Award Winning Vegetable Beef Soup Recipe Pioneer Woman Guide

There’s nothing quite like a comforting bowl of vegetable beef soup to warm you up on a chilly day, and when it’s crafted with the care and flavor expertise of The Pioneer Woman, you know it’s going to be extraordinary.

This award-winning vegetable beef soup recipe combines tender chunks of beef with a medley of fresh vegetables, creating a hearty and satisfying meal that’s perfect for family dinners or meal prep. The rich broth is infused with herbs and spices that bring out the best in every ingredient, making it a go-to recipe for cozy nights in or casual get-togethers.

Whether you’re a seasoned home cook or just starting out, this recipe is approachable and yields impressive results every time. Plus, it’s a wonderful way to sneak in plenty of vegetables without sacrificing flavor.

Let’s dive into this delicious recipe that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

The Pioneer Woman’s vegetable beef soup is beloved for many reasons. First, the balance of flavors is perfect — the beef is tender and juicy, while the vegetables add freshness and texture.

The broth is rich and savory, simmered slowly to develop a depth that many soups lack.

It’s also incredibly versatile. You can easily swap vegetables based on what’s in season or what you have on hand.

The recipe is straightforward yet impressive, making it ideal for both weeknight dinners and special occasions.

Lastly, this soup is nourishing and filling without being heavy, which means it’s great for anyone looking for a wholesome, satisfying meal that won’t weigh you down.

Ingredients

• 1 ½ pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish (optional)

Equipment

• Large Dutch oven or heavy-bottomed pot
• Cutting board and sharp knife
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Large ladle for serving
• Soup bowls and spoons for serving

Instructions

1. Heat the oil: In your Dutch oven, warm the vegetable oil over medium-high heat until shimmering.
2. Brown the beef: Add the beef cubes in batches, avoiding overcrowding the pot. Brown the meat on all sides, about 5-7 minutes per batch. Remove and set aside.
3. Sauté the aromatics: In the same pot, add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
4. Add vegetables: Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
5. Return beef and add liquids: Add the browned beef back to the pot along with the diced tomatoes (including juice), beef broth, and Worcestershire sauce.
6. Season and simmer: Add thyme, basil, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 1 to 1 ½ hours, or until beef is tender.
7. Add green beans and corn: About 15 minutes before serving, stir in the green beans and corn. Continue simmering until vegetables are tender.
8. Final taste and serve: Remove the bay leaves, adjust seasoning as needed, and garnish with fresh parsley if desired. Serve hot with crusty bread or your favorite side.

Tips & Variations

“For an even deeper flavor, sear the beef in batches to avoid steaming, and consider adding a splash of red wine during the deglazing step after browning the meat.”

Feel free to customize this soup by swapping in your favorite vegetables such as peas, zucchini, or mushrooms. For a thicker texture, mash a few potatoes in the soup or add a tablespoon of tomato paste when adding the diced tomatoes.

If you prefer a slow cooker method, follow steps 1-3 on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

Serve this hearty vegetable beef soup with a slice of fresh soft gluten free vegan bread or warm crusty baguette to soak up all that delicious broth.

A side salad with crisp greens and a light vinaigrette also complements the richness of the soup perfectly. For a complete meal, pair it with a warm vegetarian quesadilla or a serving of amazing vegan pasta.

Conclusion

Incorporating The Pioneer Woman’s award-winning vegetable beef soup into your recipe rotation is a surefire way to impress family and friends with minimal effort. The recipe strikes the perfect balance between wholesome nutrition and indulgent comfort, making it a versatile favorite for all seasons.

Its approachable method and flexible ingredients mean you can tailor it to your tastes while still enjoying that signature rich and hearty flavor. Whether you’re looking for an easy weeknight meal or something to warm your soul on a cold day, this vegetable beef soup recipe is sure to deliver.

Don’t forget to explore other comforting and nutritious recipes on our site, including the Vegan Fall Soup Recipes To Warm Your Cozy Evenings and Best Vegetarian Quesadilla Recipe in a Maker for Easy Meals for even more delicious ideas!

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