This hearty Vegetable Beef Soup is packed with tender beef and a rainbow of veggies like carrots, peas, and potatoes. It’s like a warm hug in a bowl!
Honestly, there’s nothing better than a big bowl of this soup on a chilly day. I love to serve it with some crusty bread to soak up all that delicious broth. Yum!
Key Ingredients & Substitutions
Beef Stew Meat: This cuts of beef add rich flavor. If you want a leaner option, consider using sirloin or chuck roast, cutting them into cubes. I often choose grass-fed beef for its taste and quality.
Vegetables: Onions, carrots, celery, and potatoes are classic choices. Feel free to swap in your favorites like sweet potatoes or parsnips for a different flavor twist. Frozen veggies can work in a pinch!
Broth: I recommend using low-sodium beef broth for better control over saltiness. If you’re in a pinch, vegetable broth works well too for a lighter taste.
Pasta: Small pasta shapes like elbow macaroni or shells are great, but you can also use rice or quinoa for a gluten-free option. Just adjust cooking times accordingly.
How Do I Ensure the Beef is Perfectly Tender?
Tender beef makes all the difference in your soup’s texture. To get there, browning the beef before adding other ingredients is key. Here’s how to do it right:
- Heat the oil until hot but not smoking. This helps to caramelize the meat’s outer layer.
- Don’t overcrowd the pan—brown the beef in batches if necessary to ensure even cooking.
- After browning, let the beef rest for a few minutes. It’ll keep more moisture and flavor when added back to the soup.
Following these tips helps you achieve the tender, juicy beef that complements the veggies beautifully!
How to Make Delicious Vegetable Beef Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1/2 cup small pasta (e.g., elbow macaroni or small shells)
- 1 tbsp chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This tasty soup takes about 15 minutes to prepare and around 1 to 1.5 hours to cook, making a total of about 1 hour and 15 minutes to 2 hours. The simmering time really helps the flavors meld together and the beef get tender.
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil in a large pot over medium-high heat. Once the oil is hot, add the beef cubes in a single layer. Brown the meat on all sides until it’s nice and seared. This should take about 5-7 minutes. Once done, remove the beef from the pot and set it aside.
2. Sautéing the Aromatics:
In the same pot, add the diced onion and minced garlic. Sauté them for about 3-4 minutes until they are tender and fragrant. This step builds a flavorful base for your soup!
3. Adding the Vegetables:
Now, return the browned beef to the pot. Add the sliced carrots, chopped celery, diced potatoes, green beans, corn, and the can of diced tomatoes (including their juice). Stir everything together to mix well.
4. Pouring in the Broth:
Next, pour the beef broth into the pot, then stir in the dried basil, oregano, salt, and black pepper. This will create a delicious broth that everything cooks in.
5. Simmering the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours. This simmering allows the beef to become tender and the flavors to develop beautifully.
6. Cooking the Pasta:
About 15 minutes before you’re ready to serve, stir in the small pasta. Continue to simmer until the pasta is cooked al dente. Keep an eye on it, as cooking times may vary.
7. Final Adjustments:
Before serving, taste the soup and adjust the seasoning if needed. Sometimes a little extra salt or pepper makes all the difference!
8. Serve and Enjoy:
Serve the hot soup in bowls, garnishing with a sprinkle of fresh parsley if desired. Enjoy it alongside some crusty bread for a comforting meal!
This Vegetable Beef Soup is not just hearty and nourishing but also a lovely way to enjoy a variety of vegetables in one pot. Perfect for sharing with family and friends!
Can I Use a Different Type of Meat?
Absolutely! You can substitute the beef stew meat with chicken thighs or even turkey for a lighter version. Just adjust the cooking time, as white meat typically cooks faster.
How Do I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, warm on the stove or in the microwave, adding a splash of broth if needed for moisture.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What Vegetables Can I Add or Substitute?
Feel free to get creative! You can add spinach, zucchini, or bell peppers for extra flavor. Just remember that softer vegetables like zucchini should be added closer to the end of cooking to avoid becoming mushy.
