Vegetable Beef Soup Recipe With Beef Broth Made Easy

There’s something incredibly comforting about a warm bowl of vegetable beef soup, especially when it’s made with a rich, savory beef broth. This hearty soup combines tender chunks of beef with a colorful medley of fresh vegetables, making it a perfect meal for chilly evenings or whenever you crave something nourishing.

Not only does this soup fill your kitchen with an irresistible aroma, but it also provides a balanced blend of protein, fiber, and vitamins that will satisfy your hunger and boost your energy. Whether you’re cooking for your family or meal prepping for the week, this vegetable beef soup recipe with beef broth is sure to become a favorite in your recipe collection.

In this recipe, we’ll walk you through every step to create a delicious, wholesome soup from scratch. Plus, we’ll share tips to customize it, so you can make it your own.

Ready your ladle and let’s dive into the world of flavorful, heartwarming soup!

Why You’ll Love This Recipe

This vegetable beef soup is not only delicious but also incredibly versatile and easy to prepare. Using beef broth as a base adds depth and richness that elevates the flavors of the fresh vegetables and tender beef.

It’s a one-pot wonder that combines convenience with wholesome ingredients.

Besides its comforting taste, this soup is packed with nutrition and can be tailored to suit your preferences by swapping vegetables or adjusting seasoning. It’s also a fantastic way to use up leftover steak or roast beef.

Whether you’re a seasoned home cook or a beginner, this recipe delivers consistent results with minimal fuss.

Ingredients

• 1 lb beef chuck roast, cut into 1-inch cubes
• 6 cups beef broth (preferably low sodium)
• 2 tablespoons olive oil
• 1 medium 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 cut in half
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 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 for serving
• Optional: Immersion blender (for a creamier texture)

Instructions

1. Prepare the beef: Heat olive oil in the large pot over medium-high heat. Add the beef cubes, seasoning lightly with salt and pepper. Brown the beef on all sides, about 5-7 minutes. This step locks in flavor and gives the soup a rich base.
2. Sauté aromatics: Remove the browned beef and set aside. In the same pot, add diced onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and sauté for another 30 seconds until fragrant.
3. Add vegetables and herbs: Return the beef to the pot. Add carrots, celery, potatoes, green beans, corn, and diced tomatoes. Stir to combine everything well.
4. Pour in beef broth: Carefully pour the beef broth into the pot. Add thyme, rosemary, and bay leaf. Stir well and bring the mixture to a boil.
5. Simmer the soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 1 to 1.5 hours, or until the beef is tender and vegetables are cooked through. Stir occasionally to prevent sticking.
6. Adjust seasoning: Remove the bay leaf. Taste the soup and add salt and pepper as needed. If you prefer a thicker or creamier texture, use an immersion blender to puree a portion of the soup, then stir it back in.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a simple side salad.

Tips & Variations

For a quicker version, you can use pre-cooked beef or stew meat. Add these in the last 20 minutes of cooking to heat through without overcooking.

Feel free to swap out vegetables based on what you have. Zucchini, peas, or mushrooms work wonderfully.

For an extra burst of flavor, add a splash of Worcestershire sauce or a pinch of smoked paprika.

If you want to make this soup in a slow cooker, brown the beef and sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

For a low-carb option, replace potatoes and corn with cauliflower florets or turnips.

Nutrition Facts

Serving Suggestions

This vegetable beef soup pairs beautifully with a variety of sides. A warm, crusty baguette or garlic bread complements the rich broth perfectly.

For a lighter meal, serve with a crisp green salad tossed in a tangy vinaigrette.

If you want to transform this into a heartier dinner, add a scoop of cooked rice or pasta right before serving. You can also top each bowl with freshly grated Parmesan or a dollop of sour cream for extra creaminess.

For plant-based friends or family, check out our A to Z Vegetarian Recipes for Every Meal and Occasion for delicious alternatives that everyone will enjoy.

Conclusion

Vegetable beef soup made with beef broth is the quintessential comfort food that warms the soul and nourishes the body. Its rich flavors, tender beef, and medley of vegetables make for a satisfying and wholesome meal any day of the week.

This recipe is straightforward enough for busy weeknights yet special enough for weekend family dinners.

By following these steps, you’ll create a delicious soup that can be customized endlessly with your favorite vegetables and seasonings. Don’t forget to explore some of our other wholesome recipes like the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or the flavorful Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to expand your culinary repertoire.

Enjoy every spoonful of this hearty vegetable beef soup and happy cooking!

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