beef vegetable soup recipe frozen veggies Beef Vegetable Soup Recipe With Frozen Veggies Made Easy

When the weather turns chilly or you’re craving a wholesome, comforting meal, nothing beats a warm bowl of beef vegetable soup. Using frozen veggies in this recipe not only saves time but also locks in the fresh flavors and nutrients, making it an easy and nutritious option for busy weeknights.

Whether you’re a seasoned home cook or just starting out, this recipe is straightforward, flexible, and incredibly satisfying.

This hearty soup blends tender chunks of beef with a vibrant medley of vegetables, simmered in a rich, flavorful broth that warms you from the inside out. Plus, using frozen vegetables means you can enjoy this delicious soup year-round without worrying about seasonal produce.

Let’s dive into how you can make this classic dish with minimal fuss and maximum flavor!

Why You’ll Love This Recipe

This beef vegetable soup recipe is a true kitchen hero for several reasons. First, it’s incredibly convenient thanks to the use of frozen vegetables, which require no chopping or prepping.

Second, it’s a nutrient-packed meal providing a balance of protein, fiber, and vitamins. Third, it’s highly adaptable — you can swap out veggies or seasonings to suit your taste or pantry availability.

Moreover, this soup freezes well, making it perfect for batch cooking and meal prep. It’s a great way to stretch your grocery budget while still enjoying a homemade, hearty meal.

Whether served as a light lunch or a filling dinner, this soup hits all the right comfort food notes without sacrificing health.

Ingredients

• 1 lb (450g) beef stew meat, cut into bite-sized cubes
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1/2 teaspoon smoked paprika for extra depth

Equipment

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

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels to ensure they brown nicely. Season lightly with salt and pepper.
2. Brown the beef: Heat olive oil in your pot over medium-high heat. Add the beef in batches to avoid overcrowding and brown on all sides, about 5-7 minutes. Remove the browned beef and set aside.
3. Sauté aromatics: In the same pot, add diced onion and garlic. Cook until softened and fragrant, about 3-4 minutes.
4. Add potatoes and seasonings: Stir in the diced potatoes, thyme, rosemary, bay leaf, and optional smoked paprika. Cook for 2 minutes to release flavors.
5. Deglaze the pot: Pour in the beef broth and water, scraping the bottom to loosen any browned bits (this adds great flavor!).
6. Return beef and add tomatoes: Add the browned beef back to the pot along with the canned diced tomatoes (including juices).
7. Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour, or until the beef is tender.
8. Add frozen vegetables: Stir in the frozen mixed vegetables, cover and simmer for another 10-15 minutes until vegetables are cooked but still vibrant.
9. Season to taste: Remove the bay leaf and taste the soup. Adjust salt, pepper, or other seasonings as needed.
10. Serve hot: Ladle into bowls and enjoy the comforting warmth of your homemade beef vegetable soup.

Tips & Variations

For an even richer flavor, brown the beef in batches and don’t skip deglazing the pot.

• Use stew beef or chuck: These cuts become tender and flavorful when simmered slowly.
• Vegetable swaps: Feel free to add frozen broccoli, zucchini, or spinach towards the end of cooking for added greens.
• Make it spicier: Add a pinch of chili flakes or cayenne pepper if you like a bit of heat.
• Slow cooker adaptation: Brown beef and onions first, then add all ingredients to slow cooker and cook on low for 6-8 hours.
• Instant Pot method: Use the sauté function for browning, then pressure cook on high for 25 minutes.
• For thicker soup: Mash a few potatoes or add a tablespoon of tomato paste.

Nutrition Facts

Serving Suggestions

This beef vegetable soup is wonderfully versatile. Serve it with a slice of crusty bread or a warm dinner roll for dipping.

A side salad with a light vinaigrette complements the heartiness of the soup. For a complete meal, pair it with a simple grain dish like rice or quinoa.

Leftovers make excellent next-day lunches or can be frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to thin the soup.

Conclusion

Making a delicious and nutritious beef vegetable soup with frozen veggies is easier than you think. This recipe delivers comforting warmth, hearty flavors, and balanced nutrition with minimal effort.

The use of frozen vegetables not only cuts down prep time but also ensures you can enjoy this soup any time of year, regardless of seasonality.

Whether you’re cooking for your family, meal prepping for busy days, or simply craving a cozy bowl of soup, this recipe is a reliable go-to. For more inspiration on healthy and easy meals, try exploring our A to Z Vegetarian Recipes for Every Meal and Occasion or check out some Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

If you love bold flavors, you might enjoy the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to spice up your dishes!

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