Recipe Beef Vegetable Soup Paula Deen Style Made Easy

There is nothing quite like a warm, hearty bowl of beef vegetable soup to soothe the soul and nourish the body. Paula Deen’s recipe for beef vegetable soup combines tender chunks of beef with fresh, colorful vegetables in a flavorful broth that is both comforting and satisfying.

Whether you’re looking to warm up on a chilly day or just crave a wholesome, homemade meal, this classic soup hits all the right notes. It’s easy to prepare, packed with nutrients, and perfect for family dinners or meal prepping for the week ahead.

Let’s dive into this delicious recipe that showcases Paula Deen’s southern charm and culinary expertise.

Why You’ll Love This Recipe

This beef vegetable soup recipe stands out because of its perfect balance of flavors and textures. The beef is tender and juicy, while the variety of vegetables adds freshness and a delightful crunch.

It’s not only a flavorful dish but also a nutritious one, loaded with vitamins and minerals from the veggies. Plus, it’s incredibly versatile—ideal for busy weeknights or leisurely weekend cooking.

Paula Deen’s southern-style seasoning gives it a unique warmth and depth, making it a crowd-pleaser every time.

Another reason to love this soup is its simplicity. You don’t need fancy ingredients or complicated techniques, making it accessible even for beginner cooks.

Lastly, it’s a great way to use up leftover vegetables, reducing food waste and saving money.

Ingredients

• 1 lb beef stew meat, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 medium 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 canned diced tomatoes, with juice
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Equipment

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

Instructions

1. Prepare the beef: Pat the beef stew meat dry with paper towels to ensure it browns nicely. Season with salt and pepper.
2. Brown the meat: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces in batches, making sure not to overcrowd the pot, and brown them on all sides, about 5-7 minutes per batch. Remove and set aside.
3. Sauté aromatics: In the same pot, add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add vegetables: Stir in carrots, celery, and potatoes, cooking for about 5 minutes to soften slightly.
5. Add liquids and herbs: Return the browned beef to the pot. Pour in the beef broth and diced tomatoes with their juice. Add thyme, oregano, bay leaves, and season with salt and pepper. Stir to combine.
6. Simmer: Bring the soup 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 vegetables are cooked through.
7. Add green beans: About 15 minutes before the soup is done, add the green beans to retain their bright color and slight crunch.
8. Final seasoning: Taste the soup and adjust salt and pepper as needed. Remove bay leaves before serving.
9. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.

Tips & Variations

For extra depth of flavor, consider adding a splash of red wine during the beef browning step.

If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot before serving. This will create a naturally creamy texture without any added flour or cream.

Vegetable variations are easy to incorporate. Try adding zucchini, corn, or peas depending on the season and availability.

For a spicier version, sprinkle in some crushed red pepper flakes or a dash of smoked paprika.

To make this recipe in a slow cooker, brown the beef and sauté the onions and garlic first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This beef vegetable soup pairs wonderfully with a warm slice of crusty bread or a soft dinner roll for dipping into the flavorful broth. A simple side salad with fresh greens and a light vinaigrette complements the meal nicely.

For a complete comfort food spread, serve alongside Banana Pancake Recipe Men Eat Vegan Too Made Easy or try some of Paula Deen’s southern-inspired sides such as cornbread or coleslaw.

Conclusion

Paula Deen’s beef vegetable soup is a timeless recipe that combines wholesome ingredients, rich flavors, and simple preparation to create a dish that feels like a warm hug in a bowl. It is perfect for anyone looking to enjoy a nutritious, hearty meal that satisfies both taste buds and hunger.

This recipe is flexible enough to accommodate your favorite vegetables and spices, making it easy to customize to your liking.

Whether you’re feeding a family or cooking for yourself, this soup is a wonderful way to bring comfort and nourishment to the table. For more delicious and wholesome recipes, be sure to explore our extensive collection including A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Enjoy cooking and stay cozy!

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