Bear Creek Vegetable Beef Soup Recipe Made Easy and Tasty

There’s something incredibly comforting about a warm bowl of Bear Creek Vegetable Beef Soup. This classic recipe combines tender chunks of beef with a medley of garden-fresh vegetables, all simmered together in a rich, flavorful broth.

Whether you’re looking to cozy up after a chilly day or need a hearty meal that satisfies the whole family, this soup hits all the right notes. The balance of protein, veggies, and savory seasonings makes it a wholesome dish that’s easy to prepare and perfect for meal prep.

Plus, it’s a wonderful way to enjoy a homemade version of the beloved Bear Creek soup mix, giving you control over every ingredient and flavor boost.

In this blog post, I’ll walk you through a detailed recipe for making your own Bear Creek Vegetable Beef Soup from scratch, including tips for the best results, equipment you’ll need, and some tasty variations to try.

Let’s dive in and make a soup that’s sure to become a family favorite!

Why You’ll Love This Recipe

This Bear Creek Vegetable Beef Soup recipe offers several reasons why it deserves a spot in your cooking rotation. First, it’s incredibly hearty and filling, making it a perfect meal for lunch or dinner.

The combination of beef and vegetables creates a balanced dish packed with nutrients.

Second, it’s adaptable. You can easily swap in your favorite vegetables or adjust the seasoning to suit your taste.

It’s also great for batch cooking and freezes well, so you can enjoy it on busy days without any hassle.

Finally, it captures the nostalgic flavors of the Bear Creek soup mix but made fresher and healthier at home. You get to skip preservatives and control the salt content while enjoying the same comforting flavors.

Ingredients

• 1 lb beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced potatoes (Yukon Gold or red potatoes work best)
• 1 (14.5 oz) can diced tomatoes with juice
• 6 cups beef broth (low sodium preferred)
• 2 teaspoons dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• Optional: 1 teaspoon Worcestershire sauce for added depth

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or heat-resistant spatula
• Measuring spoons
• Measuring cups
• Ladle for serving
• Optional: slow cooker or Instant Pot for alternative cooking methods

Instructions

1. Prepare the beef: Pat the beef stew meat dry with paper towels to ensure it browns nicely. Heat the olive oil in your pot over medium-high heat.
2. Sear the beef: Add the beef pieces in a single layer and brown on all sides, about 5-7 minutes. Don’t overcrowd the pot; sear in batches if necessary. Remove the beef and set aside.
3. Sauté aromatics: In the same pot, add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
4. Add vegetables: Stir in the carrots, celery, green beans, corn, and potatoes. Cook for 5 minutes, stirring occasionally to combine the flavors.
5. Return beef to pot: Add the browned beef back to the pot along with the diced tomatoes and beef broth.
6. Season the soup: Stir in the dried parsley, basil, oregano, pepper, salt, and Worcestershire sauce if using.
7. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
8. Adjust seasoning: Taste the soup and adjust salt or pepper as needed. If you want a thicker broth, simmer uncovered for an additional 10-15 minutes.
9. Serve hot: Ladle the soup into bowls and enjoy warm with your favorite bread or crackers.

Tips & Variations

For a richer flavor, brown your beef well and deglaze the pot with a splash of red wine before adding broth.

– Feel free to swap the beef with ground beef or turkey for a different texture.

– Add other vegetables like peas, zucchini, or mushrooms depending on what you have on hand.

– For a gluten-free option, check your Worcestershire sauce ingredients or omit it entirely.

– To make this soup in a slow cooker, brown the beef and sauté aromatics first, then add everything to the slow cooker and cook on low for 6-8 hours.

– Leftover soup tastes even better the next day as the flavors meld together beautifully.

Nutrition Facts

Serving Suggestions

This hearty soup pairs wonderfully with a slice of crusty bread or a warm baguette. For a light side, try a simple green salad with a tangy vinaigrette to balance the richness of the beef.

If you want to make it a full meal, serve with a side of Banana Pancakes Recipe Men Eat Vegan Too Made Easy for a unique sweet and savory contrast. You can also explore other warming soups like Vegan Fall Soup Recipes To Warm Your Cozy Evenings for more comforting options.

Conclusion

Making your own Bear Creek Vegetable Beef Soup at home is a rewarding experience that fills your kitchen with inviting aromas and your bowl with delicious, wholesome goodness. This recipe is not only satisfying but also flexible enough to customize according to your preferences and what you have on hand.

From tender beef chunks to a vibrant mix of vegetables, every spoonful offers a comforting taste of home-cooked warmth.

Whether you’re preparing this soup for a family dinner, meal prepping for the week, or simply looking for a nutritious and filling meal, this recipe delivers on all fronts. Don’t forget to try some of the variations or check out other recipes like A to Z Vegetarian Recipes for Every Meal and Occasion to expand your cooking repertoire.

Enjoy every bite and happy cooking!

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