Soup’s kinda a big deal in my family, y’know? My grandma, bless her heart, she could whip up a soup from practically *nothing*. It was always the cure-all, the “I’m thinking of you” in a bowl. But let’s be real, sometimes her soups were… well, let’s just say they were an acquired taste! This vegetable beef soup? Total upgrade. It’s got that same comforting vibe, that stick-to-your-ribs goodness, but with a flavor punch that’ll make you wanna do a little happy dance.
I’ve been tweaking this recipe for years, trying to get it just right. You want something hearty, something that’ll fill you up after a long day. But you also want something that’s packed with veggies and good stuff. And honestly? It’s gotta be easy! Who has time for complicated recipes these days? This vegetable beef soup recipe is my answer to all that. It’s the modern take on a classic, and I think you’re gonna absolutely love it. It’s seriously the best way to get all those veggies in without even realizing it. Plus, the beef makes it super satisfying. Trust me, even the pickiest eaters will ask for seconds!
Why You’ll Love This Vegetable Beef Soup
Okay, so why *this* vegetable beef soup? Let me tell you!
- It’s like a warm hug in a bowl – super comforting.
- Seriously hearty – keeps you full for hours.
- Packed with veggies – sneak those nutrients in!
- Crazy easy to make – even on a weeknight.
- Totally customizable – add your favorite veggies!
- Great for meal prep – makes amazing leftovers.
Benefits of Vegetable Beef Soup
But it’s not just about taste, y’know? This soup is actually *good* for you! All those veggies are loaded with vitamins and minerals – think Vitamin A from the carrots (good for your eyes!) and Vitamin C from the tomatoes (hello, immune boost!). And the beef? That’s your protein powerhouse, keeping you strong and energized. Honestly, it’s a win-win. You get a delicious, comforting meal that’s also nourishing your body. Can’t beat that!
Ingredients for Vegetable Beef Soup
Alright, let’s gather our goodies! Here’s what you’ll need for this amazing vegetable beef soup. Don’t worry if you’re missing something, it’s super easy to swap things out. Just make sure you grab:
- 1 1/2 lbs beef stew meat – Look for those marbled pieces, they get so tender!
- 2 1/2 Tbsp olive oil, divided – Gotta brown that beef and saute those veggies!
- 1 3/4 cups chopped yellow onion – Adds that savory base.
- 1 1/4 cups peeled and chopped carrots – Gotta have those orange beauties!
- 1 cup chopped celery – That classic soup flavor.
- 1 1/2 Tbsp minced garlic – Because garlic makes everything better, right?
- 8 cups low-sodium beef broth – Or chicken broth if that’s what you have, no biggie.
- 2 (14 oz.) cans diced tomatoes – Don’t drain ’em!
- 1 1/2 tsp dried basil, 1 tsp dried oregano, and 1/2 tsp dried thyme – Or just use Italian seasoning!
- 1 lb red potatoes, chopped – Adds some heartiness.
- 1 1/2 cups chopped green beans – Fresh or frozen, your call!
- 1 1/2 cups frozen corn – So easy, right?
- 1 cup frozen peas – Another freezer staple!
- 1/3 cup chopped fresh parsley – For that fresh kick at the end.
How to Make Hearty Vegetable Beef Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll have a pot of delicious vegetable beef soup in no time. I promise, the smell alone is worth it!
Preparing the Beef
First, grab your stew meat. Pat it dry with paper towels – this helps it brown better, trust me! Then, sprinkle it with salt and pepper. Heat about a tablespoon of olive oil in a big pot over medium-high heat. Now, don’t overcrowd the pot! Brown the beef in batches, about 4 minutes per batch, flipping halfway. You want a nice, golden crust. Browning is key for that rich, beefy flavor. Set the browned beef aside on a plate. We’ll get back to it later!
Building the Vegetable Beef Soup Base
Now, add another tablespoon of olive oil to that same pot – don’t worry about cleaning it, all those browned bits are flavor gold! Add your chopped onions, carrots, and celery and saute for about 3 minutes, until they start to soften. Then, toss in your minced garlic and cook for another minute. Careful not to burn the garlic, it gets bitter fast! Now pour in your beef broth, diced tomatoes (juice and all!), the browned beef, basil, oregano, and thyme. Season with salt and pepper to taste. Don’t be shy!
Simmering the Vegetable Beef Soup to Perfection
Bring everything to a boil, then turn the heat down to low, cover the pot, and let it simmer for 30 minutes. Give it a stir every now and then. Now, add your chopped potatoes and simmer for another 20 minutes. If you like your green beans super soft, throw them in with the potatoes. Otherwise, add the green beans now and simmer for another 15 minutes, or until all the veggies and the beef are nice and tender. You want that beef practically falling apart!
Final Touches for Your Vegetable Beef Soup
Almost there! Stir in your frozen corn and peas and simmer until they’re heated through, about 5 minutes. Finally, stir in your fresh parsley. And that’s it! Taste and adjust the seasonings if needed. Serve it up hot and enjoy your amazing vegetable beef soup!
Tips for the Best Vegetable Beef Soup
Okay, wanna take your vegetable beef soup from “good” to “OMG amazing?” Here’s a few little secrets I’ve learned over the years.
First, use good quality beef broth! It really makes a difference. I like to use low-sodium so I can control the salt myself. Also, don’t be afraid to adjust the seasonings. Taste as you go and add more herbs or spices if you think it needs it. My favorite part is adding a bay leaf while it simmers – just remember to take it out before serving! And finally, if you’ve got the time, let it simmer a little longer. The longer it simmers, the more the flavors meld together. Trust me, it’s worth it!
Vegetable Beef Soup Variations
Okay, so you’ve nailed the basic vegetable beef soup. Awesome! Now, wanna get a little crazy? Here’s where you can really make it your own! Feel free to swap out veggies – shredded cabbage or zucchini are great additions. I sometimes throw in a can of drained and rinsed kidney beans for extra heartiness. As for herbs and spices, a pinch of red pepper flakes adds a nice kick, or try smoked paprika for a smoky flavor. Honestly, the possibilities are endless! Just have fun and experiment! It’s your soup, make it how *you* like it!
Serving Suggestions for Vegetable Beef Soup
Alright, so you’ve got this amazing pot of vegetable beef soup…what do you serve with it? My go-to is always a big hunk of crusty bread for dipping – sourdough is my fave! A simple side salad with a vinaigrette is also a great way to add some freshness. Or, for a super cozy meal, try grilled cheese sandwiches! Seriously, dipping grilled cheese into vegetable beef soup? Total comfort food heaven!
Storing & Reheating Your Vegetable Beef Soup
Got leftovers? Lucky you! This vegetable beef soup is even better the next day. Just let it cool down a bit, then pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. When you’re ready to reheat, you can microwave it (stirring occasionally!) or heat it up on the stovetop over medium heat. Just make sure it’s heated all the way through. Easy peasy!
Frequently Asked Questions About Vegetable Beef Soup
Got questions about this vegetable beef soup? I got you! Here are some of the most common things people ask me:
Can I freeze this soup? Absolutely! It freezes like a dream. Just let it cool completely, then pour it into freezer-safe containers or bags. It’ll last for up to 3 months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge and reheat as usual. So easy!
Can I use ground beef instead of stew meat? You sure can! Just brown the ground beef before adding the veggies. It won’t be *quite* as tender as the stew meat, but it’ll still be delicious. I recommend using lean ground beef so it’s not too greasy.
How long does it last in the fridge? This vegetable beef soup will keep for about 3-4 days in the fridge, as long as it’s stored in an airtight container. Honestly, it rarely lasts that long at my house – we gobble it up too fast!
Can I add other vegetables? Of course! That’s the beauty of this recipe – it’s totally customizable. Feel free to throw in whatever veggies you have on hand. Cabbage, zucchini, or even spinach would be great additions. Just add them towards the end of the cooking time so they don’t get too mushy.
Estimated Nutritional Information for Vegetable Beef Soup
Okay, so you’re probably wondering about the nutrition, right? Here’s a rough estimate for one serving of this vegetable beef soup (but keep in mind, it can vary!): About 350 calories, 15g of fat, 25g of protein, and 30g of carbs. Not bad, huh? It’s packed with good stuff!
Enjoy Your Hearty Vegetable Beef Soup!
Alright, that’s it! I hope you love this vegetable beef soup as much as my family does. Seriously, let me know what you think! Leave a comment below, rate the recipe, or share a pic on social media. Happy cooking!
Print
Disgustingly Good Vegetable Beef Soup in Under 1 Hour
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Hearty and comforting vegetable beef soup recipe.
Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion
- 1 1/4 cups peeled and chopped carrots
- 1 cup chopped celery
- 1 1/2 Tbsp minced garlic
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped
- 1 1/2 cups chopped green beans
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
- Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
- Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
- Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
- Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
- Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
- Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
Notes
- Look for a fatty marbled batch of stew meat, it will be more tender. Dice any larger chunks bite size as needed.
- 1 Tbsp dried Italian seasoning can be used in place of basil, oregano and thyme.
- Fresh corn or peas can be used here as well, just add when adding green beans.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
