Description
Hearty vegetable beef soup combines robust flavors from tender beef and garden-fresh vegetables in a comforting winter classic. Rich broth and perfectly seasoned ingredients promise a satisfying meal that warms hearts and nourishes souls.
Ingredients
Scale
Meat:
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
Vegetables:
- 3 medium potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen green beans
- 1 cup frozen corn (or peas)
- 1 (14.5 ounces/411 grams) can diced tomatoes
Seasonings and Liquids:
- 4 cups beef broth (low sodium if preferred)
- 2 cups water
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Prepare a robust cooking vessel and heat olive oil over medium-high temperature, creating a sizzling surface for meat preparation.
- Season beef cuts generously with salt and pepper, then carefully place into the hot oil, methodically browning each surface until a rich caramel color develops, approximately 5-7 minutes.
- Transfer browned meat to a separate plate, preserving the flavorful remnants in the cooking pot.
- Introduce chopped onions, carrots, and celery into the same pot, allowing vegetables to soften and release their aromatic essence for 4-5 minutes.
- Incorporate minced garlic, stirring briefly to prevent burning and enhance the overall flavor profile.
- Reintroduce the seared beef to the vegetable mixture, creating a hearty foundation.
- Pour in diced tomatoes, beef broth, water, and herb trio of thyme, parsley, and bay leaf, bringing the liquid to a vigorous boil.
- Reduce heat, cover the pot, and allow the mixture to gently simmer, transforming tough meat fibers into tender morsels over 30 minutes.
- Add potatoes, green beans, and corn kernels, continuing to cook uncovered until vegetables reach desired tenderness and beef becomes exceptionally soft.
- Discard the bay leaf and taste the soup, calibrating salt and pepper to personal preference.
- Ladle the steaming soup into serving bowls, optionally garnishing with fresh parsley and accompanying with crusty bread or crisp crackers.
Notes
- Choose fatty, well-marbled cuts like chuck roast for more tender and flavorful beef that remains juicy during long cooking times.
- Brown meat thoroughly to develop deep, rich caramelized flavors that enhance the overall soup’s taste profile.
- Use low sodium broth to control salt levels, allowing you to season gradually and prevent oversalting the soup.
- Add vegetables in stages based on their cooking times to ensure each ingredient remains perfectly textured without becoming mushy or overcooked.
- Swap beef with plant-based protein like seitan or mushrooms for a vegetarian version that maintains the hearty soup consistency.
- Freeze leftover soup in portion-sized containers for quick meals, as the flavors continue developing and intensifying over time.
- Make the soup more nutrient-dense by incorporating additional vegetables like zucchini, spinach, or kale during the final simmering stage.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg