Vegetable Beef Soup is a hearty, comforting dish filled with tender beef, fresh vegetables, and rich broth. It’s the perfect meal to warm you up on a cold day, and it’s packed with nutritious ingredients. This classic soup is easy to prepare and can be customized with whatever vegetables you have on hand, making it a great option for using up leftovers and pantry staples.

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Introduction

Vegetable Beef Soup is a comforting, nutrient-packed meal that brings together tender beef, vibrant vegetables, and a flavorful broth. This classic soup is perfect for any time of year and can easily be made on the stovetop, in a slow cooker, or even an Instant Pot. With simple ingredients and straightforward preparation, this soup is a delicious way to get in some veggies while also enjoying tender pieces of beef. It’s perfect for a cozy family dinner, and leftovers are even better the next day.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds beef stew meat, cut into bite-sized pieces
• Salt and pepper to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 (15-ounce) can diced tomatoes
• 2 cups water
• 3 medium carrots, sliced
• 2 ribs celery, sliced
• 2 medium potatoes, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen corn
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf

Instructions

1. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef stew meat with salt and pepper. Add the beef to the pot and cook until browned on all sides, about 5-6 minutes. Remove the beef from the pot and set aside.
2. Cook Onion and Garlic: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Add Broth and Vegetables: Return the browned beef to the pot. Add the beef broth, diced tomatoes, water, carrots, celery, potatoes, green beans, thyme, oregano, and bay leaf. Stir to combine.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Add Frozen Vegetables: Add the frozen corn and peas to the pot during the last 10 minutes of cooking. Remove the bay leaf before serving.
6. Serve: Ladle the soup into bowls and serve hot with crusty bread if desired.

Cook Notes & Tips

• Tender Beef: For the most tender beef, let the soup simmer low and slow for at least 1 1/2 to 2 hours.
• Cutting Vegetables: Try to cut the vegetables into similar-sized pieces so they cook evenly.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Variations

• Slow Cooker: To make this soup in a slow cooker, brown the beef and sauté the onions and garlic, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
• Instant Pot: To make in an Instant Pot, use the Sauté function to brown the beef and cook the onions and garlic. Add all ingredients, then cook on High Pressure for 30 minutes. Let it naturally release for 10 minutes before quick releasing.
• Add Pasta: Add 1/2 cup of small pasta shapes, such as elbow or ditalini, during the last 15 minutes of cooking for an extra hearty soup.

Frequently Asked Questions (FAQs)

1. Can I Freeze Vegetable Beef Soup?

Yes! This soup freezes very well. Let it cool completely, then transfer to a freezer-safe container or bags. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

2. Can I Use Ground Beef Instead of Stew Meat?

Yes, ground beef works well in this recipe. Brown the ground beef, drain any excess fat, and continue with the recipe as directed.

3. How Do I Make the Soup Thicker?

To make the soup thicker, you can mash some of the potatoes once they’re tender or stir in a slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons water.

Vegetable Beef Soup is the ultimate comfort food that’s perfect for chilly days or anytime you need a hearty, nutritious meal. It’s full of flavor and loaded with veggies and tender beef, making it both satisfying and nourishing. Whether you make it on the stovetop, in a slow cooker, or in an Instant Pot, this soup is sure to become a favorite in your household. Give it a try, and enjoy the warmth of a homemade classic!

Happy Cooking!