This hearty Vegetable Beef Soup is packed with tender chunks of beef, colorful veggies, and tasty broth. It’s perfect for warming up on chilly days!
Making this soup is like giving your kitchen a big hug. I love how easy it is—just toss everything in a pot and let it simmer. Plus, leftovers taste even better! 🍲
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is ideal here, as it becomes tender during cooking. If you prefer a leaner option, try using sirloin. For a vegetarian version, substitute with mushrooms or plant-based meat alternatives.
Olive Oil: This adds richness and depth of flavor. You can also use vegetable oil or canola oil if that’s what you have on hand. For a buttery taste, try unsalted butter instead.
Vegetables: Onions, carrots, celery, potatoes, and green beans are classic choices. You can mix it up with corn, zucchini, or bell peppers based on your preference or what’s in season. Frozen mixed veggies are also a great shortcut!
Diced Tomatoes: They provide a tangy flavor. If canned tomatoes aren’t available, fresh tomatoes will work—just be sure to blanch and peel them first. You can also use tomato sauce or paste for a thicker consistency.
How Do You Get the Beef Perfectly Tender?
Making sure your beef is tender is crucial for a satisfying soup. The key is low and slow cooking. Here’s how you can do it:
- Start by browning the beef in olive oil. This step adds flavor.
- After they’re browned, remove the beef but don’t skip simmering the broth! Return the beef for at least 1 hour on low heat.
- Cook covered to keep moisture in, allowing the meat to break down and become tender.
Keep an eye on it—if it starts to get too thick, add a bit more broth or water to keep it soupy. This is an essential step for enjoying every spoonful!
Delicious Vegetable Beef Soup Recipe
Ingredients You’ll Need:
- Beef: 1 lb (450g) beef stew meat, cut into bite-sized cubes
- Oil: 2 tbsp olive oil
- Veggies:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup mushrooms, sliced
- Tomatoes: 1 (14.5 oz) can diced tomatoes with juice
- Broth: 6 cups beef broth
- Herbs:
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and black pepper to taste
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prepare and 1 hour and 30 minutes to cook, so set aside around 1 hour and 45 minutes in total. It’s a perfect weekend meal that warms you up!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large pot over medium-high heat. Add the beef cubes in a single layer and let them brown for about 5-7 minutes. You want them nice and golden. Once browned, remove them from the pot and set aside.
2. Sautéing the Veggies:
In the same pot, add the chopped onion. Sauté it for 3-4 minutes until it’s soft and translucent. Now add the minced garlic and stir for about 30 seconds until it smells amazing!
3. Bringing It All Together:
Put the beef back into the pot along with the diced tomatoes (including their juice), beef broth, thyme, parsley, and the bay leaf. Stir everything together and bring it to a gentle boil.
4. Simmering the Beef:
Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for about 1 hour. This is where the magic happens—the beef will become tender and flavorful.
5. Adding More Veggies:
Now it’s time to make the soup hearty! Add in the carrots, celery, potatoes, green beans, and mushrooms. Stir well and let it simmer uncovered for about 20-25 minutes, until all the vegetables are tender.
6. Final Touches:
Stir in the frozen peas and let them cook for another 5 minutes. Taste your soup and adjust the seasoning with salt and pepper as desired.
7. Serving It Up:
Don’t forget to remove the bay leaf before serving. Grab some bowls, ladle in your warm soup, and enjoy! This vegetable beef soup tastes great with crusty bread or crackers on the side. And remember, it gets even tastier the next day!
Can I Use Different Cuts of Beef for This Soup?
Absolutely! While stew meat is ideal for its tenderness after slow cooking, you can also use chuck roast or even sirloin for a leaner option. Just remember to cut it into small, even pieces for consistent cooking.
Can I Make This Soup in a Slow Cooker?
Yes, you can! Brown the beef and sauté the onion and garlic first on the stovetop for flavor, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the peas in the last 15 minutes of cooking.
How Should I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze it in a freezer-safe container for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Add More Vegetables?
Definitely! This soup is very versatile. Feel free to add any other vegetables you enjoy, like corn, zucchini, or bell peppers. Just make sure to adjust the cooking time slightly based on the vegetables you choose.
