Beef and Vegetable Soup Recipe Stove Top Made Easy

Nothing beats a warm, hearty bowl of beef and vegetable soup on a chilly day. This classic stove top recipe is the perfect comfort food, packed with tender chunks of beef, fresh vegetables, and rich, savory broth.

It’s a meal that not only satisfies your hunger but also nourishes your soul. Whether you’re cooking for your family or meal prepping for the week, this soup is easy to make, wholesome, and bursting with flavor.

Plus, the best part is that it all comes together on the stove top—no fancy gadgets required!

In this detailed recipe, I’ll guide you through each step to create a delicious beef and vegetable soup that’s both nutritious and comforting. From selecting the right ingredients to tips on how to customize it to your liking, this recipe is designed to be your go-to soup for any occasion.

Why You’ll Love This Recipe

This beef and vegetable soup recipe is a winner for many reasons:

• Simple and versatile – easily adaptable to whatever veggies you have on hand.
• Rich, hearty flavor from slow-simmered beef and aromatic herbs.
• Nutritious and filling – a balanced meal with protein, fiber, and vitamins.
• Perfect for all seasons – warming in winter, light enough for spring and fall.
• Stove top convenience – no need for a slow cooker or pressure cooker.

It’s also a wonderful recipe to prepare in advance, as the flavors deepen when reheated, making it ideal for leftovers or freezing for busy days.

Ingredients

• 1 lb (450g) beef stew meat, cut into 1-inch cubes (chuck or brisket works well)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 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 (low sodium preferred)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving
• Optional: soup bowls and garnish plates

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels to ensure a good sear. Season them lightly with salt and pepper.
2. Brown the beef: Heat olive oil in your large pot over medium-high heat. Add the beef cubes in batches—avoid overcrowding—and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
3. Sauté the aromatics: In the same pot, add the diced onion and cook until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add vegetables: Stir in carrots, celery, and potatoes, cooking for 5 minutes to start softening them.
5. Deglaze and combine: Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Return the browned beef to the pot.
6. Add broth and herbs: Pour in the beef broth, then add bay leaves, thyme, rosemary, and additional salt and pepper to taste. Stir to combine.
7. Simmer the soup: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 1 to 1.5 hours, or until the beef is tender and the flavors meld together.
8. Add green beans and corn: About 15 minutes before the soup is done, add the green beans and corn. Continue simmering until the vegetables are tender but still vibrant.
9. Adjust seasoning and serve: Remove bay leaves, taste the soup, and adjust salt and pepper as needed. Garnish with freshly chopped parsley if desired.
10. Enjoy your soup! Ladle into bowls and serve hot with crusty bread or your favorite side.

Tips & Variations

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

• Vegetable swaps: Feel free to swap or add vegetables like parsnips, peas, zucchini, or mushrooms depending on the season and your preference.
• Make it spicy: Add a pinch of crushed red pepper flakes or a dash of your favorite chili powder for a subtle kick.
• Slow cooker option: After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Thicken the soup: For a heartier stew-like consistency, stir in a slurry of cornstarch and water during the last 10 minutes of cooking.
• Leftover-friendly: This soup tastes even better the next day and freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This beef and vegetable soup is wonderfully versatile when it comes to serving options. For a complete meal, serve it with a warm, crunchy slice of crusty bread or garlic toast to soak up the savory broth.

You can also pair it with a simple side salad or steamed green vegetables for added freshness and crunch. For a cozy family dinner, consider serving it alongside mashed potatoes or buttered noodles.

For those looking to keep things light, a small bowl of this soup works perfectly as a starter before a more substantial main course.

Conclusion

Making beef and vegetable soup on the stove top is a satisfying way to bring warmth and nourishment to your table. This recipe combines tender beef with a medley of colorful vegetables, fresh herbs, and a rich broth that’s both comforting and nutritious.

It’s a versatile dish that you can easily customize to your liking, making it a staple recipe in your cooking repertoire.

Whether you’re new to cooking soups or an experienced home chef, this recipe offers straightforward steps and delicious results. Plus, it’s a great way to use seasonal vegetables and enjoy a homemade meal that everyone will love.

Be sure to bookmark this post for your next meal prep, and check out other fantastic recipes like A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to expand your culinary horizons.

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