Cozy and Comforting Vegetable Beef Soup Recipe
Sometimes you just need a warm, hearty bowl of soup to make everything feel right again. This Vegetable Beef Soup delivers all the cozy comfort you crave, packed with nutritious veggies and tender beef. Not to mention, it’s super easy to whip up, giving you that homemade taste without much fuss.
I remember chilly winter evenings when my family would gather around the table for a steaming pot of soup. The rich aroma would waft through the house, instantly warming our hearts and filling our tummies. Making this Vegetable Beef Soup is the perfect way to create those wholesome moments in your kitchen too!
Why You’ll Love This Recipe
This delightful soup is not just a meal; it’s a bowl of family memories and laughter. You’re getting tender chunks of beef, vibrant veggies, and robust flavors all simmered together for a comforting experience in every spoonful. Plus, with just a little prep and about an hour of cooking, this recipe serves up to 8 people, making it perfect for gatherings or meal prep for the busy week ahead.
How to Make Your Vegetable Beef Soup
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Cozy and Comforting Vegetable Beef Soup
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A warm and hearty vegetable beef soup packed with nutritious veggies and tender beef, perfect for chilly winter evenings.
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 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 chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- In a large pot over medium-high heat, heat 1 tablespoon of olive oil. Dab the beef with paper towels to dry and season with salt and pepper. Add half of the beef to the pot, browning it for about 4 minutes and turning halfway through. Transfer the browned beef to a plate and repeat the process with the remaining beef, adding another 1/2 tablespoon of oil.
- Pour in another tablespoon of olive oil into the now empty pot, then add the onions, carrots, and celery. Sauté for about 3 minutes, then add the minced garlic and sauté for an additional minute.
- Pour in the broth and diced tomatoes, then add the browned beef along with the basil, oregano, thyme, and a sprinkle of salt and pepper. Bring everything to a boil before reducing the heat to low. Cover and simmer, stirring once or twice, for 30 minutes.
- Add the chopped potatoes and continue to cover and simmer for another 20 minutes. If you prefer softer green beans, feel free to add them in at this time.
- Stir in the green beans and let everything simmer for another 15 minutes or until all the veggies and beef are tender. Finally, add the corn and peas, simmering until heated through for about 5 minutes. Stir in the fresh parsley, and your soup is ready to be served warmly!
Notes
Feel free to substitute with your favorite seasonal vegetables and consider adding tomato paste for a thicker soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg
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 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 chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Directions:
In a large pot over medium-high heat, heat 1 tablespoon of olive oil. Dab the beef with paper towels to dry and season with salt and pepper. Add half of the beef to the pot, browning it for about 4 minutes and turning halfway through. Transfer the browned beef to a plate and repeat the process with the remaining beef, adding another 1/2 tablespoon of oil.
Pour in another tablespoon of olive oil into the now empty pot, then add the onions, carrots, and celery. Sauté for about 3 minutes, then add the minced garlic and sauté for an additional minute.
Pour in the broth and diced tomatoes, then add the browned beef along with the basil, oregano, thyme, and a sprinkle of salt and pepper. Bring everything to a boil before reducing the heat to low. Cover and simmer, stirring once or twice, for 30 minutes.
Add the chopped potatoes and continue to cover and simmer for another 20 minutes. If you prefer softer green beans, feel free to add them in at this time.
Stir in the green beans and let everything simmer for another 15 minutes or until all the veggies and beef are tender. Finally, add the corn and peas, simmering until heated through for about 5 minutes. Stir in the fresh parsley, and your soup is ready to be served warmly!
Serving Suggestions for Vegetable Beef Soup
This soup is fantastic on its own, but if you want to take it up a notch, serve it with some crusty bread for dipping or a light garden salad on the side. It could also pair wonderfully with a sprinkle of grated cheese on top for an added layer of flavor!
Storing Your Vegetable Beef Soup
Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days. It also freezes beautifully! Just portion it into freezer-safe containers, and you can enjoy a comforting bowl anytime you like after your busy days.
Tips to Make the Perfect Vegetable Beef Soup
- Feel free to substitute with your favorite seasonal vegetables to keep it fresh and exciting!
- If you like a thicker soup, consider adding a tablespoon or two of tomato paste when you pour in the broth.
- For that extra boost of flavor, let the soup sit overnight in the fridge; the flavors have a chance to meld beautifully!
Variations on This Hearty Soup
- Swap out the beef for ground turkey or chicken for a lighter version.
- Add in some beans of your choice for protein and extra flavor, like kidney beans or black beans.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, you can easily use frozen vegetables! Just toss them in the pot towards the end of cooking to warm through.
Can I make this soup in a slow cooker?
Absolutely! Brown your beef first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 4 hours.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and check your diced tomatoes for any added ingredients.
With its robust flavors and heartwarming essence, this Vegetable Beef Soup is sure to become a cherished dish in your family meals. Enjoy every cozy spoonful!