beef vegetable soup recipe
The Best beef vegetable soup recipe
What I love most about this soup is how versatile it is. It works just as well on a chilly winter night as it does on a busy weeknight when I need something filling but don’t have time to fuss. Plus, it’s loaded with nutrients—lean protein from the beef, fiber from the veggies, and all those vitamins and minerals that keep my family feeling their best. It’s one of those meals that checks all the boxes: easy, healthy, and delicious. And the best part? Leftovers taste even better the next day, so I always make extra.
Hearty Beef Vegetable Soup
A comforting and nutritious soup packed with tender beef, fresh vegetables, and savory broth. Perfect for chilly days or a wholesome family meal.
🥘Ingredients
- 1 lb (450g) beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 tbsp tomato paste
- 6 cups beef broth (low-sodium preferred)
- 1 (14.5 oz) can diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 2 cups fresh spinach or kale, chopped
- Fresh parsley, chopped
- Grated Parmesan cheese
👨🍳Directions
-
1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside. -
2
In the same pot, add the diced onion, garlic, carrots, celery, and bell pepper. Sauté for 5 minutes until the vegetables begin to soften. -
3
Stir in the tomato paste and cook for 1 minute to deepen the flavor. -
4
Pour in the beef broth and diced tomatoes (with juice). Add the thyme, rosemary, bay leaf, salt, and black pepper. Stir well to combine. -
5
Return the browned beef to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes. -
6
Add the green beans, zucchini, corn, and peas. Simmer uncovered for an additional 15 minutes until the vegetables are tender. -
7
Stir in the spinach or kale and cook for 2-3 minutes until wilted. Remove the bay leaf. -
8
Taste and adjust seasoning with more salt or pepper if needed. Ladle the soup into bowls and garnish with fresh parsley and Parmesan cheese if desired.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hearty Beef Vegetable Soup Works
❓ Frequently Asked Questions About Hearty Beef Vegetable Soup
1. Can I use ground beef instead of stew beef for the soup?
Yes, you can substitute ground beef for stew beef in this recipe. Brown the ground beef in the pot first, breaking it into small pieces, then drain excess fat before adding the other ingredients. Ground beef cooks faster than stew beef, so adjust the simmering time accordingly—about 20-25 minutes should be sufficient.
2. How can I make this soup thicker?
To thicken the soup, you can use one of these methods:
– Mash some vegetables: Use a potato masher to lightly crush a few potatoes or carrots in the pot.
– Add a slurry: Mix 1-2 tablespoons of cornstarch or flour with cold water, then stir it into the soup and simmer for 5-10 minutes.
– Blend a portion: Remove a cup of soup, blend it until smooth, and stir it back into the pot.
3. Can I freeze beef vegetable soup?
Yes, this soup freezes well! Let it cool completely before transferring it to airtight containers or freezer bags. Leave about an inch of space at the top to allow for expansion. It will keep for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over medium heat, adding a little broth or water if needed.
4. What vegetables can I add or substitute?
This soup is very flexible! Common additions or substitutions include:
– Root vegetables: Parsnips, turnips, or sweet potatoes.
– Greens: Spinach, kale, or Swiss chard (add in the last 5-10 minutes of cooking).
– Other veggies: Green beans, zucchini, or mushrooms.
– Tomatoes: Diced tomatoes or tomato paste for extra richness.
5. How do I store leftovers, and how long will they last?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stove over medium heat or in the microwave until steaming hot. If the soup thickens too much after refrigeration, thin it with a little broth or water while reheating.
