Beef Vegetable Soup

Picture a pot simmering gently on the stove, releasing a warm, savory aroma that fills your kitchen.

There’s something about beef vegetable soup that wraps you in a cozy embrace, making it a beloved comfort classic.

This easy-to-make soup transforms simple ingredients into a hearty, nourishing meal as they meld together over time.

Let’s bring this delicious dish to life and enjoy its comforting warmth.

Kitchen Tools Required

• 1 large pot
• 1 knife
• 1 cutting board
• 1 ladle
• 1 peeler
• Measuring cups and spoons

Ingredients

• 1 pound beef stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 stalks celery, sliced
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf

Cook & Prep Time

To efficiently manage your time while preparing and cooking Beef Vegetable Soup, follow this timeline:

1. Preparation (20 minutes)
   • 0:00 – 5:00: Gather all equipment and ingredients. Set up your workspace.
   • 5:00 – 10:00: Chop the onion and mince the garlic.
   • 10:00 – 15:00: Peel and slice the carrots, and peel and dice the potatoes.
   • 15:00 – 20:00: Slice the celery and chop the green beans. Cube the beef stew meat if not pre-cubed.
2. Cooking (1 hour)
   • 20:00 – 25:00: Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides.
   • 25:00 – 28:00: Remove the beef and set aside. Add onion and garlic to the pot and sauté until the onion is translucent.
   • 28:00 – 30:00: Return beef to the pot, pour in beef broth and water, and stir to combine.
   • 30:00 – 35:00: Add carrots, potatoes, celery, green beans, and diced tomatoes. Stir in salt, black pepper, thyme, and basil. Add the bay leaf.
   • 35:00 – 40:00: Bring the soup to a boil.
   • 40:00 – 100:00: Reduce heat to low, cover, and let it simmer for 1 hour.
3. Resting & Serving (10 minutes)
   • 100:00 – 101:00: Remove bay leaf.
   • 101:00 – 105:00: Let the soup rest for 10 minutes before serving.
4. Additional Time
   • Allocate an extra 5-10 minutes for reading through the recipe before starting to guarantee you understand each step and have everything needed.

This timeline helps guarantee you complete the soup efficiently while allowing time for resting and serving.

Adjust the timeline if you plan to add enhancements like browning the beef in batches or adding red wine.

Recipe Instructions

Heat olive oil in a large pot over medium-high heat.

Add beef stew meat and brown on all sides.

Remove beef and set aside.

In the same pot, add onion and garlic, sauté until onion is translucent.

Return beef to the pot.

Pour in beef broth and water, stirring to combine.

Add carrots, potatoes, celery, green beans, and diced tomatoes.

Stir in salt, black pepper, thyme, and basil.

Add bay leaf and bring to a boil.

Reduce heat to low, cover, and simmer for 1 hour.

Remove bay leaf before serving.

Let soup rest for 10 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a slice of crusty bread or a warm baguette to soak up the delicious broth.
• Side Salad: Pair with a simple green salad dressed with a light vinaigrette for a rejuvenating contrast.
• Grated Parmesan Cheese: Sprinkle some Parmesan cheese on top for added richness and flavor.
• Herb Garnish: Add a sprinkle of fresh parsley or chives for a pop of color and freshness.
• Red Wine: Complement the meal with a glass of red wine to enhance the soup’s deep flavors.

Storage

To store beef vegetable soup, cool it to room temperature.

Then, refrigerate in airtight containers for up to 3-4 days.

For longer storage, freeze in portion-sized containers for up to 3 months.

Freezing

To freeze beef vegetable soup, allow it to cool completely.

Divide into airtight containers, leaving space for expansion.

Label with the date and freeze.

Thaw in the refrigerator before reheating.

Reheating

To reheat beef vegetable soup, gently warm it on the stove over medium heat.

Stir occasionally. Avoid boiling to prevent overcooking the vegetables.

Maintain a consistent, delicious flavor.

Final Thoughts

This Beef Vegetable Soup is a hearty and comforting dish that’s perfect for any occasion.

The combination of tender beef, fresh vegetables, and flavorful herbs creates a deliciously satisfying meal.

Feel free to adjust the vegetables to your liking or based on seasonal availability.

For an extra depth of flavor, consider adding a splash of red wine while sautéing the onions.

Don’t forget to remove the bay leaf before serving.

Letting the soup rest for a few minutes enhances the taste, making it even more enjoyable.

Serve it with crusty bread or a side salad for a complete meal. Enjoy your homemade soup with family and friends!

Frequently Asked Questions

Can I Use Chicken Broth Instead of Beef Broth?

You can substitute chicken broth for beef broth, but expect a lighter flavor profile. Maintain 4 cups of broth. Guarantee thorough seasoning adjustment. Consider adding Worcestershire sauce for depth, keeping the original richness more closely aligned.

What Cut of Beef Is Best for Stew Meat?

For stew meat, choose chuck roast. It’s marbled, ensuring tenderness when slow-cooked. Cut into 1-inch cubes for even cooking. Consider trimming excess fat. Browning in batches enhances flavor, as does seasoning with salt and pepper before cooking.

Is It Possible to Make This Soup in a Slow Cooker?

Yes, you can make this soup in a slow cooker. Brown the beef first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for ideal results.

How Can I Make This Soup Vegetarian?

Replace beef with 1 pound of hearty mushrooms, like portobello, for a rich texture. Use vegetable broth instead of beef broth. Keep oil, vegetables, and spices the same, ensuring a flavorful, satisfying vegetarian version.

What Are Some Good Side Dishes to Serve With This Soup?

Pair your soup with crusty bread, slice it into 1-inch pieces for ideal dipping. Serve a mixed greens salad, tossing 3 cups with 2 tablespoons vinaigrette. For a hearty side, roast 2 cups seasoned root vegetables.