Hello, foodies! Today, we’re diving into the timeless comfort of Vegetable Beef Soup. Picture rich beef, vibrant veggies, and a broth that’s pure warmth in a bowl.
Whether it’s a chilly day or a craving for homey goodness, join me in unlocking the secrets to this classic delight. Let’s savor the simplicity and comfort of a well-crafted soup! 🥕🌿
Ingredients:
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef broth or chicken broth
- 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 (5 oz.) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
How To Make Vegetable Beef Soup:
Heat 1 Tbsp olive oil in a large pot over medium-high heat.
Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
Frequently Asked Questions (FAQ)
1.Can I use any cut of beef for the soup?
A: Absolutely! Choose a cut with some marbling for added flavor, like chuck or stew meat.
2.Can I make this soup in a slow cooker?
Yes! Adjust the cooking time and let the flavors meld together for a delicious slow-cooked version.
3. What veggies work best in Vegetable Beef Soup?
A: Carrots, celery, potatoes, and peas are classics, but feel free to experiment with your favorites.
4,How do I store leftovers?
Refrigerate in an airtight container for up to 3 days or freeze for longer enjoyment.
5. Can I make Vegetable Beef Soup vegetarian?
Certainly! Swap beef for hearty mushrooms or legumes for a delicious meatless alternative.
6. How can I enhance the flavor of the broth?
A: Adding herbs like thyme, rosemary, or bay leaves during cooking can elevate the soup’s depth of flavor.
Vegetable Beef Soup- Best Delicious Recipes!
Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion 1 large
- 1 1/4 cups peeled and chopped carrots 3 medium
- 1 cup chopped celery 3 medium
- 1 1/2 Tbsp minced garlic 4 cloves
- 8 cups low-sodium beef broth or chicken broth
- 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 5 oz. chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
- Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
- Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
- Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
- Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
- Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
- Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
