Vegetable Beef Soup Recipe
Vegetable Beef Soup Recipe
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Vegetable Beef Soup Recipe
This Old Fashioned Vegetable Beef Soup Recipe is a hearty, comforting dish that combines tender beef, fresh vegetables, and a rich broth. It’s a perfect meal for chilly days, packed with nutrients and flavor. Whether you’re craving a bowl of soup for lunch or dinner, this recipe delivers a classic, homestyle experience. The combination of lean beef, colorful vegetables, and a savory broth makes this soup a family favorite, ideal for a wholesome and filling meal. Plus, it’s easy to make, using simple, accessible ingredients.
Description
This Old Fashioned Vegetable Beef Soup Recipe is a timeless, comforting dish that takes you back to a simpler time. It’s the kind of meal that fills your kitchen with warmth and aroma, making it the perfect comfort food. The soup is made with tender beef stew meat, slow simmered in a delicious homemade broth that’s full of vegetables like carrots, potatoes, green beans, and corn. The rich broth is enhanced with simple seasonings, allowing the natural flavors of the beef and vegetables to shine.
What makes this Old Fashioned Vegetable Beef Soup Recipe special is its versatility. It’s easily customizable with whatever vegetables you have on hand or prefer, and you can adjust the seasoning to suit your taste. The hearty chunks of beef and vegetables make each bite satisfying, and the soup’s depth of flavor only improves after sitting for a few hours, making it perfect for leftovers.
The beauty of this Old Fashioned Vegetable Beef Soup Recipe is that it’s simple, yet deeply satisfying. There’s nothing fancy about it just honest, wholesome ingredients. It’s the type of soup that takes you back to family dinners, with everyone gathered around the table enjoying a delicious homemade meal.
This Old Fashioned Vegetable Beef Soup is a great choice for meal prep, too. You can make a big batch and store it in the refrigerator for up to five days, or freeze it for later. It’s perfect for busy nights when you need something quick, nutritious, and filling.
In this recipe, we also provide you with all the details you need to make it just right from prep time to serving suggestions. Whether you’re an experienced cook or a beginner, this recipe is straightforward and easy to follow.
Ingredients
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste (optional for extra flavor)
Instructions
- Brown the Beef: In a large stockpot or Dutch oven, heat the olive oil over medium high heat. Add the beef stew meat in batches, searing each side until browned, about 5-7 minutes. Remove the beef from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3-5 minutes.
- Add the Ingredients: Return the browned beef to the pot, then add the carrots, potatoes, green beans, corn, and diced tomatoes. Stir everything together.
- Simmer the Soup: Pour in the beef broth, and add the bay leaves, thyme, parsley, Worcestershire sauce, salt, and pepper. Stir well to combine.
- Cook the Soup: Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 1-1.5 hours, or until the beef is tender and the vegetables are cooked through.
- Taste and Adjust: Remove the bay leaves and taste the soup. Adjust seasoning with more salt, pepper, or Worcestershire sauce if needed.
- Serve: Ladle the soup into bowls and serve hot with crusty bread or crackers on the side.
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Vegetable Beef Soup Recipe
Ingredients
- 1 lb beef stew meat cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 large carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 1 cup green beans cut into 1-inch pieces
- 1 cup corn kernels fresh or frozen
- 1 can 14.5 oz diced tomatoes, undrained
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste optional for extra flavor
Instructions
- Brown the Beef: In a large stockpot or Dutch oven, heat the olive oil over medium high heat. Add the beef stew meat in batches, searing each side until browned, about 5-7 minutes. Remove the beef from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3-5 minutes.
- Add the Ingredients: Return the browned beef to the pot, then add the carrots, potatoes, green beans, corn, and diced tomatoes. Stir everything together.
- Simmer the Soup: Pour in the beef broth, and add the bay leaves, thyme, parsley, Worcestershire sauce, salt, and pepper. Stir well to combine.
- Cook the Soup: Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 1-1.5 hours, or until the beef is tender and the vegetables are cooked through.
- Taste and Adjust: Remove the bay leaves and taste the soup. Adjust seasoning with more salt, pepper, or Worcestershire sauce if needed.
- Serve: Ladle the soup into bowls and serve hot with crusty bread or crackers on the side.
Notes
- Beef Choice: For this recipe, beef stew meat works best as it becomes tender when simmered. You can also use chuck roast, cutting it into small cubes.
- Vegetables: Feel free to mix up the vegetables. Other great additions include peas, celery, or parsnips.
- Freezing: This soup freezes well. Store leftovers in an airtight container in the freezer for up to 3 months. To reheat, simply thaw and heat on the stove or in the microwave.
- Spicy Kick: For those who like a bit of heat, consider adding a pinch of red pepper flakes or a diced jalapeño pepper.
