Vegetable Beef Soup

This is a satisfying vegetable soup that is very easy and delicious to serve at any time of the year. Serve it with saltine crackers and chunks of strong cheese.

Very good! My husband, who is afraid of vegetables, ate this dish up quickly! It’s very filling and has wonderful flavors! He says he will even eat the soup on a second night. He doesn’t normally like leftovers. We will definitely be making this fall soup again!

It was more of a stew than a soup, so I added some beef broth to the water. I made it for a family of 12 but didn’t have any leftovers…too many people really liked it. It needs more seasoning, so I used Mrs. Dash instead of salt.

I remember my mom making this same soup when I was a kid and I loved it. Although all of her vegetables were canned from the garden, this recipe is delicious!

Beef Options:

I used ground beef in my beef vegetable soup because it was the cheapest and easiest to use. If you use a fattier ground beef, you have the option of draining the fat after browning, or leaving it in for more flavor and richness.

If you have room in your budget and prefer to have chunks of beef in your soup, choose a chuck roast or a backyard roast, cut into one-inch pieces. Simply brown the beef in the pot before adding the rest of the ingredients. It doesn’t need to be cooked through during the browning stage, as it will do so while the soup simmers.

How to convert ground beef?

This recipe is so versatile. You can even use ground beef instead of stew meat. If you go this route, you won’t need to simmer as long, so skip the first 30 minutes of simmering and go straight to adding the potatoes.

You can also cut up a chuck roast if that’s what’s on sale instead of using beef stew.

What can I add to vegetable soup to make it taste better?

This is my favorite part of any recipe. What can you add to vegetable beef soup to make it unique? Try adding some of these ingredients:

  • Barley
  • Chopped cabbage
  • Celery
  • Parsnips
  • Crushed red pepper
  • Fresh or dried herbs such as basil, thyme, oregano or marjoram.
  • Dried herb blends such as Italian seasoning or herbs de Provence.
  • Red pepper flakes will add a spicy kick.
  • Paprika or a curry powder.
  • Add a parmesan rind and simmer.
The easiest way to thicken your homemade vegetable beef soup is to use some sort of flour. Use about 1-2 tablespoons of any flour you have handy, white or wheat. Mix or dissolve in about 1/2 cup of cold water and pour it into the soup. This will allow the soup to thicken as it bowls for another 5-10 minutes

How do I spice up bland vegetable soup?

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Notes:

  • Beef: Use any stewing or braising beef, usually sold pre-cut into small pieces, ideal for this recipe. If not, get a slow-cooked cut such as boneless chuck or short rib, then cut the beef into pieces. For best results, look for beef with good marbling of the fat!
  • Red wine: any dry, full-bodied red wine. Cab Sauv and Merlots are ideal.
  • Guinness Beer and Stout are dark beers, labeled as such on the cans. You can find them in most liquor stores. Use a little, drink a little – or put the whole can in a slow cooker for longer with the lid off!
  • Storage: Like the stew, it’s even better the next day! Keeps for 4-5 days in the refrigerator. Also freezes well.

Nutrition:

  • Serving: 1.5cups
  • Calories: 363kcal
  • Carbohydrates: 27g
  • Protein: 19g
  • Fat: 21g
  • Sodium: 939mg
  • Fiber: 5g

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

How To Make it

Heat 1 Tbsp olive oil in a large pot over medium-high heat.
Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

SAVE IT FOR LATER IN PINTEREST

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