Why Make This Recipe
Vegetable Beef Soup is a warming dish that is perfect for any time of the year. It combines tender beef with a colorful mix of vegetables, making it both hearty and nutritious. This soup is not only comforting but also easy to make. You can customize it with whatever vegetables you have on hand, making it a versatile meal option for the whole family.
How to Make Vegetable Beef Soup
Ingredients
- 1 pound beef (chuck or stew meat), cut into chunks
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 2 cups green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Directions
- In a large pot, heat olive oil over medium heat. Add the beef chunks and brown on all sides.
- Add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
- Stir in the potatoes, green beans, diced tomatoes (with juice), beef broth, thyme, salt, pepper, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Remove the bay leaf before serving. Enjoy your hearty vegetable beef soup!
How to Serve Vegetable Beef Soup
Serve Vegetable Beef Soup hot. This soup pairs well with crusty bread or a side salad for a complete meal. You can also garnish it with fresh herbs like parsley or chives for an added touch.
How to Store Vegetable Beef Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze the soup for longer storage. Just make sure to let it cool completely before placing it in freezer-safe containers. It can last up to 3 months in the freezer.
Tips to Make Vegetable Beef Soup
- Feel free to add other vegetables such as bell peppers, corn, or peas to enhance flavor and nutrition.
- If you want a thicker soup, you can mash some of the potatoes while cooking.
- Adjust the seasoning to your taste. You can add more spices or herbs if desired.
Variation
You can make a spicy version of this soup by adding a teaspoon of red pepper flakes or using spicy sausage instead of beef. For a vegetarian option, simply omit the beef and use vegetable broth with your favorite vegetables and beans.
FAQs
Can I use frozen vegetables in this recipe?
Yes, you can use frozen vegetables. Just add them in the last 20 minutes of cooking since they are already pre-cooked.
How long does it take to cook the soup?
The soup takes about 1.5 to 2 hours to simmer until the beef is tender.
Can I make this soup in a slow cooker?
Yes, you can. Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Vegetable Beef Soup
Ingredients
Main Ingredients
- 1 pound beef (chuck or stew meat), cut into chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, diced
- 2 cups green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 leaf bay leaf
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat. Add the beef chunks and brown on all sides.
- Add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
- Stir in the potatoes, green beans, diced tomatoes (with juice), beef broth, thyme, salt, pepper, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Remove the bay leaf before serving. Enjoy your hearty vegetable beef soup!