vegetable beef soup recipe
The Best vegetable beef soup recipe
What I love most about this recipe is how flexible it is. You can toss in whatever vegetables you have on hand, adjust the seasoning to your taste, and even make it in the slow cooker if you’re short on time. Plus, it’s packed with protein and fiber, so it keeps everyone full and satisfied without being heavy. I usually make a big pot and freeze the leftovers, which means I always have a quick, healthy meal ready to go when life gets busy. It’s simple, nourishing, and always a hit—exactly the kind of recipe I rely on.
Hearty Vegetable Beef 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 beef stew meat, cubed
- 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 (14.5 oz) can diced tomatoes
- 6 cups beef broth (low-sodium preferred)
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 medium zucchini, diced
- 1 cup diced potatoes (optional)
- 2 cups chopped kale or spinach
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crusty bread
👨🍳Directions
-
1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef 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
Return the beef to the pot. Add the diced tomatoes (with juice), beef broth, water, thyme, rosemary, bay leaf, salt, and black pepper. Stir well to combine. -
4
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 1 hour, or until the beef is tender. -
5
Add the green beans, corn, peas, zucchini, and potatoes (if using). Simmer for an additional 15-20 minutes until the vegetables are tender. -
6
Stir in the chopped kale or spinach and cook for 2-3 minutes until wilted. Remove the bay leaf. -
7
Taste and adjust seasoning with more salt or pepper if needed. Serve hot, garnished with fresh parsley, Parmesan cheese, and crusty bread 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 Vegetable Beef Soup Works
❓ Frequently Asked Questions About Hearty Vegetable Beef Soup
1. Can I use ground beef instead of stew meat for vegetable beef soup?
Yes, you can substitute ground beef for stew meat in vegetable beef soup. Brown the ground beef thoroughly in the pot before adding other ingredients. Keep in mind that ground beef may break down more during cooking, resulting in a slightly different texture compared to using chunks of stew meat.
2. How can I make this soup thicker?
To thicken vegetable beef soup, you can use one of these methods:
– Flour or cornstarch slurry: Mix 1-2 tablespoons of flour or cornstarch with cold water, then stir it into the simmering soup until thickened.
– Mashed potatoes: Blend a few cooked potatoes and stir them into the soup.
– Reduced broth: Simmer the soup uncovered for an extended period to evaporate excess liquid.
3. Can I make this soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, brown the beef first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function to brown the beef, then pressure cook on high for 15-20 minutes with a natural release.
4. What vegetables work best in vegetable beef soup?
Classic vegetables include carrots, celery, onions, potatoes, green beans, corn, and peas. You can also add mushrooms, zucchini, or cabbage for variety. For extra flavor, consider adding garlic, tomatoes, or bell peppers.
5. How long does vegetable beef soup last in the fridge or freezer?
– Fridge: Store in an airtight container for up to 4-5 days.
– Freezer: Cool the soup completely, then freeze in airtight containers or freezer bags for up to 3 months. Reheat on the stovetop or in the microwave, stirring occasionally.
