Why Make This Recipe
Vegetable Beef Soup is an extraordinary dish that warms the soul and nourishes the body. It is a perfect blend of hearty beef, fresh vegetables, and savory broth that brings together comforting flavors in every bite. This soup is not only delicious but also incredibly filling, making it a great option for lunch or dinner.
Another reason to make this recipe is its versatility. You can use a variety of vegetables according to your preference and what you have on hand. Whether it’s a cold winter night or a casual family gathering, this soup will surely impress everyone at the table.
Equipment Needed for Vegetable Beef Soup
Cooking Vegetable Beef Soup requires specific equipment to ensure that the process is smooth and the result is delightful. Here’s what you’ll need:
- A large Dutch oven or heavy soup pot
- Wooden spoon for stirring
- Measuring cups and spoons
- Cutting board and sharp knife
- Ladle for serving
- Paper towels for drying meat
These tools are essential for creating evenly cooked beef and vegetables while developing rich flavors in the soup. Having the right equipment will make your cooking experience both enjoyable and efficient.
What You Need to Make Vegetable Beef Soup
To create this tasty Vegetable Beef Soup, gather the following ingredients:
- 1 & 1/2 pounds pre-cut lean beef stew meat
- Salt and pepper
- Canola oil
- 2 tablespoons salted butter
- 1/2 medium yellow onion, diced
- 2 ribs celery, chopped
- 1 cup baby carrots, roughly chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 teaspoon Kitchen Bouquet or Gravy Master (optional, but recommended)
- 32 ounces low sodium beef broth
- 1 bay leaf
- 1/2 teaspoon dry thyme (or 1 fresh sprig)
- 4 medium red potatoes, cut into 1-inch cubes
- 1 cup frozen corn
- 1 cup fresh green beans, 1-inch chopped pieces
- Salt and pepper to taste
- 3 tablespoons dry brown gravy mix (optional for a thicker soup)
These ingredients combine to create a fragrant and satisfying soup that will please everyone.
How to Cook Vegetable Beef Soup Step by Step
To prepare Vegetable Beef Soup, start by heating a large Dutch oven or heavy soup pot over medium-high heat. While the pot is heating, pat the pre-cut beef stew meat very dry with a paper towel. This step is crucial as it helps the beef brown better, adding depth to the flavor. Season the meat generously with salt and pepper for taste.
Once the pot is hot, drizzle it with a splash of canola oil to prevent sticking. It’s time to sear the beef. Place about a third of the beef in the pot, making sure to leave at least one inch of space between each piece. If you overcrowd the pan, the meat won’t brown properly, and you’ll miss out on those flavorful bits. Leave the beef undisturbed for about 1 to 2 minutes before flipping it over to brown the other sides. Continue this process with the remaining beef, adding more oil if necessary, until all the meat is browned. Transfer the browned beef to a plate and set it aside.
Next, blot any excess oil out of the pot using paper towels to reduce grease in your soup. Now it’s time to build the base flavor. Reduce the heat to medium and add the salted butter. When the butter is melted, add the diced onion, chopped celery, and roughly chopped baby carrots. Sauté these vegetables for about 3 to 5 minutes, or until the onions become translucent. The aromas in your kitchen will start to become delightful at this point.
After the onions are ready, add in the minced garlic and tomato paste. Stir the mixture and allow it to cook for about 20 seconds, just until the garlic becomes fragrant. This step adds a beautiful flavor to the soup that is hard to resist.
Once the vegetables are aromatic, it’s time to deglaze the pan. Pour in the red wine, using a wooden spoon to scrape up any brown bits that may have stuck to the pot. These bits are packed with flavor and will enhance the overall taste of your soup. Add the browned beef back to the pot along with the optional Kitchen Bouquet, low sodium beef broth, bay leaf, and thyme. Bring the mixture to a gentle bubble.
Once it’s bubbling, cover the pot with a lid and reduce the heat to low. Allow the soup to cook for about 1 and a half hours, or until the beef is tender. Alternatively, if you prefer, you can cover the Dutch oven with a tight-fitting lid and place it in a preheated oven at 350°F, cooking for 1.5 to 2 hours.
After the beef has become fall-apart tender, it’s time to add the remaining ingredients. Toss in the cubed red potatoes and let them cook in the soup for an additional 12 to 15 minutes, until they are fork-tender. Then, add in the frozen corn and chopped green beans. Let these cook for another 3 to 5 minutes, just until the green beans become tender.
Make sure to remove the bay leaf and any fresh thyme sprigs if you used them in the recipe. At this point, taste the soup and adjust the seasoning if needed, adding more salt or pepper as you see fit. If you’d like a thicker soup, you can also dissolve the dry brown gravy mix with a few tablespoons of cold water and stir it into the simmering soup. It will thicken very quickly.
Enjoy your Vegetable Beef Soup hot, served alongside a piece of crusty bread for dunking, if desired.
How to Serve Vegetable Beef Soup
Serving Vegetable Beef Soup is as straightforward as making it. Once your soup is cooked to perfection, ladle generous portions into bowls. Make sure everyone receives a hearty helping of meat and veggies in their servings.
For an added touch, sprinkle some fresh herbs like parsley or chives on top for a pop of color and an extra layer of flavor. You can also serve the soup with some crusty bread on the side for a delightful accompaniment. This adds not only texture but also makes it more filling.
If you’ve made a large batch, consider serving it in a big pot at the table, allowing each family member to help themselves. It’s cozy and inviting, especially during family meals or gatherings.
What to Serve with Vegetable Beef Soup
When enjoying Vegetable Beef Soup, you may want to accompany it with some delightful side dishes that complement the rich flavors. A simple green salad can be a refreshing addition, providing a crunch to balance the hearty soup.
You might also consider serving the soup with some buttery grilled cheese sandwiches or garlic bread. These provide a satisfying contrast in texture and are perfect for dipping into the soup.
For something more comforting, cheesy biscuits or cornbread would work perfectly alongside your Vegetable Beef Soup, making for a wholesome meal. If you want to keep it light, steamed vegetables or a side of roasted Brussels sprouts can also pair beautifully.
How to Store Vegetable Beef Soup
Storing leftover Vegetable Beef Soup is easy and will allow you to enjoy this dish even after the initial meal. Start by letting the soup cool down to room temperature.
Once cooled, transfer the soup into an airtight container. It is important to store it in individual portions so that you can easily grab what you need later. The soup can be kept in the refrigerator for up to three days if properly sealed.
If you want to keep it for a longer period, consider freezing it. Pack the soup in freezer-safe containers, leaving a small amount of space at the top as the soup may expand when frozen. This allows you to enjoy the flavors of Vegetable Beef Soup weeks or even months later. It’s a great time-saver for busy days!
Tips to Make Vegetable Beef Soup
To ensure that your Vegetable Beef Soup turns out perfectly, here are some helpful tips to consider. First, don’t rush the browning process of the beef. Take your time; proper browning adds depth and richness to the final flavor.
Another tip is to cut your vegetables uniformly. This ensures that everything cooks evenly and provides consistent texture.
Feel free to experiment with different vegetables. Zucchini, bell peppers, or even kale can add variety to the soup. The key is to keep the flavors balanced and not overpowering each other.
Additionally, taste as you go! Adjust the seasonings early on and remember that you can always add more, but it’s hard to take it away. Finally, don’t forget to allow your soup to simmer long enough for the flavors to meld perfectly.
Variations
Vegetable Beef Soup is versatile and can easily be adapted to suit your taste preferences. If you’re looking to make it a bit spicier, consider adding some diced jalapeños or crushed red pepper flakes for a kick of heat.
For a healthier version, you can use leaner cuts of beef or swap out part of the beef for more vegetables like spinach or kale. For a twist on flavors, try adding beans for protein or different herbs like rosemary or oregano.
If you wish to make this a one-pot meal, you can also add pasta or rice during the last 10-15 minutes of cooking. This enriches the soup further and makes it even more filling.
Best Time to Make Vegetable Beef Soup
Vegetable Beef Soup is a year-round favorite, but it particularly shines in the fall and winter months when cold weather calls for something warm and comforting. It’s perfect for gatherings during the holiday season or on cozy family nights when everyone is in need of a heartwarming meal.
This soup can also be a great choice during busy weeknights, as it can simmer away while you relax or spend time with your family. Whether preparing it for a weekday dinner or a special occasion, it always delights.
Common Mistakes to Avoid
While making Vegetable Beef Soup can be straightforward, there are a few common mistakes to avoid. A frequent error is not allowing the meat to brown properly, which can lead to a less flavorful base. Take your time during this step.
Another mistake is overcrowding the pot with vegetables. Ensure there’s enough space for them to cook evenly and become tender.
Don’t forget to season at various stages of cooking. It’s best to enhance flavors along the way rather than waiting until the end.
Lastly, avoid cooking the soup on high heat. Slow cooking allows flavors to develop more deeply, leading to a more satisfying dish.
Nutritional Notes
Vegetable Beef Soup is not just delicious; it’s packed with nutrients. The lean beef provides protein and iron, essential for various bodily functions. The array of vegetables contributes fiber, vitamins, and minerals, promoting overall health.
With this recipe, you can easily modify it for dietary preferences, such as using low-sodium broth or adding more vegetables to increase the nutritional content. Balancing heartiness and nutrition makes this soup a fantastic choice for any meal.
FAQs
How long does Vegetable Beef Soup last?
When stored properly in an airtight container, Vegetable Beef Soup will last in the refrigerator for up to three days. If you freeze it, it can last up to three months.
Can I make Vegetable Beef Soup in a slow cooker?
Absolutely! You can prepare the soup in a slow cooker by browning the beef first and then adding all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Is it possible to use other meats or tofu in this recipe?
Certainly! This recipe can be adapted to use chicken, pork, or even tofu for a vegetarian option. Adjust the cooking time based on the meat you choose.
How do I know if the beef is cooked enough?
The beef should be tender and easily fall apart when you try to shred it with a fork. If it feels tough, it likely needs more cooking time.
Conclusion
Vegetable Beef Soup is a comforting, hearty dish perfect for any occasion. Its delicious blend of beef and fresh vegetables makes it not only satisfying but also nourishing. With simple ingredients and straightforward steps, anyone can whip up a pot of this delightful soup.
So, gather your family around the table and enjoy a warm bowl of vegetable beef soup together. It’s a meal that celebrates good food and good company, truly embodying the essence of comfort food. Enjoy every delicious bite!
Vegetable Beef Soup
Ingredients
Method
- Heat a large Dutch oven or soup pot over medium-high heat.
- Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
- Drizzle canola oil into the hot pot and sear about one-third of the beef, leaving space between pieces.
- Brown the beef for about 1-2 minutes without moving it, then flip to brown all sides. Transfer browned beef to a plate and set aside.
- Blot excess oil from the pot and reduce the heat to medium. Add salted butter until melted.
- Add diced onion, chopped celery, and baby carrots. Sauté for about 3-5 minutes until onions are translucent.
- Stir in minced garlic and tomato paste, cooking for 20 seconds until fragrant.
- Deglaze the pan with red wine, scraping any brown bits with a wooden spoon.
- Return the browned beef to the pot with optional Kitchen Bouquet, beef broth, bay leaf, and thyme. Bring to a gentle bubble.
- Cover and reduce heat to low, cooking for about 90 minutes or until the beef is tender.
- Add cubed potatoes and cook for an additional 12-15 minutes until fork-tender.
- Stir in frozen corn and green beans, cooking for another 3-5 minutes until the beans are tender.
- Remove bay leaf and thyme sprigs. Adjust seasoning to taste, and add gravy mix if desired for thickness.
- Serve hot, garnishing with fresh herbs if desired, alongside crusty bread.
