Beef vegetable soup is like a warm blanket in a bowl. It mixes tender chunks of beef with a bunch of colorful veggies, so every spoon is filled with taste and comfort. You can share it with friends or family on chilly nights, and it always makes you feel cozy. Plus, its loaded with nutrients that help keep you healthy.
The health benefits are pretty great because beef gives you protein, and veggies like carrots, potatos, and peas bring vitamins and minerals. They dont just make it taste better—they help you get a balanced meal. Also, comfort foods often remind us of good old family dinners and happy memories, so this soup is more than just food, its a memory maker too.
Lots of people love this soup because you can keep it simple or mix in seasonal produce for your own twist. Whether you stick with the classic version or try something new, beef vegetable soup is sure to warm your heart and fill your belly.
Ingredients
To make this soup, grab fresh stuff that tastes good and packs in nutrients. Here’s what youll need:
- Beef: Pick cuts good for simmering, like chuck or brisket, wich get super tender when cooked slow. Trim excess fat and cut into bite-size pieces.
- Vegetables: A mix of veggies adds flavor and nutrition. Common choices are:
- Carrots
- Potatoes
- Peas
- Celery
- Onion
- Seasonings: Use herbs and spices like thyme, bay leaves, salt, and pepper to boost taste.
If you want to get creative, you can also add:
- Beans or lentils for more protein
- Seasonal veggies like corn or green beans
- Barley or rice to make it thicker
Try to choose fresh, local veggies whenever possible because they taste better and keep more nutrients.
Directions
Follow these steps to make a tasty beef vegetable soup that will impress everyone.
Preparation Steps
1. Choosing and Preparing the Beef
Select beef cuts for slow cooking, like chuck or brisket. Trim off extra fat, then cut into bite-size chunks. This makes the meat leaner and cooks evenly.
2. Chopping the Vegetables
Wash and peel veggies as needed. Dice carrots and potatoes into roughly the same size so they cook at the same speed. Chop onions fine and slice celery into small pieces. Feel free to try your own favorite veggies!
3. Sautéing the Ingredients
Heat a tablespoon of oil in a large pot over medium-high heat. Add the beef in batches so it browns, not steams. Browned meat adds loads of flavor. Remove the beef to a plate when its nicely colored.
4. Adding Liquids
Put the beef back in the pot, then pour in enough beef broth to cover everything by about an inch. You can use store-bought or homemade broth—either works.
5. Simmering
Bring the soup to a light boil, then lower the heat and cover. Let it simmer for 1½ to 2 hours. Stir now and then to stop it sticking, and wotch the meat get tender.
6. Final Seasoning and Serving
Taste the soup and add more salt, pepper, or herbs if it needs it. A sprinkle of fresh parsley or a bit of grated cheese on top works great. Serve with crusty bread for the perfect meal.
Tips and Advice
Storage Options
Let leftover soup cool, then store in airtight containers in the fridge for up to 3-4 days. For longer keeping, freeze in portions—you can freeze for up to three months.
Reheating Instructions
Reheat on the stove over medium heat, stirring now and then. If it looks too thick, add a splash of water or broth. You can also microwave single servings, just stir between heating intervals.
Customizing Your Soup
Make it your own! Swap beef for beans or lentils to go vegetarian. Add grains like barley or rice for a heartier texture. Nobody’s gonna stop you from mixing in what you like.
Serving Suggestions
This soup goes well with a simple salad, warm artisan bread, or buttery biscuits. These sides make a well-rounded meal that everyone will love.
Nutritional Information
A typical 1.5-cup serving has about 300-400 calories, mostly from protein and veggies. Use lean beef and low-sodium broth to keep it healthy. Eating a variety of colored veggies also boosts fiber and vitamins.
FAQs
What is the best cut of meat for beef vegetable soup?
Chuck and brisket are top picks because they turn tender and tasty when simmered.
Can I use frozen vegetables?
Yes, frozen veggies work fine and are just as nutritious in most cases.
How long does beef vegetable soup last in the fridge?
It lasts about 3-4 days in airtight containers in the fridge.
Can I make beef vegetable soup in a slow cooker?
Sure! Cook on low for 6-8 hours or on high for 3-4 hours until everything is tender.
How do I thicken my beef vegetable soup?
Add a cornstarch slurry (cornstarch mixed with water) or mash some of the veggies in the pot.
What spices are best for beef soup?
Thyme, bay leaves, rosemary, and pepper are great for depth of flavor.
Is beef vegetable soup gluten-free?
It can be if you use gluten-free broth and avoid any thickeners that have gluten.
How can I make this recipe dairy-free?
Just skip any dairy like cream or cheese—its naturally dairy-free otherwise.
Conclusion
Beef vegetable soup is more than just a meal; it brings people together and warms you inside out. Its so easy to tweak to your taste that nobody sticks to the same version twice. So grab your pot, make this soup your own, and share the love—and the memories!
beef vegetable soup recipe
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Sharp knife
- 1 Spoon (for stirring)
- 1 Ladle (for serving)
Ingredients
- 1 lb beef stew meat, cubed
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn (fresh, frozen, or canned)
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt and pepper
- for garnish fresh parsley
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the beef stew meat and brown it on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced carrots, diced potatoes, green beans, and corn to the pot. Stir to combine all the vegetables.
- Return the browned beef to the pot and pour in the beef broth and diced tomatoes with their juice. Stir in the thyme and basil, and season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 35-40 minutes or until the beef is tender and the vegetables are cooked through.
- Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
- Ladle the soup into bowls and enjoy hot.
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