canned diced tomatoes with their juices. Scrape the bottom of the pot with your spoon to release any browned bits for extra flavor.
6. Return beef and add broth: Place the seared beef back into the pot. Pour in the beef broth until everything is just covered.
7. Add herbs and simmer: Stir in the dried thyme, smoked paprika, and bay leaf. Bring the soup to a boil, then reduce heat to low and cover.
8. Cook low and slow: Let the soup simmer gently for 1.5 to 2 hours, or until the beef is tender and the flavors meld beautifully.
9. Final seasoning: Remove the bay leaf. Taste the soup and adjust salt and pepper as needed.
10. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy hot with crusty bread or your favorite side.

Tips & Variations

“For an even richer flavor, marinate the beef in a mixture of olive oil, garlic, and herbs for a few hours before cooking.”

• Vegetable swaps: You can add green beans, peas, or kale towards the end of cooking for extra greens.
• Spice it up: Add a pinch of red chili flakes or a dash of hot sauce for a spicy kick.
• Make it gluten-free: This recipe is naturally gluten-free as long as you use gluten-free broth.
• Thicken your soup: Use an immersion blender to puree a portion of the soup, then stir back in for a creamier texture without cream.
• Slow cooker option: Brown the beef and sauté aromatics on the stove, then transfer to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This hearty soup pairs wonderfully with a variety of sides and toppings to elevate your meal:

• Crusty bread or garlic toast for dipping and soaking up the flavorful broth.
• A fresh green salad with a tangy vinaigrette to balance the richness.
• Sprinkle of grated Parmesan or shredded cheddar cheese on top if you like a cheesy twist.
• Side of steamed rice or quinoa to make it even more filling.

Conclusion

This Beef Vegetable Soup with Sweet Potatoes is a wonderful way to enjoy a nutritious, comforting meal that is both satisfying and simple to make. Its rich flavors, tender beef, and colorful vegetables come together to create a dish that’s perfect for any occasion, from weeknight dinners to cozy weekend meals.

The sweet potatoes add a unique twist, offering a subtle sweetness that balances the savory broth beautifully.

Whether you’re cooking for a family or preparing meals ahead, this soup is a versatile and healthful option. It also pairs nicely with many other recipes—be sure to check out some of our favorite vegetable-based recipes such as A to Z Vegetarian Recipes for Every Meal and Occasion or explore hearty grains with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

For a kick of spice to try in your next cooking adventure, take a look at our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Enjoy this soup as a nourishing hug in a bowl, and happy cooking!

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