Campbell’s Veg Beef Soup Recipe Made Easy and Delicious

When the chill of autumn or winter sets in, nothing quite warms you up like a hearty bowl of soup. Campbell’s Veg Beef Soup is a classic comfort food that brings together tender beef, wholesome vegetables, and a rich, savory broth—all simmered to perfection.

This recipe is not just a convenient pantry staple but also a canvas for adding your own fresh touches to elevate its flavor and nutrition. Whether you’re making a quick weeknight dinner or packing a satisfying lunch for the week, this soup delivers both taste and nourishment with every spoonful.

In this blog post, I’ll guide you through an easy-to-follow Campbell’s Veg Beef Soup recipe that you can make right at home. Plus, I’ll share tips on how to customize it, suggestions for serving, and even some nutritional insights.

So grab your apron, and let’s dive into making this delicious, cozy soup that’s perfect for any occasion.

Why You’ll Love This Recipe

This Campbell’s Veg Beef Soup recipe is a perfect blend of convenience and homemade goodness. It captures the nostalgic flavors of the canned soup you may have enjoyed growing up, but with fresh ingredients and the ability to control the seasoning and quality.

It’s:

• Easy to make: Minimal prep and simple steps make it beginner-friendly.
• Nutritious: Packed with vegetables like carrots, peas, and potatoes, plus protein-rich beef.
• Customizable: You can add or swap veggies and adjust the seasoning to your liking.
• Comforting: A warm, hearty meal that’s perfect for cold days or anytime you crave a little comfort food.
• Budget-friendly: Uses affordable ingredients and pantry staples.

Ingredients

• 1 pound beef stew meat, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 4 cups beef broth (preferably low sodium)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1 bay leaf
• Optional: 1 teaspoon Worcestershire sauce for extra depth

Equipment

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

Instructions

1. Prepare the beef: Pat the beef stew meat dry with paper towels to ensure good browning.
2. Brown the beef: Heat the vegetable oil in a large pot over medium-high heat. Add the beef pieces in batches to avoid overcrowding, and brown on all sides, about 5-7 minutes. 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 30 seconds, stirring constantly to prevent burning.
4. Add vegetables: Stir in the carrots and potatoes, cooking for 5 minutes until they start to soften.
5. Deglaze and combine: Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom. Then add the browned beef back to the pot along with the remaining beef broth, diced tomatoes (with juice), green beans, thyme, parsley, black pepper, salt, and bay leaf. Add Worcestershire sauce if using.
6. Simmer the soup: Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer gently for about 1 to 1.5 hours, or until the beef is tender and vegetables are cooked through.
7. Add peas: Stir in the frozen peas during the last 5 minutes of cooking to keep their bright color and fresh flavor.
8. Final seasoning: Taste the soup and adjust salt and pepper as needed. Remove the bay leaf before serving.
9. Serve warm: Ladle the soup into bowls and enjoy with your favorite bread or crackers.

Tips & Variations

“For an extra layer of flavor, try searing the beef with a sprinkle of smoked paprika or cumin before browning. Alternatively, swap the beef for ground beef or turkey for a different texture.”

• Make it gluten-free: Ensure your beef broth is gluten-free and skip Worcestershire sauce or use a gluten-free version.
• Vegetarian version: Replace beef with hearty mushrooms like portobello or cremini and use vegetable broth instead of beef.
• More veggies: Add corn, celery, or bell peppers to boost the nutritional content and color.
• Slow cooker option: Brown beef and sauté aromatics on stovetop, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours.
• Freeze for later: This soup freezes beautifully. Store in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This Campbell’s Veg Beef Soup pairs wonderfully with a variety of sides and accompaniments. Here are some ideas to complete your meal:

• Crusty bread: A warm baguette or sourdough to soak up every drop of that savory broth.
• Simple green salad: Tossed with a light vinaigrette for a fresh contrast.
• Cheese toast: Open-faced grilled cheese with sharp cheddar or mozzarella.
• Side of pickles: Like Maple Bourbon Pickles Recipe for a tangy crunch.
• Light dessert: Finish with a sweet treat like Lemon Straws Recipe to cleanse your palate.

Conclusion

Campbell’s Veg Beef Soup is a timeless classic that you can easily recreate at home with fresh ingredients and a bit of love. This recipe balances tender beef with a medley of garden vegetables in a rich, savory broth that comforts and nourishes.

Whether you’re cooking for your family or prepping meals ahead, this soup is versatile, delicious, and budget-friendly.

Don’t hesitate to tailor it to your tastes by adding your favorite vegetables or spices. For more hearty and wholesome recipes, check out my Grass Fed Beef Chuck Roast Recipe for another beefy delight, or try the Instant Pot Rabbit Recipe for something a little different.

If you’re interested in light and flavorful appetizers, the Halibut Dip Recipe is sure to impress.

Happy cooking and stay warm!

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