Beef Vegetable Soup

The beauty of this soup is in its simplicity. We’ve all been there—trying to mesh together overly complicated ingredients only to end up with a dish that’s more hassle than delight. But my grandmom taught us that sometimes the best meals are those that let the ingredients shine all by themselves. It was never about being the fanciest cook—it was about delivering flavor, nutrition, and warmth all in one pot. And let me tell you, even on the busiest of days, the moments spent letting it all simmer, stirring occasionally as the broth bubbles away, brings a sort of meditative peace.

If you haven’t yet tried making your own beef vegetable soup, trust me, there’s no time like the present. Head down to your local market and scoop up some fresh veggies and stew meat, or, if you’re like me, raid your pantry for any hidden gems you can toss in. The process itself is rather therapeutic—chopping, sautéing, letting everything simmer to perfection. And when it’s ready? Serve it up with some crusty bread, and you’ll have yourself a soul-warming meal that you’ll be asked to make over and over again. So, what are you waiting for? Let’s get cooking!

How to Make Beef Vegetable Soup

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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 (about 1 large)
• 1 1/4 cups peeled and chopped carrots (around 3 medium)
• 1 cup chopped celery (approximately 3 medium)
• 1 1/2 Tbsp minced garlic (about 4 cloves)
• 8 cups low-sodium beef 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 into 3/4-inch cubes
• 1 1/2 cups chopped green beans (trim ends first)
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley

Directions:

1. Heat up 1 tablespoon of olive oil in a big soup pot over medium-high heat.
2. Dry the beef stew meat with paper towels, sprinkle with salt and pepper, and brown half of it in the pot for about 4 minutes, flipping midway through.
3. Remove the browned meat to a plate, add an extra 1/2 tablespoon of olive oil, and repeat with the remaining beef.
4. With all the beef nicely browned, add another tablespoon of oil to the pot. Sauté the onions, carrots, and celery for about 3 minutes before adding the garlic for another minute.
5. Pour in the broth, toss in the diced tomatoes, browned beef, and mix in the basil, oregano, and thyme. Season further with salt and pepper, bring to a boil, reduce heat, and cover. Let it simmer gently for 30 minutes, giving it a stir every now and then.
6. Add the potatoes to the simmering mixture, cover up, and continue cooking for additional 20 minutes. If softer green beans are your preference, toss them in with the potatoes.
7. Next, stir in the green beans, and let everything simmer until veggies and beef are tender – about 15 more minutes.
8. Add in the frozen corn and peas, warming through the soup for about 5 more minutes. Stir in the fresh parsley last and serve while warm.

Customizing Beef Vegetable Soup: Alternative Ingredients

If you don’t have beef stew meat on hand, you could easily substitute it with ground beef or even chicken. For those who prefer a vegetarian approach, replace the beef with mushrooms and use vegetable broth. Additional substitutions include sweet potatoes for a different flavor, or parsnips in place of carrots for a unique twist.

Storing Solutions for Your Beef Vegetable Soup

Should you find yourself with leftovers, this beef vegetable soup does well in the refrigerator for about 3 to 4 days. To extend its life, freeze individual portions in airtight containers for up to 3 months. Be sure to let the soup cool completely before sealing it up to avoid ice crystals forming inside.

Perfect Pairings for Beef Vegetable Soup

To round out your meal, serve this soup with a side of warm, crusty bread—like a baguette or sourdough. Feel free to sprinkle some parmesan cheese over the top for added richness. Another delightful pairing could be a simple green salad with a zesty vinaigrette to add a touch of freshness.

Cooking Hacks to Elevate Your Vegetable Soup

For better depth of flavor, consider browning the beef in batches rather than all at once. This ensures good caramelization. If you’re feeling adventurous, a splash of red wine or Worcestershire sauce can enhance the soup’s richness. And remember, simmer gently; you don’t want to toughen the beef’s texture.

How to Make Beef Vegetable Soup Fit Any Time of Year

Adjust this versatile soup to suit the season with ease. In spring, consider adding peas and asparagus. Opt for zucchini and summer squash during the warm months, whereas fall beckons for root vegetables like parsnips or sweet potatoes. Winter doesn’t need much alteration, as this recipe is perfectly cozy as is!

FAQs:

How do I ensure the beef gets tender in the soup?

For tender beef, make sure to simmer the soup, not boil it. High heat can toughen the meat, so keep the temperature low, allowing the beef to cook gently over a longer period. Additionally, starting with quality beef stew meat helps achieve a tender texture.

Can I use fresh herbs instead of dried ones?

Yes, fresh herbs can be a wonderful addition to the soup, adding brightness and flavor. However, use them toward the end of the cooking process to preserve their fresh taste. Generally, you’ll need about three times the amount of fresh herbs compared to dried ones.

What type of beef is best for this soup?

Beef stew meat, usually from tougher cuts like chuck or round, works well due to its rich flavor and becomes tender with slow cooking. It’s economical too, making this soup not only delicious but also budget-friendly, which is always a bonus!

Can I make this soup in a slow cooker?

Absolutely! After browning the beef and sautéing the vegetables, transfer them to your slow cooker. Add the rest of the ingredients and cook on low for 7-8 hours or high for 3-4 hours, until the beef is tender and the vegetables are done to your liking.

Are there any add-ins I can use for extra flavor?

You can customize your soup by adding extras like a splash of red wine for depth, a sprinkle of smoked paprika for warmth, or Worcestershire sauce for umami goodness. These additions can elevate the soup and provide a unique spin to the traditional flavors.

What can I do if my soup is too watery?

If your soup turns out thinner than desired, you can use a cornstarch slurry to thicken it. Simply mix a couple of tablespoons of cornstarch with cold water, stir it into the boiling soup, and cook for a few more minutes until it thickens to your liking.