Hearty & Flavorful: The BEST Vegetable Beef Soup Recipe

Nothing beats a warm, comforting bowl of vegetable beef soup, especially on a chilly day. This recipe is packed with tender beef, vibrant vegetables, and a rich, flavorful broth. It’s a hearty and satisfying meal that’s perfect for busy weeknights or a cozy weekend dinner. This isn’t just *any* vegetable beef soup recipe; this is the BEST! Get ready for a symphony of flavors that will leave you wanting more.

Why This Recipe Works

This vegetable beef soup recipe stands out from the crowd for several reasons:

• Deep Flavor: We start by browning the beef to create a rich, savory base for the broth. The addition of tomato paste and Worcestershire sauce further enhances the umami flavor.
• Perfectly Tender Beef: Slow simmering ensures that the beef becomes incredibly tender and flavorful.
• Vibrant Vegetables: A mix of fresh and frozen vegetables provides a variety of textures and flavors.
• Easy to Customize: This recipe is highly adaptable. Feel free to swap out vegetables based on your preferences or what you have on hand.
• Freezes Well: Make a big batch and freeze individual portions for easy meal prepping.

Ingredients You’ll Need

• Beef: 1.5 pounds of beef chuck roast, cut into 1-inch cubes. Look for a roast with good marbling for the best flavor and tenderness. You can also use stew meat, but I find chuck roast gives a better result.
• Olive Oil: 2 tablespoons of olive oil, for browning the beef. You can substitute with other cooking oils like canola or vegetable oil.
• Onion: 1 large yellow onion, chopped. Yellow onions provide a good balance of sweetness and sharpness.
• Garlic: 3 cloves of garlic, minced. Fresh garlic is always best, but you can use garlic powder in a pinch (about 1 teaspoon).
• Tomato Paste: 2 tablespoons of tomato paste. This adds richness and depth of flavor to the broth.
• Worcestershire Sauce: 2 tablespoons of Worcestershire sauce. This contributes a savory, umami flavor.
• Beef Broth: 8 cups of beef broth. Use low-sodium beef broth to control the saltiness of the soup. You can also use beef bouillon cubes or granules mixed with water.
• Diced Tomatoes: 1 (14.5 ounce) can of diced tomatoes, undrained. Canned diced tomatoes add acidity and flavor to the soup.
• Potatoes: 2 medium russet potatoes, peeled and cubed. Russet potatoes hold their shape well during cooking. You can also use Yukon gold potatoes.
• Carrots: 2 large carrots, peeled and sliced.
• Celery: 2 stalks of celery, sliced.
• Green Beans: 1 cup of frozen green beans. You can use fresh green beans, but frozen are more convenient.
• Corn: 1 cup of frozen corn. You can use fresh corn cut off the cob or canned corn, drained.
• Peas: 1 cup of frozen peas.
• Bay Leaf: 1 bay leaf. This adds a subtle aromatic flavor to the soup. Remove it before serving.
• Dried Thyme: 1 teaspoon of dried thyme. Thyme pairs well with beef and vegetables.
• Salt and Pepper: To taste.
• Optional: Fresh parsley, chopped, for garnish.

Equipment You’ll Need

• Large Dutch oven or soup pot
• Cutting board
• Knife
• Measuring cups and spoons
• Ladle

Step-by-Step Instructions

Follow these simple steps to make the best vegetable beef soup:

1. Brown the Beef: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Season the beef cubes generously with salt and pepper. Add the beef to the pot in a single layer (work in batches if necessary) and brown on all sides. This step is crucial for developing a rich, savory flavor. Remove the browned beef from the pot and set aside.
2. Sauté the Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Add Tomato Paste and Worcestershire Sauce: Stir in the tomato paste and Worcestershire sauce and cook for 1-2 minutes, stirring constantly. This will deepen the flavor of the soup.
4. Deglaze the Pot: Pour in a small amount of beef broth (about 1/2 cup) and scrape the bottom of the pot to loosen any browned bits. This adds even more flavor to the soup.
5. Add Remaining Ingredients: Return the browned beef to the pot. Add the remaining beef broth, diced tomatoes, potatoes, carrots, celery, bay leaf, and dried thyme. Season with salt and pepper to taste.
6. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is very tender. The longer it simmers, the more flavorful the soup will be. Check the soup periodically and add more beef broth if needed.
7. Add Frozen Vegetables: During the last 30 minutes of cooking, add the frozen green beans, corn, and peas. This will ensure that the vegetables are cooked through but not mushy.
8. Remove Bay Leaf and Serve: Before serving, remove the bay leaf. Taste the soup and adjust the seasoning as needed. Garnish with fresh parsley, if desired.
9. Serve: Ladle the soup into bowls and serve hot. Enjoy!

Tips for the BEST Vegetable Beef Soup

• Don’t skip the browning step: Browning the beef is essential for developing a deep, savory flavor in the soup. Make sure to get a good sear on all sides of the beef cubes.
• Use good quality beef broth: The beef broth is the base of the soup, so use a high-quality broth for the best flavor. Low-sodium broth allows you to control the saltiness.
• Don’t overcook the vegetables: Add the frozen vegetables during the last 30 minutes of cooking to prevent them from becoming mushy.
• Adjust the seasoning to your liking: Taste the soup throughout the cooking process and adjust the seasoning as needed. Salt, pepper, and a touch of red pepper flakes can all enhance the flavor.
• Let it simmer for a long time: The longer the soup simmers, the more the flavors will meld together and the more tender the beef will become. Aim for at least 1.5-2 hours of simmering.
• Add a splash of vinegar or lemon juice: A small amount of acid, such as a splash of red wine vinegar or lemon juice, can brighten the flavors of the soup. Add it at the end of cooking.

Variations and Substitutions

This recipe is easily customizable to suit your preferences. Here are some variations and substitutions you can try:

• Different Beef: Use other cuts of beef, such as stew meat, short ribs, or oxtail. Keep in mind that different cuts will require different cooking times.
• Different Vegetables: Substitute or add other vegetables, such as zucchini, cabbage, turnips, parsnips, or bell peppers.
• Add Beans: Add a can of drained and rinsed beans, such as kidney beans, cannellini beans, or black beans, for extra protein and fiber.
• Add Pasta or Grains: Add small pasta shapes, such as ditalini or elbow macaroni, or cooked grains, such as barley or quinoa, for a heartier soup. Add these during the last 20-30 minutes of cooking.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Make it Vegetarian: Omit the beef and use vegetable broth instead of beef broth. Add extra beans or lentils for protein.
• Use a Slow Cooker: Brown the beef and sauté the onions and garlic as directed. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Serving Suggestions

Vegetable beef soup is a complete meal on its own, but here are some serving suggestions to make it even more enjoyable:

• Serve with Crusty Bread: A slice of crusty bread or a warm roll is perfect for dipping into the soup.
• Top with Sour Cream or Yogurt: A dollop of sour cream or plain yogurt adds a creamy tang.
• Sprinkle with Cheese: Shredded cheddar cheese, Parmesan cheese, or crumbled feta cheese are all delicious toppings.
• Serve with a Salad: A simple side salad provides a refreshing contrast to the hearty soup.
• Serve with Grilled Cheese Sandwich: Grilled cheese and tomato soup are a classic combination, and grilled cheese pairs perfectly with vegetable beef soup too.

Make Ahead and Storage Instructions

• Make Ahead: Vegetable beef soup can be made ahead of time. In fact, the flavors often develop even more overnight. Store the soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Vegetable beef soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

(Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.)

Per serving (estimated):

• Calories: Approximately 300-400
• Protein: 25-35 grams
• Fat: 10-15 grams
• Carbohydrates: 30-40 grams
• Fiber: 5-8 grams

This vegetable beef soup is a nutritious and balanced meal that provides protein, fiber, vitamins, and minerals.

FAQ

Q: Can I use frozen beef?

A: While it’s best to use fresh or thawed beef for browning, you *can* use frozen beef in a pinch. Just be sure to thaw it partially so you can cut it into cubes and brown it sufficiently. It will release more water during cooking.

Q: Can I make this in an Instant Pot?

A: Yes! Brown the beef using the sauté function. Then add all the ingredients (except the frozen vegetables) and cook on high pressure for 30 minutes, followed by a natural pressure release of 15 minutes. Add the frozen vegetables and let them cook for another 5 minutes with the residual heat.

Q: My soup is too thin. How can I thicken it?

A: There are several ways to thicken vegetable beef soup:

• Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the soup and simmer for a few minutes until thickened.
• Mashed Potatoes: Remove about 1 cup of the cooked potatoes from the soup and mash them with a fork. Return the mashed potatoes to the soup and stir to combine.
• Flour: Whisk 1-2 tablespoons of flour with a little cold water to make a smooth paste. Slowly whisk this into the simmering soup and continue to simmer until thickened. Be sure to cook it thoroughly to avoid a floury taste.

Q: My soup is too salty. What can I do?

A: If your soup is too salty, try adding a small amount of acid, such as a squeeze of lemon juice or a splash of vinegar. You can also add a potato (peeled and cut into chunks) to the soup and let it simmer for 15-20 minutes. The potato will absorb some of the salt. Remove the potato before serving.

Q: How long does vegetable beef soup last in the refrigerator?

A: Vegetable beef soup will last for 3-4 days in the refrigerator, stored in an airtight container.

The Bottom Line

This vegetable beef soup recipe is a winner! It’s easy to make, incredibly flavorful, and packed with nutrients. Whether you’re looking for a comforting weeknight meal or a hearty soup to warm you up on a cold day, this recipe is sure to become a family favorite. Enjoy! Print this recipe out, save it to your favorites, and get ready to make the best vegetable beef soup you’ve ever tasted!