Posted by Warm up with this delicious, homemade vegetable beef soup! This wholesome, hearty soup is packed with vibrant vegetables and tender beef, making it the ultimate comfort food. It’s also an excellent way to make use of fresh veggies you have on hand. With a savory broth and rich flavors, this soup is ideal for cozy family dinners or meal prep for the week ahead. Plus, it’s customizable and can be adapted for slow cookers or even made with ground beef instead of stew meat.
Key Ingredients for the Perfect Vegetable Beef Soup Recipe
For this savory and nutrient-packed soup, you’ll need the following ingredients:
- Beef Stew Meat – Opt for 1.5 lbs of beef stew meat for a tender and rich texture. Alternatively, ground beef or chuck roast can be used based on preference or availability.
- Olive Oil – 2.5 tablespoons of olive oil, divided, for searing the beef and sautéing the vegetables.
- Yellow Onion – 1 large yellow onion, diced (about 1.75 cups) adds a sweet, aromatic base to the soup.
- Carrots – 3 medium carrots, peeled and chopped, bringing a touch of sweetness and color to the dish.
- Celery – 3 medium stalks of celery, finely chopped for added flavor and texture.
- Garlic – 4 cloves of minced garlic for a fragrant and savory depth.
- Low-Sodium Beef Broth or Chicken Broth – 8 cups of broth form the flavorful foundation of this soup.
- Diced Tomatoes – Use two 14-ounce cans of diced tomatoes for a tangy and robust flavor.
- Dried Herbs – Season with 1.5 tsp of dried basil, 1 tsp of dried oregano, and 0.5 tsp of dried thyme for a well-balanced herbaceous profile.
- Red or Yellow Potatoes – 1 lb of potatoes, chopped into ¾-inch cubes, provide a filling and hearty element.
- Green Beans – 1.5 cups of fresh green beans (trimmed) for a crisp texture and vibrant color.
- Frozen Corn and Peas – 1.5 cups of frozen corn and 1 cup of frozen peas to enhance the sweetness and nutritional value.
- Fresh Parsley – ⅓ cup of fresh chopped parsley to garnish and brighten the flavors.
Step-by-Step Guide: How to Prepare Vegetable Beef Soup
Follow these easy steps to create a delightful and comforting soup.
1. Preparing the Beef
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef stew meat dry with a paper towel to ensure a good sear. Season it with salt and freshly ground black pepper. Add half of the beef to the pot and brown each side for about 4 minutes. Remove the browned beef and set it aside on a plate. Add another ½ tablespoon of olive oil to the pot and repeat the process with the remaining beef.
2. Sauté the Vegetables
In the now empty pot, add another tablespoon of olive oil. Toss in the chopped onions, carrots, and celery. Sauté the vegetables for about 3 minutes, stirring frequently. This allows them to soften and release their flavors. After 3 minutes, add the minced garlic and cook for another minute until fragrant.
3. Simmer the Soup
Pour in the beef broth (or chicken broth), diced tomatoes, browned beef, and the dried herbs – basil, oregano, and thyme. Season the mixture with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.
4. Add the Potatoes and Green Beans
After 30 minutes, add the diced potatoes to the pot. If you prefer soft green beans, you can add them at this stage as well. Continue simmering the soup, covered, for an additional 20 minutes to allow the potatoes to soften.
5. Incorporate the Remaining Vegetables
Next, stir in the green beans (if not added earlier) and simmer the soup for another 15 minutes, or until all the vegetables and beef are tender. Once everything is cooked through, add the frozen corn and peas. Let them simmer in the hot broth for about 5 minutes until they are heated through.
6. Final Touches
Once the vegetables are fully cooked, stir in the fresh parsley. This will add a pop of fresh flavor and color to your soup. Serve the vegetable beef soup hot with a side of crusty bread, which is perfect for dipping in the rich broth.
Slow Cooker Option for Vegetable Beef Soup
To make this recipe in a slow cooker, start by browning the beef as described above. After that, sauté the onions, carrots, celery, and garlic. Transfer both the beef and sautéed vegetables to your slow cooker. Add the broth, tomatoes, herbs, and seasonings. Cook on low for 6–7 hours, until the beef and potatoes are tender. In the final 30 minutes of cooking, stir in the frozen corn and peas and let them warm through before serving.
How to Make the Soup with Ground Beef
You can easily swap beef stew meat for ground beef in this recipe. Start by browning the ground beef and draining any excess fat. Because ground beef cooks faster, you can skip the 30-minute simmer after adding the broth and proceed directly to adding the potatoes. This version will cook faster but still delivers great flavor.
Storing Leftovers and Reheating Tips
This vegetable beef soup makes fantastic leftovers! It stores well in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. You can also freeze this soup for up to 3 months. Thaw in the refrigerator overnight and reheat in a pot on the stove or in the microwave.
Beef Vegetable Soup
Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Ready In: 1 hour 30 minutes
Ingredients:
- 1 ½ lbs beef stew meat
- 2 ½ tbsp olive oil (divided)
- Salt and freshly ground black pepper
- 1 large yellow onion (chopped)
- 3 medium carrots (peeled and chopped)
- 3 celery stalks (chopped)
- 4 garlic cloves (minced)
- 8 cups beef or chicken broth
- 2 cans (14 oz) diced tomatoes
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 lb red or yellow potatoes (cubed)
- 1 ½ cups green beans (trimmed)
- 1 ½ cups frozen corn
- 1 cup frozen peas
- â…“ cup fresh parsley (chopped)
Instructions:
- Heat 1 tbsp olive oil in a large pot. Season beef with salt and pepper, brown it in batches, then set aside.
- In the same pot, sauté onions, carrots, and celery for 3 minutes. Add garlic and cook for 1 more minute.
- Pour in broth, tomatoes, browned beef, and herbs. Simmer for 30 minutes.
- Add potatoes, cook for 20 minutes. Stir in green beans, cook for 15 minutes more.
- Mix in corn and peas, cook until heated through. Stir in parsley and serve hot.
Nutrition Information (Per Serving)
- Calories: 344
- Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 66mg
- Sodium: 581mg
- Potassium: 1403mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 6g
- Protein: 24g
- Vitamin A: 3445IU
- Vitamin C: 32.1mg
- Calcium: 77mg
- Iron: 4.5mg
