Hearty & Comforting Vegetable Beef Soup

Why You’ll Love This Recipe

• Comforting & Nourishing: Packed with protein, fiber, and essential vitamins.

• One-Pot Wonder: Simplifies cooking and cleanup.

• Great for Meal Prep: Flavors deepen over time, making leftovers even more delicious.

• Customizable: Easily adapt with your favorite vegetables or pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef stew meat (such as chuck roast), cut into bite-sized pieces

• Olive oil

• Onion, diced

• Garlic cloves, minced

• Carrots, sliced

• Celery stalks, chopped

• Potatoes (Yukon Gold or Russet), diced

• Canned diced tomatoes

• Tomato paste

• Worcestershire sauce

• Beef broth

• Italian seasoning

• Bay leaf

• Frozen peas

• Frozen green beans

• Salt and black pepper, to taste

Directions

1. Sear the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef pieces and sear until browned on all sides. Remove and set aside.

2. Sauté the Aromatics: In the same pot, add the diced onion, sliced carrots, and chopped celery. Cook for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

3. Simmer the Broth: Return the seared beef to the pot. Add diced tomatoes, tomato paste, Worcestershire sauce, beef broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 1 hour until the beef is tender.

4. Add the Vegetables: Stir in the diced potatoes and cook for another 20 minutes, until they are fork-tender. Add the frozen peas and green beans in the last 5 minutes to retain their bright color and freshness.

5. Serve & Enjoy: Remove the bay leaf, taste, and adjust seasoning if needed. Ladle the soup into bowls and serve warm.

Servings and Timing

• Servings: Approximately 6 servings

• Prep Time: 15 minutes

• Cook Time: 1 hour 30 minutes

• Total Time: 1 hour 45 minutes

Variations

• Low-Carb Version: Omit the potatoes and substitute with cauliflower florets.

• Spicy Kick: Add red pepper flakes or a dash of hot sauce for added heat.

• Slow Cooker Method: After searing the beef and sautéing the aromatics, transfer all ingredients to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

• Vegetarian Option: Replace beef with lentils or mushrooms and use vegetable broth instead of beef broth.

Storage/Reheating

• Store: Place leftovers in an airtight container and refrigerate for up to 4 days.

• Freeze: Portion the soup into freezer-safe containers and freeze for up to 3 months.

• Reheat: Warm the soup on the stove over medium heat, adding extra broth if needed to adjust consistency.

FAQs

Can I use ground beef instead of stew meat?

Yes, you can substitute ground beef. Brown the ground beef first, then proceed with the recipe as written.

How can I make this in a slow cooker?

After searing the beef and sautéing the aromatics, transfer all ingredients to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

Can I use fresh green beans instead of frozen?

Absolutely! Add fresh green beans during the last 10 minutes of cooking to ensure they remain tender-crisp.

What’s the best cut of beef for this soup?

Chuck roast is ideal as it becomes tender and flavorful when simmered.

Can I add other vegetables to this soup?

Yes, feel free to include vegetables like corn, bell peppers, or spinach to suit your taste.

How can I thicken the soup?

For a thicker consistency, mash some of the cooked potatoes directly in the pot or add a slurry of cornstarch and water.

Is this soup gluten-free?

The soup can be made gluten-free by ensuring all ingredients, including Worcestershire sauce and beef broth, are certified gluten-free.

Can I make this soup ahead of time?

Yes, this soup stores well and the flavors often deepen when made a day in advance.

What can I serve with this soup?

Pair it with crusty bread, a side salad, or cornbread for a complete meal.

How do I adjust the seasoning?

Taste the soup before serving and adjust salt and pepper as needed. Adding a splash of lemon juice or vinegar can also brighten the flavors.

Conclusion

This Hearty & Comforting Vegetable Beef Soup is a timeless recipe that brings warmth and satisfaction to any table. Its rich flavors and wholesome ingredients make it a go-to dish for those seeking comfort in a bowl. Enjoy experimenting with variations to make it uniquely yours!

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Hearty & Comforting Vegetable Beef Soup

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings
• Category: Soup, Dinner
• Method: Stovetop, One-Pot
• Cuisine: American
• Diet: Gluten Free

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Description

This Hearty & Comforting Vegetable Beef Soup is the perfect cozy classic for chilly days. Packed with tender beef, vibrant vegetables, and a rich broth, this one-pot meal is ideal for family dinners, meal prep, and warming your soul.

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Ingredients

1.5–2 lbs beef stew meat (e.g., chuck roast), cut into bite-sized pieces

2 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

3 carrots, sliced

2 celery stalks, chopped

2–3 potatoes (Yukon Gold or Russet), diced

1 (14.5 oz) can diced tomatoes

2 tbsp tomato paste

1 tbsp Worcestershire sauce

6 cups beef broth

1 tsp Italian seasoning

1 bay leaf

1 cup frozen peas

1 cup frozen green beans

Salt and black pepper, to taste

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Instructions

1. Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high. Brown the beef pieces on all sides. Remove and set aside.

2. Sauté Aromatics: In the same pot, cook onion, carrots, and celery for 5 minutes until softened. Stir in garlic and cook for 30 seconds.

3. Simmer: Return beef to the pot. Add tomatoes, tomato paste, Worcestershire sauce, broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.

4. Add Vegetables: Stir in potatoes and cook for 20 minutes, until fork-tender. Add peas and green beans during the last 5 minutes.

5. Finish: Remove bay leaf. Adjust seasoning to taste. Serve warm and enjoy!

 

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Notes

• Low-Carb Option: Substitute cauliflower for potatoes.

• Add Heat: Toss in red pepper flakes or hot sauce.

• Vegetarian Version: Use mushrooms or lentils with veggie broth.

• Slow Cooker: Sear beef and sauté aromatics first, then cook on low 7–8 hours or high 4–5 hours.

• Storage: Refrigerate up to 4 days or freeze for 3 months.