Why Make This Recipe
Vegetable Beef Soup is a hearty and comforting dish that’s perfect for chilly days. It’s not only delicious but also packed with nutrients from a variety of colorful vegetables and tender beef. This soup warms you up from the inside out and is a great way to feed a crowd or save for later meals. Plus, it’s easy to customize based on what you have on hand!
How to Make Vegetable Beef Soup
Ingredients:
- 1 1/2 lbs beef stew meat
- 1 3/4 cups chopped yellow onion
- 1 1/4 cups peeled and chopped carrots
- 1 cup chopped celery
- 2 (14 oz) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped into 3/4 inch cubes
- 1 1/2 cups chopped green beans (trim ends first)
- 1/3 cup chopped fresh parsley
- 8 cups low sodium beef broth or chicken broth
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 2 1/2 tbsp olive oil (divided)
- 1 1/2 tbsp minced garlic
- Salt and freshly ground black pepper to taste
Directions:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the beef and brown on all sides.
- Remove beef from the pot and set aside.
- In the same pot, add the remaining olive oil, onions, carrots, and celery. Sauté until soft.
- Add garlic and cook for another minute.
- Stir in the diced tomatoes, beef broth, and return the beef to the pot.
- Add basil, oregano, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 1 hour, or until beef is tender.
- Add potatoes, green beans, corn, and peas. Cook until vegetables are tender, about 15-20 minutes.
- Stir in fresh parsley before serving.
How to Serve Vegetable Beef Soup
Serve the Vegetable Beef Soup hot, either on its own or with crusty bread or crackers on the side. You can also sprinkle a bit more fresh parsley on top for added flavor and a nice presentation.
How to Store Vegetable Beef Soup
To store the soup, let it cool completely, then transfer it to an airtight container. It can be placed in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Vegetable Beef Soup
- For extra flavor, consider marinating the beef in some of the herbs and spices before cooking.
- Feel free to add other vegetables like zucchini or bell peppers based on your taste.
- Always adjust seasoning before serving. Taste the soup and add more salt or spices if needed.
Variation
You can make a lighter version of this soup by using turkey or chicken instead of beef. Also, try adding different grains like barley or quinoa for a heartier meal.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables in place of fresh ones. Just add them toward the end of cooking so they don’t get too soft.
2. How do I thicken the soup?
If you prefer a thicker soup, you can mash some of the potatoes in the pot or add a tablespoon of cornstarch mixed with a bit of water.
3. Can I make this soup in a slow cooker?
Absolutely! Brown the beef first, then add all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for about 4 hours.