Hearty Vegetable Beef Soup

This hearty vegetable beef soup is a meal that solves dinner dilemmas on chilly nights filling your home with a savory aroma that promises comfort in every bowl The slow simmered flavors come together in one pot and every bite is packed with chunky vegetables and tender beef I grew up eating variations of this soup and now it is the first thing I crave when the weather turns cool

Whenever my family comes in after raking leaves or sledding this soup hits the table and warms everyone from the inside out The leftovers are even better the next day because the flavors have extra time to meld

Ingredients

• Beef stew meat: Look for well marbled pieces with a deep red hue Choose from chuck or round roast cut into cubes for melt in your mouth texture
• Olive oil: Use a robust extra virgin olive oil for the best flavor This helps brown the beef and builds richness
• Salt and freshly ground pepper: Season generously for layered taste Freshly cracked pepper adds more aroma
• Yellow onion: Grab firm onions with golden skins for sweet mellow base notes
• Carrots: Choose bright orange carrots with smooth skins for sweetness and color
• Celery: Look for crisp stalks with leafy tops for the freshest bite and herbal undertones
• Garlic: Use plump cloves for punchy flavor Avoid dry or sprouting cloves your soup will sing
• Low sodium broth: Beef gives more depth but chicken works if that is what you have Look for good clarity and minimal additives
• Diced tomatoes: Pick quality canned tomatoes with no added sugar or preservatives Their tartness lifts your soup
• Dried basil oregano thyme: Look for dried greenish herbs with vibrant scents These classic Italian seasonings never fail
• Red or yellow potatoes: Go for firm potatoes with no green spots or sprouts These become creamy but hold shape
• Green beans: Fresh is best for snap and color but frozen works in a pinch Trim the ends for the best texture
• Frozen corn and peas: These add gentle sweetness and cheerful color Buy brands with bright kernels and avoid ice clumps
• Fresh parsley: A handful of tender leaves adds grassy flavor and a pretty finish Use flat leaf for the fullest taste

Instructions

Brown the Beef:

Pat stew meat dry with paper towels to help it sear Season with salt and pepper Heat olive oil over medium high in a large pot Add half the beef and do not overcrowd Let it brown undisturbed for two minutes then use tongs to flip When both sides have a deep crust remove to a bowl and repeat with remaining beef The goal is to build deep flavor on the meat and the pot bottom

Sauté the Vegetables:

Lower heat slightly Add more olive oil if needed Pour in chopped onions carrots and celery Stir often until onions look translucent and the vegetables start to soften This stage coaxes out sweetness and forms your soup’s foundation Add garlic and stir for just a minute enough for its fragrance to bloom but not burn

Simmer the Soup:

Pour in broth and tomatoes with their juice Scrape up any browned bits stuck to the pot These bring robust flavor Return browned beef and any juices to the pot Sprinkle in basil oregano thyme extra salt and pepper Bring everything just to a boil then lower the heat to a gentler simmer Cover and let it bubble quietly for thirty minutes This allows the beef to gently tenderize

Add the Potatoes:

Stir in potato cubes making sure they are evenly distributed Cover the pot again and simmer for twenty minutes The potatoes should soften but not fall apart

Finish the Vegetables:

Add chopped green beans Make sure everything stays submerged in broth Simmer uncovered for about fifteen minutes until the beans and potatoes are beautifully tender

Add the Sweet Veggies:

Pour in frozen corn and peas Give a quick stir Simmer just five more minutes These vegetables are fragile so you want them to keep their pop and color

Garnish and Serve:

Take off the heat and fold in chopped parsley for brightness Taste and adjust seasoning Ladle into bowls and serve while piping hot

My favorite ingredient is fresh parsley The way it sprinkles green confetti over the steaming soup always reminds me of my grandmother who never served soup without a bundle of herbs on top She believed it brought luck and liveliness to every meal and now I keep up the tradition

Storage Tips

Let the soup cool completely before storing Transfer to airtight containers and refrigerate for up to four days I often freeze leftovers in single serve portions for a quick homemade meal on busy nights Soup thickens in the fridge so add a splash of broth when reheating for the original consistency

Ingredient Substitutions

If beef stew meat is unavailable try using ground beef or leftover roast For a vegetarian version swap beef for hearty mushrooms and use vegetable broth You can substitute parsnips or turnips for carrots or potatoes and use whatever beans or peas you have Fresh or canned work great

Serving Suggestions

Pair this soup with a slice of crusty bread and an herby butter or a simple green salad For a heartier spread fill the table with pickles and cheese so everyone can build their own mini ploughman’s platter My kids always request extra peas on top for a sweet surprise

Cultural and Historical Context

Vegetable beef soup is a staple in homes around the world Its roots run deep as a way to stretch meat and use garden abundance Many families have their own spin on the classic but every version aims to maximize flavor comfort and nutrition I love knowing this pot links me to generations before me and families everywhere

Seasonal Adaptations

Use sweet potatoes or squash for a fall twist Try diced zucchini or summer beans in warmer months Stir in leftover roast turkey right after holidays for a new tradition

Success Stories

Friends have carried this recipe into their own homes One told me she made it for her new neighbors and now they swap soup jars all winter Another serves it at ski trips for a crowd pleasing meal Even picky eaters scoop out every last vegetable

Freezer Meal Conversion

Cool soup quickly and ladle into freezer safe containers label with the date Freeze for up to three months Thaw overnight in the fridge and reheat on the stove stirring in extra broth as needed The potatoes retain their texture best if undercooked before freezing

This soup is even better the next day The aroma will have everyone eager for a hearty bowl

Recipe FAQs

→ How do you ensure the beef is tender?

Sear the beef first, then let it simmer gently in broth until it becomes fork-tender.

→ Can you use chicken broth instead of beef broth?

Yes, either low-sodium beef or chicken broth enhances flavor and works well in this soup.

→ What vegetables can be substituted?

You may swap in squash, parsnips, or other favorite seasonal vegetables as desired.

→ How do you store leftovers?

Cool the soup completely, store in airtight containers, and refrigerate up to 4 days or freeze for 3 months.

→ When should fresh herbs be added?

Add parsley right before serving for the brightest, freshest flavor.

→ Is it suitable for meal prep?

Yes, this soup can be made ahead and reheated throughout the week for easy meals.