Of course! A hearty, homemade Vegetable Beef Soup is the ultimate comfort food. It’s flavorful, nutritious, and perfect for a cozy meal. This recipe uses a combination of stew meat for richness and a quick broth-building technique for deep flavor without spending all day at the stove.
Hearty Homestyle Vegetable Beef Soup
This recipe builds layers of flavor by browning the beef and sautéing the vegetables before simmering. The result is a rich, robust soup that tastes like it cooked all day.
Yield: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Ingredients:
For the Beef & Broth:
· 1.5 lbs beef stew meat, cut into 1-inch chunks
· 2 tablespoons olive oil or vegetable oil
· Salt and black pepper, to taste
· 1 tablespoon tomato paste
· 8 cups (64 oz) low-sodium beef broth (plus more if needed)
· 1 bay leaf
For the Aromatics & Vegetables:
· 2 tablespoons olive oil
· 1 large yellow onion, diced
· 3 cloves garlic, minced
· 3 celery stalks, diced
· 3 large carrots, peeled and diced
· 1 teaspoon dried thyme
· 1 teaspoon dried oregano
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 medium potatoes (Yukon Gold or Russet), peeled and diced into ½-inch cubes
· 1 cup frozen green beans
· 1 cup frozen corn
· 1 cup frozen peas
· 2 tablespoons fresh parsley, chopped (for garnish)
Optional Flavor Boosters:
· 1 tablespoon Worcestershire sauce
· A dash of red wine vinegar or lemon juice at the end to brighten flavors
Instructions:
- Brown the Beef
· Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
· In a large Dutch oven or heavy-bottomed pot, heat the 2 tablespoons of oil over medium-high heat. Add the beef in a single layer (work in batches to avoid overcrowding) and sear until browned on all sides, about 5-7 minutes total. Remove the beef with a slotted spoon and set aside.
- Sauté the Aromatics
· Reduce the heat to medium. Add the remaining 2 tablespoons of oil to the same pot.
· Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes.
· Add the minced garlic, dried thyme, and oregano. Cook for another minute until fragrant.
· Push the vegetables to the side and add the tomato paste to the center of the pot. Cook for 1 minute, stirring, to caramelize it slightly.
- Build the Soup
· Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and add the bay leaf and the entire can of diced tomatoes.
· Bring the soup to a boil, then immediately reduce the heat to low. Cover and let it simmer gently for 45 minutes to 1 hour, or until the beef is very tender.
- Add the Remaining Vegetables
· After the initial simmer, add the diced potatoes. Cover and continue to simmer for another 15-20 minutes, or until the potatoes are almost tender.
· Stir in the frozen green beans and corn. Simmer for another 5-10 minutes, uncovered, until all the vegetables are soft.
· Finally, stir in the frozen peas and cook for just 2-3 more minutes until they are heated through. Peas will lose their vibrant color if overcooked.
- Final Seasoning and Serve
· Remove the bay leaf. Taste the soup and adjust seasoning with more salt and pepper as needed. For an extra depth of flavor, stir in a tablespoon of Worcestershire sauce.
· Pro Tip: Right before serving, stir in a dash of red wine vinegar or a squeeze of lemon juice. This brightens the entire soup and makes the flavors pop.
· Ladle into bowls and garnish with fresh chopped parsley. Serve with crusty bread or saltine crackers.
Chef’s Tips & Variations:
· Short on Time? Use pre-cut stew meat from the store. To speed up the cooking process, you can use an Instant Pot. Use the Sauté function for browning, then pressure cook on High for 15 minutes with a quick release. Add the potatoes and pressure cook for another 5 minutes, then quick release and add the frozen veggies on the Sauté function until warm.
· Slow Cooker Method: After browning the beef and sautéing the aromatics in a skillet, transfer everything to a slow cooker. Add the broth, tomatoes, bay leaf, and only the carrots and celery. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. Add the potatoes and tougher frozen veggies (green beans, corn) for the last hour of cooking. Add the peas in the last 15 minutes.
· Customize the Veggies: Use what you have! Diced zucchini, chopped spinach, or canned kidney beans are great additions. Add softer veggies (like spinach or zucchini) in the last 5-10 minutes of cooking.
· Thicker Soup: If you prefer a thicker, stew-like consistency, make a slurry by mixing 2 tablespoons of cornstarch with ¼ cup of cold water. Stir this into the simmering soup during the last few minutes of cooking until it thickens.
· Leftovers: This soup tastes even better the next day as the flavors continue to meld. It freezes beautifully for up to 3 months.
Enjoy your delicious and comforting bowl of homemade soup