There’s nothing quite like a steaming bowl of hearty vegetable beef soup to warm the soul on a chilly day. This classic dish combines tender beef chunks with an array of fresh, colorful vegetables, all simmered to perfection in a savory broth. Each spoonful offers a delightful blend of flavors and textures, making it a timeless favorite for family gatherings and cozy dinners alike.
Whether you’re looking to nourish your family or impress your guests, this vegetable beef soup is sure to satisfy and delight. Let’s dive into the recipe and discover how to create this comforting masterpiece from scratch.
Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper to taste
- 1 3/4 cups chopped yellow onion (about 1 large onion)
- 1 1/4 cups peeled and chopped carrots (approximately 3 medium carrots)
- 1 cup chopped celery (about 3 medium stalks)
- 1 1/2 Tbsp minced garlic (roughly 4 cloves)
- 8 cups low-sodium beef or chicken broth
- 2 cans (14 oz each) diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup fresh parsley, chopped
Instructions :
- Prepare the Beef: Begin by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef stew meat dry with paper towels to ensure a good sear. Season generously with salt and pepper. Add half of the beef to the pot, allowing it to brown for about 4 minutes, turning halfway through to ensure even cooking. Once browned, transfer the beef to a plate. Add another half tablespoon of olive oil to the pot and repeat the process with the remaining beef.
- Sauté the Vegetables: Add another tablespoon of olive oil to the now-empty pot. Toss in the chopped onions, carrots, and celery, and sauté for about 3 minutes, allowing them to soften slightly. Add the minced garlic and continue to sauté for an additional minute, until fragrant and golden.
- Simmer the Soup: Pour in the beef or chicken broth, followed by the diced tomatoes, browned beef, dried basil, oregano, and thyme. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally to ensure even cooking.
- Add the Potatoes: After 30 minutes, stir in the chopped potatoes. Continue to simmer the soup, covered, for another 20 minutes. If you prefer your green beans very soft, you can add them along with the potatoes.
- Final Touches: Stir in the chopped green beans and simmer for an additional 15 minutes, or until all the vegetables and beef are tender. Add the frozen corn and peas, simmering until they are heated through, which should take about 5 minutes. Finally, stir in the fresh parsley for a burst of color and flavor.
- Serve and Enjoy: Ladle the soup into bowls and serve warm. This hearty dish is perfect for a comforting dinner and pairs beautifully with a crusty piece of bread or a light salad.
Conclusion :
This vegetable beef soup is a celebration of simplicity and comfort, making it a perfect dish for any season. The tender beef, combined with the vibrant array of vegetables and aromatic herbs, creates a soup that is both nourishing and satisfying. Whether you’re enjoying it as a family meal or serving it at a gathering, this soup is sure to be a hit. The best part? It’s easy to make and even easier to enjoy. So, grab your pot and let the comforting aroma of this vegetable beef soup fill your kitchen, promising warmth and delight with every spoonful. Enjoy!
