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How to Make Vegetable Beef Soup
Step 1: Brown the Beef
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew cubes and season with a pinch of salt and pepper. Brown the beef on all sides, which should take about 5-7 minutes. This step helps to build flavor and give the soup a rich base. Once browned, remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add a bit more oil if necessary. Add the diced onion and minced garlic, sautéing them for about 3-4 minutes until softened and fragrant. This will release the natural sweetness of the onion and garlic, forming the aromatic base of your soup.
Step 3: Add the Broth and Seasonings
Return the browned beef to the pot. Then, add the carrots, potatoes, green beans, corn, and diced tomatoes. Pour in the beef broth and water, stirring to combine. Add the bay leaf, dried thyme, dried basil, and more salt and pepper to taste. Bring everything to a simmer and cook for about 40-45 minutes, or until the vegetables are tender and the beef is fully cooked through.
Step 4: Add the Peas and Simmer
About 5-10 minutes before serving, add the peas to the soup. This helps them retain their bright color and flavor. If you’re using Worcestershire sauce, stir it in at this point to add a deeper umami flavor to the broth. Let the soup simmer for the remaining time, ensuring all the flavors meld together.
Step 5: Taste and Adjust
Before serving, taste the soup and adjust the seasonings as needed. If you prefer a stronger flavor, you can add more salt, pepper, or even a dash of garlic powder or onion powder. Remove the bay leaf and discard it.
Step 6: Serve
Ladle the vegetable beef soup into bowls and garnish with freshly chopped parsley if desired. Serve it with a slice of warm bread or crackers for a comforting meal.
Tips for the Perfect Vegetable Beef Soup
- Use Chuck Roast: For the best texture and flavor, use chuck roast cut into cubes instead of stew beef, as it becomes tender and juicy after slow cooking.
- Add Extra Veggies: Feel free to add your favorite vegetables like zucchini, parsnips, or bell peppers. This soup is very flexible and allows you to get creative with what’s in season.
- For Extra Richness: For a thicker, more luxurious broth, consider adding a couple of tablespoons of tomato paste or a splash of heavy cream toward the end of cooking.
- Slow Cooker Version: To make this soup in the slow cooker, brown the beef in a skillet first, then add all the ingredients (except peas and Worcestershire sauce) to the slow cooker. Cook on low for 6-8 hours, adding the peas and Worcestershire sauce during the last 30 minutes.
- Freezer-Friendly: This soup freezes beautifully. Allow it to cool completely, then store it in an airtight container for up to 3 months. To reheat, simply thaw and simmer on the stovetop.
Why This Recipe Works
Vegetable beef soup is the ultimate comfort food that’s both nutritious and satisfying. By using affordable ingredients and a simple cooking process, this recipe delivers deep, savory flavors in every spoonful. The beef and vegetables simmer together to create a perfectly balanced, hearty meal that’s sure to please everyone at the table. Whether enjoyed as a cozy weeknight dinner or a meal prepped for the week, this vegetable beef soup will keep you coming back for more.
Final Thoughts
There’s nothing quite like a warm, bowl of vegetable beef soup to nourish your body and soul. Packed with tender beef, fresh vegetables, and a savory broth, it’s the perfect comfort food for cold days or any time you need something filling and satisfying. Easy to make, full of flavor, and easily adaptable, this soup is sure to become a family favorite for years to come. So, gather your ingredients, get your soup simmering, and enjoy this classic dish that’s loved by all!
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