This warm and hearty vegetable beef soup is like a big hug in a bowl! It’s packed with tender beef and colorful veggies, making it a delicious meal for any day.
I love how you can throw in any veggies you have on hand. Plus, it warms up great for leftovers, just like my favorite cozy blanket! ☕️
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is commonly used for its tenderness after simmering. If you’re looking for a leaner option, consider using sirloin. You can also make this soup with leftover roast beef, just cut it into small pieces!
Vegetables: The beauty of this soup is its versatility! While I suggest carrots, celery, and potatoes, you can substitute with veggies like zucchini, corn, or bell peppers. Frozen mixed vegetables work well too!
Beef Broth: For a richer flavor, use homemade beef broth if you have it. If you’re watching sodium, choose low-sodium broth or water can be used, just add in more seasoning to taste.
Pasta/Barley: Pearl barley adds a lovely texture, but you can skip it if you’re gluten-free. Small pasta like macaroni or orzo is a good alternative, or quinoa can also work nicely.
How Do You Achieve the Perfect Simmer for Beef Soup?
Simmering is the secret to making tender beef and flavorful soup. After browning the beef, bring everything to a gentle boil before reducing to low heat. Here’s how:
- Keep the heat low to avoid boiling too hard; this prevents the meat from becoming tough.
- Cover the pot to trap steam, helping the beef cook evenly.
- Give it plenty of time—at least 45 minutes—so the flavors meld and the beef gets tender.
Remember, patience is key! Just let it bubble away, and your house will smell amazing.
Vegetable Beef Soup
Ingredients You’ll Need:
- 1 lb (450g) beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 large carrots, sliced
- 2 stalks celery, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup cauliflower florets
- 1 cup green peas (fresh or frozen)
- 2 medium potatoes, peeled and cubed
- 1 (14 oz) can diced tomatoes
- 6 cups beef broth
- 1 cup pearl barley or small pasta (optional)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley or chives, chopped (for garnish)
- Bread slices or croutons (for serving)
How Much Time Will You Need?
This delicious vegetable beef soup takes about 15 minutes to prep and approximately 1.5 to 2 hours to cook, including simmering time. It’s a great way to fill your kitchen with warm, comforting aromas while making a nourishing meal for everyone!
Step-by-Step Instructions:
1. Brown the Beef:
Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and let them brown on all sides, which will take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside for later!
2. Sauté the Aromatics:
In the same pot, toss in the diced onion and sauté it until softened, about 3-4 minutes. Then add the minced garlic and cook for another minute until it’s super fragrant. Your kitchen will start to smell fantastic!
3. Combine Ingredients:
Now, it’s time to return the browned beef to the pot. Pour in the diced tomatoes, followed by the beef broth. Sprinkle in the basil, oregano, thyme, and add salt and pepper. Give it a good stir to mix everything together!
4. Simmer the Soup:
Bring the soup to a boil, then lower the heat and cover the pot. Let it simmer gently for about 45 minutes to 1 hour, so the beef becomes nice and tender.
5. Add the Vegetables:
After the beef is cooked, add the sliced carrots, chopped celery, cubed potatoes, trimmed green beans, cauliflower florets, and the optional pearl barley or small pasta. Keep that lid on and let it simmer for another 20-30 minutes until the veggies are tender.
6. Final Touches:
In the last 5 minutes of cooking, stir in the green peas. This adds a pop of color and sweetness to your soup!
7. Adjust and Serve:
Taste the soup and adjust the seasoning with more salt and pepper if needed. Once it tastes just right, ladle the soup into bowls, garnish with fresh parsley or chives, and serve it hot with slices of bread or crunchy croutons on the side.
This nourishing vegetable beef soup is simply full of hearty chunks of beef and colorful veggies in a flavorful tomato-beef broth. Perfect for cozy meals, enjoy every comforting bite!
Can I Use Different Cuts of Beef for This Soup?
Absolutely! While beef stew meat is ideal for its tenderness after slow cooking, you can also use chuck roast or even leftover roast beef. Just ensure any larger cuts are cut into bite-sized pieces for even cooking.
Can I Make This Soup in a Slow Cooker?
Yes! To make it in a slow cooker, brown the beef and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for about 4 hours for tender beef and flavorful soup.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To keep it even longer, freeze the soup in freezer-safe containers for up to 3 months. Just reheat it gently on the stove or in the microwave!
What Other Vegetables Can I Add?
This soup is very versatile! You can add veggies like zucchini, corn, bell peppers, or even spinach for added nutrition. Feel free to use whatever you have on hand for a personal twist on the recipe!