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Hearty Beef Vegetable Soup Recipe

Hearty Beef Vegetable Soup Recipe

This recipe serves 6-8 people and takes about 1.5 to 2 hours to prepare, with some hands-on time upfront.

Ingredients:

  • 1 lb beef stew meat (chuck roast or round steak, cut into cubes)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 3 medium potatoes, peeled and cubed (Russet or Yukon Gold work best)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 zucchini, diced (optional)
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups beef broth (or vegetable broth for a lighter version)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 teaspoon Worcestershire sauce (optional for extra depth of flavor)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Brown the Beef:
    • Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef stew meat in batches (to avoid overcrowding the pot) and brown on all sides, about 5-7 minutes per batch. Once browned, remove the beef from the pot and set it aside.
  2. Sauté the Vegetables:
    • In the same pot, add the diced onion, and sauté for about 3 minutes until softened and translucent.
    • Add the minced garlic and cook for another 1 minute until fragrant.
    • Stir in the carrots, celery, and zucchini (if using), and cook for another 5 minutes to slightly soften the vegetables.
  3. Add the Broth and Seasonings:
    • Return the browned beef to the pot. Add the beef broth, diced tomatoes (with juices), potatoes, green beans, thyme, bay leaves, and Worcestershire sauce (if using). Stir everything to combine.
    • Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 1-1.5 hours, or until the beef is tender and the vegetables are cooked through.
  4. Season and Adjust:
    • After the soup has simmered, taste and season with salt and pepper as needed. You can also add a little more Worcestershire sauce for an extra savory kick.
    • Remove the bay leaves before serving.
  5. Serve and Garnish:
    • Ladle the hot soup into bowls and garnish with fresh chopped parsley.
    • Serve with a side of crusty bread or crackers for dipping.

Why You’ll Love Hearty Beef Vegetable Soup:

  • Comforting and Filling: With its combination of tender beef, vegetables, and rich broth, this soup is incredibly hearty and satisfying. It’s a one-bowl meal that will keep you full and warm for hours.
  • Nutritious: Packed with protein from the beef, fiber from the vegetables, and essential vitamins and minerals, this soup is as nutritious as it is delicious. It’s a great way to get in your servings of vegetables while enjoying a comforting meal.
  • Customizable: Feel free to add other vegetables like parsnips, turnips, or peas, depending on what you have on hand. You can also switch out the beef for chicken if you prefer. This recipe is highly adaptable based on your tastes and what’s in season.
  • Make-Ahead Friendly: The flavors in this soup deepen as it sits, making it even better the next day. You can easily make a large batch, refrigerate it, and enjoy it for several days. The soup also freezes well, so you can store it in individual portions for an easy meal later.
  • Simple Ingredients: With simple pantry staples like beef, vegetables, and broth, you can make this soup anytime without needing to run out for special ingredients.

Tips for Perfect Hearty Beef Vegetable Soup:

  • Use Chuck Roast or Round Steak: For the best results, use a cut of beef that becomes tender when cooked slowly, like chuck roast or round steak. These cuts are ideal for soups and stews because they have enough fat and connective tissue to break down into tender, flavorful pieces.
  • Simmer Slowly: The key to tender beef is letting it simmer for a long period at a low temperature. Don’t rush the cooking process—let the beef cook until it’s fork-tender.
  • Add More Vegetables: You can easily customize this soup by adding any extra vegetables you like. Frozen peas, corn, sweet potatoes, or parsnips would be great additions.
  • For a Thicker Soup: If you prefer a thicker soup, you can mash some of the potatoes with a fork or blend a small portion of the soup in a blender or with an immersion blender, and then stir it back into the pot.
  • Seasoning Adjustments: The Worcestershire sauce adds a nice savory flavor, but feel free to experiment with other seasonings like Italian seasoning, paprika, or a dash of hot sauce if you prefer a little kick.

Nutritional Information (per serving):

Based on a 1-cup serving of beef vegetable soup (without bread or cheese):

  • Calories: 250-300 kcal
  • Protein: 25g
  • Fat: 10g
    • Saturated Fat: 3g
  • Carbohydrates: 20g
    • Fiber: 4g
    • Sugar: 4g
  • Sodium: 700-900mg (depending on broth used)
  • Potassium: 800mg
  • Cholesterol: 60mg