Of course! A hearty Vegetable Beef Soup is the ultimate comfort food. It’s a complete meal in a bowl, perfect for a chilly day. This recipe is designed to build deep, rich flavor by browning the beef and building layers of taste.
Here is a classic, foolproof recipe for a stovetop version.
Hearty Homemade Vegetable Beef Soup
This recipe uses a tougher cut of beef (like chuck roast) that becomes incredibly tender and flavorful through slow simmering.
Ingredients:
For the Beef & Broth:
· 1.5 lbs (700g) beef chuck roast, trimmed of excess fat and cut into ¾-inch cubes
· 1 tablespoon olive oil
· Salt and freshly ground black pepper
· 8 cups (64 oz) beef broth (low sodium preferred)
· 2 tablespoons tomato paste
· 1 tablespoon Worcestershire sauce
· 1 bay leaf
For the Vegetables:
· 1 tablespoon olive oil
· 1 large onion, diced
· 3 cloves garlic, minced
· 3 celery stalks, diced
· 3 carrots, peeled and diced
· 2 cups potatoes (Yukon Gold or Russet), peeled and cut into ½-inch cubes
· 1 cup frozen or fresh green beans, cut into 1-inch pieces
· 1 can (14.5 oz) diced tomatoes, undrained
· 1 cup frozen corn
· 1 cup frozen peas
Herbs & Seasoning:
· 1 teaspoon dried thyme
· 1 teaspoon dried oregano
· Salt and pepper to taste
· Fresh parsley, chopped (for garnish)
Instructions:
- Brown the Beef:
· Pat the beef cubes dry with a paper towel and season generously with salt and pepper.
· In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
· Add the beef in a single layer (work in batches to avoid steaming) and sear on all sides until deeply browned, about 5-7 minutes per batch. Remove the beef with a slotted spoon and set aside. - Sauté the Aromatics:
· Reduce the heat to medium. Add another tablespoon of olive oil to the same pot.
· Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
· Add the minced garlic and cook for another 1 minute until fragrant. - Build the Broth:
· Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for 1 minute to deepen its flavor.
· Pour in about ½ cup of the beef broth to deglaze the pot, scraping up all the delicious browned bits from the bottom with a wooden spoon.
· Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, Worcestershire sauce, diced tomatoes (with their juice), bay leaf, dried thyme, and oregano.
· Bring to a boil, then immediately reduce the heat to low. Cover and let it simmer gently for 1 to 1.5 hours, or until the beef is very tender. - Add the Remaining Vegetables:
· Once the beef is tender, add the cubed potatoes and green beans. Return the soup to a simmer, cover, and cook for another 15-20 minutes, or until the potatoes are fork-tender. - Final Touches:
· Stir in the frozen corn and peas. Cook for just 5 more minutes until they are heated through.
· Remove and discard the bay leaf. Taste the soup and adjust seasoning with more salt and pepper as needed. - Serve:
· Ladle the hot soup into bowls. Garnish with fresh chopped parsley. Serve with crusty bread or saltine crackers on the side.
Tips for the Best Vegetable Beef Soup:
· The Cut of Beef Matters: Chuck roast is ideal because it has marbling that melts during cooking, making the meat tender and flavoring the broth. Stew meat works, but it can be less tender.
· Don’t Skip Browning: Searing the beef creates a fond (the browned bits on the bottom of the pot). Deglazing with broth is the secret to a rich, complex flavor base. This is the most important step for depth!
· Low and Slow Simmer: A gentle simmer is key. Boiling the soup will make the beef tough and cause the vegetables to break down too much.
· Customize Your Vegetables: Use what you like or have on hand!
· Other great additions: diced zucchini, parsnips, chopped cabbage, or lima beans.
· Add greens: Stir in a couple of handfuls of fresh spinach or kale during the last 5 minutes of cooking.
· Make it Ahead: Soup almost always tastes better the next day! Let it cool completely and store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld beautifully.
· Freezing: This soup freezes very well. Store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Enjoy your delicious, homemade soup