As the crisp autumn breeze rolls in, nothing warms the soul quite like a steaming bowl of homemade vegetable beef soup. It’s like wrapping yourself in a cozy blanket of flavors, where tender chunks of beef dance with vibrant veggies in a savory broth—it’s pure comfort in a spoon. My grandmother used to say, “A good soup is like a hug in a bowl,” and this recipe—it’s just that.
Steps
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper, then add half of the beef and brown it for about 4 minutes, turning halfway. Transfer to a plate and repeat with the remaining beef.
- Add another tablespoon of oil to the empty pot, then add onions, carrots, and celery. Sauté for 3 minutes, then add garlic and sauté for an additional minute.
- Pour in the broth, canned tomatoes, browned beef, basil, oregano, and thyme, and season with salt and pepper. Bring to a boil, reduce heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.
- Add potatoes to the pot and continue to simmer, covered, for 20 minutes. If you prefer softer green beans, you can add them at this stage as well.
- Add the green beans and simmer for an additional 15 minutes, or until all the vegetables and beef are tender.
- Stir in the frozen corn and peas, and let them simmer until they are heated through, about 5 minutes. Finally, mix in fresh parsley before serving the soup warm.
Ingredients
- Beef stew meat
- Olive oil (2 tablespoons)
- Yellow onion
- Carrots
- Celery
- Garlic
- Canned tomatoes
- Low-sodium beef broth or chicken broth
- Dried basil
- Dried oregano
- Dried thyme
- Salt and pepper
- Red potatoes
- Green beans
- Frozen corn
- Frozen peas
- Fresh parsley
Nutritional Values
Calories 2752 | Calories from Fat 792 | Fat 88g | Saturated Fat 24g | Cholesterol 528mg | Sodium 4648mg | Potassium 11224mg | Carbohydrates 240g | Fiber 40g | Sugar 48g | Protein 192g | Vitamin A 27560IU | Vitamin C 256.8mg | Calcium 616mg | Iron 36mg
FAQ
- Can I use a slow cooker for this Vegetable Beef Soup?
- Yes, you can make this soup in a slow cooker. Start by browning the beef and sautéing the carrots, onions, celery, and garlic. Transfer these to the slow cooker along with the other ingredients, except for the frozen vegetables. Cook on low for 6 to 7 hours until the beef and potatoes are tender, then add the frozen peas and corn to heat through.
- Is it possible to substitute ground beef for stew meat?
- Absolutely, ground beef can be used instead of beef stew meat. If you choose ground beef, you can skip the initial 30-minute simmering step and proceed directly to adding the potatoes. Alternatively, you can use a cut-up chuck roast if it’s available.
- Can I make this soup with fewer calories or less broth?
- If you prefer a less brothy soup, you can reduce the amount of broth or simmer the soup uncovered. Just be cautious with the amount of salt, as the concentration of flavors will increase with less liquid.
- What other vegetables can I incorporate into this soup?
- This recipe is very adaptable, so feel free to use any vegetables you have on hand. You can replace or add to the listed vegetables with others like zucchini, bell peppers, or spinach.
- How can I make this soup more flavorful?
- To enhance the flavor, ensure the beef is well browned before simmering, and use fresh herbs if possible. You can also adjust the seasoning to your taste by adding more garlic, herbs, or even a splash of wine for depth.
Tips
- For a tender and flavorful beef, choose stew meat with good marbling. Cut any larger pieces into bite-sized chunks for even cooking.
- If you don’t have fresh herbs, a tablespoon of dried Italian seasoning can substitute for the basil, oregano, and thyme.
- To enhance the freshness of the soup, consider using fresh corn and peas instead of frozen. Add them at the same time you add the green beans.
- If you prefer a thicker soup, reduce the amount of broth or simmer the soup uncovered, keeping an eye on the salt levels.
Equipment
- Large Pot or Dutch Oven – For browning the beef and cooking the soup.
- Slotted Spoon – Useful for transferring the browned beef to a plate.
- Slow Cooker – If you choose to make the slow cooker version of the soup.
