There’s something incredibly comforting about a steaming bowl of vegetable beef soup, especially when the chill of the season is in the air. This dish isn’t just a meal; it’s a nostalgic reminder of home, warmth, and family gatherings. As a child, I remember my grandmother’s kitchen being filled with the aromatic symphony of simmering beef and fresh vegetables. The rich, savory scent would greet us as we walked through the door, signaling that a hearty, satisfying meal was on the way. Each spoonful was not only delicious but also a cozy embrace on a cold day.
This recipe for Vegetable Beef Soup is a tribute to those cherished moments. It’s a robust, flavorful soup packed with tender beef, a variety of vegetables, and a blend of herbs that create a depth of flavor that’s both satisfying and nourishing. The process of making this soup is straightforward but allows for the rich flavors to meld together beautifully, creating a dish that’s perfect for feeding a crowd or enjoying as leftovers throughout the week. Let’s dive into the details of making this comforting classic.
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 (1 large)
1 1/4 cups peeled and chopped carrots (3 medium)
1 cup chopped celery (3 medium)
1 1/2 Tbsp minced garlic (4 cloves)
8 cups low-sodium beef broth 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 (5 oz.) chopped green beans (trim ends first)
1 1/2 cups frozen corn
1 cup frozen peas
1/3 cup chopped fresh parsley
Instructions
Preparing the Beef
Heat the Olive Oil:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. The oil helps to sear the beef, creating a flavorful base for your soup.
Brown the Beef:
Pat the beef stew meat dry with paper towels to remove excess moisture. This helps in achieving a good sear. Season the meat with salt and freshly ground black pepper.
Add half of the beef to the pot. Brown the meat for about 4 minutes, turning it halfway through to ensure even browning. This step enhances the flavor of the meat, adding a rich, deep taste to your soup.
Transfer the browned beef to a plate and set aside. Repeat the process with the remaining beef, adding another 1/2 tablespoon of oil to the pot if needed.
Sautéing the Vegetables
Sauté the Aromatics:
With the pot now empty, add another tablespoon of olive oil. Once the oil is hot, add the chopped onions, carrots, and celery. Sauté the vegetables for about 3 minutes, stirring occasionally until they start to soften.
Add the minced garlic to the pot and sauté for an additional minute, or until the garlic becomes fragrant. Garlic adds a wonderful depth of flavor to the soup.
Making the Soup Base
Combine Ingredients:
Pour in the beef broth (or chicken broth if preferred) and diced tomatoes. Stir well to combine, ensuring that any browned bits from the bottom of the pot are scraped up and incorporated into the liquid.
Return the browned beef to the pot. Add the dried basil, oregano, and thyme, along with additional salt and pepper to taste. These herbs bring a robust flavor that complements the beef and vegetables beautifully.
Simmer:
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, stirring once or twice during this time. The beef should become tender and the flavors will meld together.
Adding Potatoes and Green Beans
Add Potatoes:
After 30 minutes, add the chopped potatoes to the pot. Continue to simmer, covered, for another 20 minutes. If you prefer your green beans very soft, you can add them at this stage as well.
Incorporate Green Beans:
Stir in the chopped green beans and continue to simmer for an additional 15 minutes, or until all the vegetables and beef are tender. The green beans should be cooked through but still retain a bit of their crispness.
Final Touches
Add Corn and Peas:
Stir in the frozen corn and peas. Simmer the soup until the corn and peas are heated through, about 5 minutes. This step adds a touch of sweetness and additional texture to the soup.
Add Fresh Parsley:
Stir in the chopped fresh parsley. This adds a fresh, bright flavor to the soup and enhances the overall presentation.
Serving
Serve Warm:
Ladle the soup into bowls and serve hot. This soup pairs wonderfully with crusty bread or a simple salad for a complete meal. Enjoy the comforting flavors and hearty texture that make this dish a family favorite.
Variations and Substitutions
Vegetable Options: Feel free to customize the soup with your favorite vegetables. Bell peppers, parsnips, or even sweet potatoes can be great additions or substitutions.
Spice It Up: If you like a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the soup.
Gluten-Free: Ensure the broth you use is gluten-free if you need to accommodate a gluten-free diet. Most store-bought broths are available in gluten-free versions.
Protein Alternatives: For a different protein, you can use chicken or turkey instead of beef. Adjust the cooking time as needed to ensure the meat is fully cooked.
Vegetarian Version: To make a vegetarian version, omit the beef and use vegetable broth instead of chicken or beef broth. You can add extra beans or tofu for protein.
Conclusion
Vegetable Beef Soup is the epitome of comfort food—rich, flavorful, and satisfying. It’s a dish that brings warmth to your kitchen and a sense of home with every spoonful. The combination of tender beef, hearty vegetables, and a savory broth creates a meal that is both nutritious and deeply comforting. The versatility of this recipe allows you to tailor it to your preferences, making it a perfect addition to any meal rotation. Whether you’re serving it for a family dinner or bringing it to a potluck, this soup is sure to be a hit. Enjoy the process of making it and the joy it brings to your table!
