This hearty vegetable beef soup is packed with tender beef, colorful veggies, and delicious broth. It’s like a warm hug in a bowl, perfect for chilly days!
I love how you can throw in whatever veggies you have on hand. It’s so cozy and makes my kitchen smell amazing. Plus, leftovers are even better the next day!
Key Ingredients & Substitutions
Beef Stew Meat: This provides the rich flavor in the soup. If you’re looking for a lighter option, you can substitute with lean cuts of beef or even turkey. Ground meat works too, just adjust the cooking time.
Olive Oil: A great choice for sautéing! If you need to avoid oil, broth can help! However, if you want something richer, try butter or avocado oil.
Vegetables (Carrots, Celery, Green Beans, and Potatoes): Flexible picks! Use whatever veggies you have. Zucchini, bell peppers, and peas also fit well here. You can use frozen vegetables too!
Pasta: I like using small pasta for texture, but you could swap it with rice, quinoa, or even skip it entirely for a low-carb option.
Diced Tomatoes: Canned tomatoes add a nice tang. If you’re fresh out, use tomato puree or passata. Just adjust the broth a bit if using thicker options.
How Do You Get the Beef Just Right?
Getting tender beef adds depth to your soup. Start by browning it well to seal in the flavor. Here’s how:
- Heat the pot before adding oil.
- Only add the beef in batches to avoid crowding. This helps it brown nicely.
- Let the beef sear without moving it around for a few minutes. This gets a nice crust.
- Don’t worry if some bits stick; they’ll add flavor to the broth!
Follow these tips, and your beef will turn out perfectly tender and delicious!
How to Make Delicious Vegetable Beef Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) beef stew meat, cut into small cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup mushrooms, sliced
- 2 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1 cup small pasta (such as ditalini or elbow macaroni)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus 45 minutes to 1 hour for cooking. In total, you’re looking at about 1 hour and 15 minutes to enjoy this comforting meal!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides for about 5-7 minutes. Once they’re nicely browned, remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion and cook until it’s softened, about 3-4 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant.
3. Mix in More Veggies:
Return the browned beef to the pot, then add the carrots, celery, and sliced mushrooms. Stir everything together and cook for about 3-4 minutes to slightly soften the vegetables.
4. Add the Remaining Ingredients:
Now, toss in the diced potatoes, green beans, canned tomatoes with their juice, beef broth, dried thyme, dried basil, salt, and pepper. Stir well to combine all the goodness.
5. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to an hour, or until the beef is tender and the vegetables are cooked through.
6. Cook the Pasta:
About 10 minutes before serving, stir in the small pasta. Cook until al dente, following the package instructions.
7. Final Touches:
Once the pasta is cooked, taste the soup and adjust the seasoning if needed. It should be flavorful and comforting!
8. Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh parsley, and serve it hot. Crusty bread on the side is perfect for dipping!
This delicious vegetable beef soup is warm, hearty, and full of rich flavors from the tender beef, fresh vegetables, and savory broth. Enjoy every spoonful!
Can I Use Different Types of Meat?
Absolutely! If you’re looking for a lighter option, you can substitute beef stew meat with lean cuts of chicken or turkey. Ground meat also works well; just adjust the cooking time as necessary!
How Do I Make This Soup Vegetarian?
For a vegetarian version, skip the beef and use vegetable broth instead. You can add more hearty vegetables like lentils or chickpeas for protein and texture!
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth if the soup thickened too much.
Can I Make This in a Slow Cooker?
Yes! Simply brown the beef and sauté the onions and garlic, then add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta in the last 30 minutes of cooking!
