This hearty Vegetable Beef Soup is packed with tender beef, fresh veggies, and flavorful broth. It’s warm and perfect for chilly days!
I love how easy it is to throw everything into one pot. Plus, the leftovers taste even better the next day—bonus!
Key Ingredients & Substitutions
Beef Stew Meat: This is the cornerstone of the soup, adding richness and flavor. I recommend using chuck roast, which becomes tender during cooking. If you’re looking for a lighter option, you could use turkey or chicken breast as a substitute.
Vegetables: The mix of carrots, potatoes, green beans, and corn brings color and nutrition. Feel free to add other favorites like zucchini or bell peppers, or skip any that you don’t have on hand.
Beef Broth: This gives the soup its base flavor. Instead of store-bought, you can use homemade broth or cube bouillon dissolved in water. For a vegetarian version, vegetable broth works wonderfully.
Diced Tomatoes: These add acidity and depth. If you prefer a little heat, try using fire-roasted diced tomatoes for a smoky flavor. Fresh tomatoes can work too; just chopped them and adjust the cooking time slightly.
How Do You Brown Beef for the Best Flavor?
Browning the beef is crucial for adding a deep, savory taste. Follow these steps for great results:
- Make sure the pot is hot enough—this helps achieve that nice crust.
- Don’t overcrowd the pot; brown in batches if needed. This ensures even cooking.
- Allow the beef to sear without stirring for 3-4 minutes to develop a good color.
Once the beef is browned, it adds a wonderful flavor to the soup, lifting the overall taste of your dish!
Delicious Vegetable Beef Soup
Ingredients You’ll Need:
For The Soup:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, with juice
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 cup peas (fresh or frozen)
- 1/2 cup corn kernels (fresh or frozen)
- 1 celery stalk, chopped
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe will take about 1 hour and 15 minutes to make, including 15 minutes of prep time and 1 hour of cooking. You’ll be enjoying a comforting bowl of soup in no time!
Step-by-Step Instructions:
1. Preparing the Meat:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add the beef stew meat. Brown the meat on all sides until it’s nicely seared. This should take about 5-7 minutes. Once browned, remove the beef and set it aside on a plate.
2. Aromatic Foundations:
In the same pot, add the chopped onion, minced garlic, and chopped celery. Sauté these ingredients for about 3-4 minutes until they are softened and fragrant. This step builds a rich flavor base for your soup.
3. Mixing It All Together:
Return the browned beef to the pot. Pour in the beef broth and add the canned diced tomatoes with their juice. Stir everything together to combine. It smells great already!
4. Cooking the Soup:
Now, add the sliced carrots and diced potatoes into the pot. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 45 minutes to 1 hour. During this time, the beef will become tender and the flavors will meld together beautifully.
5. Adding More Veggies:
After the beef is tender, stir in the green beans, peas, and corn. Add dried parsley and thyme for that extra flavor. Allow the soup to simmer uncovered for another 10-15 minutes until the new vegetables are tender but still vibrant in color.
6. Final Touches:
Season the soup with salt and black pepper to your taste. This is your moment to adjust the flavors as you like!
7. Serving Time:
Ladle the hot soup into bowls and serve it right away. This hearty soup is perfect with a slice of crusty bread or a fresh side salad. Enjoy every comforting spoonful!
This savory, chunky Vegetable Beef Soup is a delicious way to warm up, filled with tender beef and an assortment of healthy vegetables simmered in a rich tomato and beef broth base. Perfect for family meals or a cozy night in!
Can I Use Different Cuts of Beef?
Absolutely! While stew meat is ideal, cuts like chuck roast or round steak work well too. Just make sure to cut them into similar bite-sized pieces to ensure even cooking.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply replace beef stew meat with hearty vegetables like mushrooms and add more beans for protein. Use vegetable broth instead of beef broth and skip the diced tomatoes unless they’re canned without meat additives.
Can I Freeze Leftover Soup?
Yes, this soup freezes really well! Allow it to cool completely, then place it in an airtight container or freezer bag. It can be frozen for up to 3 months. Just thaw in the fridge overnight before reheating.
What Other Vegetables Can I Add?
Feel free to get creative! Other great additions include zucchini, bell peppers, or even leafy greens like spinach or kale. Just adjust the cooking time to ensure all vegetables are tender but still vibrant.
