Name: Vegetable Beef Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb beef stew meat, cut into small pieces; 1 tbsp olive oil; 1 onion, diced; 3 garlic cloves, minced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 3 potatoes, peeled and cubed; 1 cup green beans, trimmed; 1 can (14.5 oz) diced tomatoes; 6 cups beef broth; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper to taste

There’s something deeply comforting about a warm bowl of vegetable beef soup, especially on a chilly evening. This hearty, wholesome dish combines tender beef, vibrant vegetables, and a rich, savory broth that will fill your kitchen with irresistible aromas.

I first discovered this recipe during a cold winter when I wanted something nourishing yet simple. Over the years, it’s become a family staple, offering the perfect balance of flavor and nutrition. Let’s dive in and see why this vegetable beef soup deserves a spot in your meal rotation.

Why You'll Love This Vegetable Beef Soup

Get ready to embrace a soup that checks all the boxes. This vegetable beef soup is not only delicious but also an absolute lifesaver for busy households.

First off, it’s incredibly versatile. You can customize the vegetables to suit your taste or use up whatever you have in the fridge. It’s a fantastic way to reduce food waste while creating a meal everyone will enjoy.

This recipe is also surprisingly quick to prepare. While it boasts the deep, rich flavor of a slow-cooked soup, you can have it ready in about an hour, making it perfect for weeknight dinners.

On the health front, this soup is packed with nutrient-dense ingredients. Lean beef provides protein, while a medley of carrots, celery, potatoes, and green beans offers vitamins and fiber.

Finally, it’s a budget-friendly option. Using affordable cuts of beef and readily available vegetables means you can feed a crowd without breaking the bank.

Ingredients Notes

The secret to this vegetable beef soup lies in its simple, wholesome ingredients. Let’s explore what makes each component shine.

Beef: Choose a cut like chuck roast or stew meat, as they become tender and flavorful when simmered. Trim excess fat to keep the soup balanced.

Vegetables: A classic mix of carrots, celery, and onions forms the base. These aromatic veggies add sweetness and depth to the soup.

Potatoes: Yukon Gold or red potatoes work best. Their creamy texture holds up well in the broth without falling apart.

Broth: Opt for a low-sodium beef broth for maximum control over seasoning. A splash of tomato paste adds a rich, savory note to the soup.

Herbs: Fresh thyme and parsley elevate the flavor, while a bay leaf infuses the broth with subtle earthiness. Dried herbs work well in a pinch.

A large Dutch oven or stockpot is ideal for cooking this soup, as it allows the ingredients to simmer evenly.

How To Make This Vegetable Beef Soup

Making this vegetable beef soup is easier than you might think. Here’s a step-by-step guide to help you perfect it every time.

Start by heating a drizzle of oil in your pot over medium-high heat. Season the beef with salt and pepper, then sear it in batches until browned on all sides. This step locks in the flavor and adds richness to the broth.

Once the beef is browned, remove it from the pot and set it aside. In the same pot, sauté diced onions, carrots, and celery. Stir occasionally until the onions become translucent and the vegetables start to soften.

Add minced garlic and tomato paste to the pot, cooking until fragrant. This step ensures the base is packed with flavor. Deglaze the pot with a splash of beef broth, scraping up the browned bits stuck to the bottom.

Return the beef to the pot, along with the remaining broth, potatoes, and a bay leaf. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 45 minutes, stirring occasionally.

In the final 10 minutes of cooking, add green beans or other quick-cooking vegetables. Taste and adjust the seasoning with salt and pepper as needed.

Storage Options

Vegetable beef soup stores beautifully, making it ideal for meal prep or leftovers.

Refrigerate the soup in an airtight container for up to four days. It reheats wonderfully on the stove or in the microwave, making it a convenient option for quick lunches.

For longer storage, freeze the soup in portioned containers for up to three months. Let it thaw in the fridge overnight before reheating.

When reheating, add a splash of water or broth to refresh the consistency. Stir well to ensure even heating.

Variations and Substitutions

The beauty of vegetable beef soup is its adaptability. Here are a few ways to customize it.

For a lighter version, use ground beef or shredded chicken instead of stew meat.

Swap out the potatoes for sweet potatoes or butternut squash to add a touch of sweetness.

Add grains like barley, rice, or quinoa for extra heartiness. These can be cooked separately and stirred into the soup before serving.

Experiment with different herbs and spices. A pinch of smoked paprika or a dash of Worcestershire sauce can deepen the flavor.

Feel free to use frozen vegetables for convenience. Peas, corn, and spinach are excellent additions.

This vegetable beef soup is a true crowd-pleaser, offering endless opportunities for creativity. Experiment with your favorite ingredients, and you’ll discover your own signature version of this comforting classic.