Beef Vegetable Soup Recipes Without Tomatoes Made Easy

When the chilly weather rolls in or you simply crave a warm, comforting meal, nothing beats a hearty bowl of beef vegetable soup. But what if you want to skip the usual tomato base?

Whether due to dietary preferences, allergies, or just a desire for variety, tomato-free beef vegetable soup recipes offer a delicious alternative that still packs plenty of flavor and nutrition. Using fresh, wholesome vegetables and tender beef, this soup is a perfect blend of savory, earthy, and satisfying tastes.

In this post, we’ll dive into some fantastic beef vegetable soup recipes without tomatoes that are easy to make and perfect for any occasion. From classic blends to creative twists, these soups are sure to become staples in your kitchen.

Plus, you’ll find tips to customize your soup, nutrition facts, and serving ideas to elevate your meal experience.

Why You’ll Love This Recipe

This beef vegetable soup without tomatoes is a versatile and nourishing dish that caters to many tastes and dietary needs. It’s rich in protein and fiber, thanks to the combination of lean beef and a colorful medley of vegetables.

The absence of tomatoes means it suits those with sensitivities or who simply prefer a different flavor profile.

The slow simmering process melds the flavors beautifully, creating a warm, comforting bowl that feels like a big hug on a cold day. It’s perfect for meal prep since it reheats well and can be frozen for later.

Whether you’re serving it for a family dinner or bringing it to a potluck, this soup is a crowd-pleaser with minimal fuss.

Additionally, this recipe is easily adaptable. You can swap vegetables based on what’s in season or what you have on hand, making it a great way to reduce food waste and enjoy fresh produce.

If you’re interested in more creative and healthy meal ideas, check out our A to Z Vegetarian Recipes for Every Meal and Occasion for inspiration.

Ingredients

• 1 lb (450g) lean beef stew meat, cut into bite-sized pieces
• 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 diced
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh or frozen)
• 6 cups beef broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife for chopping vegetables and beef
• Cutting board
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Ladle for serving
• Soup bowls for presentation

Instructions

1. Heat olive oil in your large pot or Dutch oven over medium-high heat. Once hot, add the beef stew meat and brown on all sides for about 5-7 minutes. This step locks in flavor, so don’t skip it. Remove the beef and set aside.
2. Add the diced onions and garlic to the pot. Sauté until translucent and fragrant, about 3-4 minutes, stirring occasionally to prevent burning.
3. Return the browned beef to the pot. Add the carrots, celery, potatoes, green beans, and corn kernels. Stir everything together for 2 minutes to combine flavors.
4. Pour in the beef broth, making sure the ingredients are fully submerged. Add the thyme, rosemary, bay leaf, salt, and black pepper. Stir gently.
5. Bring the soup to a boil, then reduce heat to low and cover the pot. Simmer gently for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
6. Remove the bay leaf and adjust seasoning with more salt and pepper if needed. Stir well.
7. Serve hot, garnished with freshly chopped parsley for a burst of color and fresh flavor.

Tips & Variations

Tip: For a thicker soup, mash some of the potatoes in the pot toward the end of cooking to create a natural thickener.

Variation: Swap out green beans and corn for other vegetables like peas, zucchini, or kale depending on what you prefer or have on hand.

Tip: Use homemade beef broth or stock for a richer flavor. You can find great broth recipes in our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious post.

Variation: Add a handful of barley or small pasta shapes in the last 20 minutes of cooking for extra heartiness.

Nutrition Facts

Serving Suggestions

This beef vegetable soup pairs wonderfully with crusty whole-grain bread or a side of warm garlic rolls. For a balanced meal, serve it alongside a fresh green salad tossed with olive oil and lemon juice.

A dollop of sour cream or plain Greek yogurt on top can add creaminess and a nice tang.

If you’re looking for more hearty soup ideas without tomatoes, check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings for inspiration on comforting, tomato-free soups you can enjoy year-round.

Conclusion

Beef vegetable soup without tomatoes is a delicious, versatile, and wholesome meal perfect for anyone looking to enjoy classic comfort food with a twist. This recipe combines the rich flavors of tender beef and fresh vegetables, cooked slowly to develop a deep, satisfying taste.

Whether you’re avoiding tomatoes for dietary reasons or just want to try something new, this soup is sure to become a family favorite.

Easy to prepare and adaptable to your favorite vegetables, it’s ideal for busy weeknights or leisurely weekend cooking. Don’t forget to garnish with fresh parsley for a burst of freshness and color.

For more delicious recipes that focus on wholesome ingredients and vibrant flavors, explore our collection of Ancient Grains Vegetarian Recipes for Healthy Delicious Meals and spice up your kitchen with our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

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