Hearty Comfort in a Bowl: Vegetable Beef Soup
When the chilly winds blow and the days grow shorter, there’s nothing quite like a warm bowl of soup to provide comfort and nourishment. This Vegetable Beef Soup is a hearty and wholesome dish that’s perfect for cold winter nights or any time you’re craving a comforting meal. Packed with tender chunks of beef, flavorful vegetables, and aromatic herbs, this soup is sure to warm you from the inside out.
Ingredients:
- 2 1/2 tablespoons olive oil
- 3-4 lb chuck roast
- 7-8 cups low sodium beef broth
- 1/4 teaspoon fresh ground black pepper
- 2 bay leaves
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried basil
- 2 medium Yukon Gold potatoes, diced
- 1/4 pound green beans, trimmed and cut into 1-inch bite-sized pieces
- 1 can (14.5 ounces) petite diced tomatoes
- 1 tablespoon Worcestershire Sauce
Instructions:
- Prepare the Beef:
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned. Remove the roast from the pot and set it aside.
- Cook the Vegetables:
- In the same pot, add the remaining olive oil and sauté the onion, celery, carrots, and garlic until softened, about 5 minutes.
- Combine Ingredients:
- Return the seared chuck roast to the pot. Add the beef broth, bay leaves, dried herbs, diced potatoes, green beans, diced tomatoes, and Worcestershire sauce. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
- Remove Bay Leaves and Shred Beef:
- Once the soup is ready, remove the bay leaves and discard them. Use two forks to shred the cooked beef into bite-sized pieces.
- Serve and Enjoy:
- Ladle the Vegetable Beef Soup into bowls and serve hot. Garnish with fresh parsley or a sprinkle of grated Parmesan cheese, if desired. Enjoy this comforting meal with crusty bread or a side salad for a complete and satisfying dinner.
Cook Notes and Variations:
- Slow Cooker Method: To make this soup in a slow cooker, follow steps 1 and 2, then transfer the sautéed vegetables and seared beef to a slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours or on high for 3-4 hours.
- Vegetarian Version: Omit the beef and use vegetable broth instead of beef broth for a vegetarian-friendly version of this soup. Add extra vegetables such as mushrooms, bell peppers, and zucchini for added flavor and texture.
- Spice it Up: For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
Keto and Low-Carb Versions:
Keto Version:
- Replace the potatoes with cauliflower florets to reduce the carb content of the soup.
- Use homemade bone broth or a low-carb beef broth to keep the soup keto-friendly.
- Enjoy the soup as a hearty and satisfying meal on its own or pair it with a side salad dressed with olive oil and vinegar.
Low-Carb Version:
- Follow the keto version substitutions above, focusing on reducing carbs and using low-carb alternatives where possible.
- Limit the amount of carrots and tomatoes used in the soup, as they contain natural sugars that can contribute to carb count.
In conclusion, Vegetable Beef Soup is a timeless classic that’s both comforting and nourishing. With its tender chunks of beef, vibrant vegetables, and aromatic herbs, this soup is a delight for the senses and a surefire crowd-pleaser. Whether you’re cooking for a family dinner or meal-prepping for the week ahead, this recipe is a versatile option that can be customized to suit your tastes and dietary preferences. So why not whip up a batch of this delicious soup and savor the warmth and flavor it brings to your table?
Frequently Asked Questions (FAQs):
Q: Can I freeze leftover soup? A: Yes, Vegetable Beef Soup freezes well. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and warm it gently on the stovetop or in the microwave.
Q: Can I use a different cut of beef for this soup? A: While chuck roast is ideal for its tenderness and flavor, you can use other cuts of beef such as stew meat or sirloin steak. Just be sure to adjust the cooking time accordingly, as tougher cuts of meat may require longer simmering to become tender.
