Beef Vegetable Soup

Why You’ll Love This Recipe

• Hearty and Filling: Combines protein-packed beef with fiber-rich vegetables.

• Nutritious and Balanced: A wholesome mix of veggies and lean meat.

• Easy to Make: Simple ingredients and slow simmering for deep flavor.

• Versatile: Adaptable to your favorite vegetables or available produce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound beef stew meat, cut into bite-sized pieces

• 1 tablespoon olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 1 cup green beans, trimmed and cut

• 2 medium potatoes, diced

• 1 can (14.5 oz) diced tomatoes

• 6 cups beef broth

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 2 bay leaves

• Salt and pepper to taste

• Fresh parsley for garnish

Directions

1. Brown Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides. Remove and set aside.

2. Sauté Vegetables: In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.

3. Combine Ingredients: Return beef to the pot. Add green beans, potatoes, diced tomatoes (with juice), beef broth, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.

4. Simmer: Bring soup to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is tender and flavors meld.

5. Adjust Seasoning: Remove bay leaves and adjust salt and pepper as needed.

6. Serve: Ladle into bowls, garnish with fresh parsley, and enjoy warm.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 1.5-2 hours

• Total Time: 1 hour 45 minutes to 2 hours 15 minutes

Variations

• Add More Veggies: Include peas, corn, zucchini, or spinach.

• Make it Spicy: Add red pepper flakes or cayenne.

• Use Slow Cooker: Brown beef and veggies first, then transfer to slow cooker and cook on low for 6-8 hours.

• Gluten-Free: Use gluten-free broth and ensure canned tomatoes have no additives.

Storage/Reheating

• Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days.

• Freezing: Freeze portions in freezer-safe containers for up to 3 months.

• Reheating: Reheat on the stovetop or microwave until hot throughout.

FAQs

Can I use other cuts of beef?

Yes, chuck roast or stew meat work best for tender results.

Can I make this soup vegetarian?

Omit beef and use vegetable broth with extra beans or lentils.

How do I thicken the soup?

Add a slurry of cornstarch and water or mash some potatoes into the broth.

Can I use fresh herbs?

Yes, add fresh herbs near the end of cooking for best flavor.

Is this soup keto-friendly?

With potatoes omitted or replaced by lower-carb veggies, yes.

Can I add pasta or rice?

Yes, add cooked pasta or rice just before serving.

How do I store leftovers?

Cool completely before refrigerating in airtight containers.

Can I make this soup in an Instant Pot?

Yes, use the sauté function for browning and pressure cook for 35-40 minutes.

Can I use frozen vegetables?

Yes, add them towards the end of cooking to prevent overcooking.

What can I serve with this soup?

Crusty bread, rolls, or a fresh salad complement the soup well.

Conclusion

Beef Vegetable Soup is a wholesome, hearty, and flavorful meal perfect for any day. Easy to prepare and full of nutritious ingredients, it warms you up while delivering a satisfying balance of protein and vegetables. Customize it with your favorite produce and enjoy a comforting classic at home.