Hearty Vegetable Beef Soup II: A Flavorful Comfort Food Recipe
Vegetable beef soup is a classic comfort food, and this “Vegetable Beef Soup II” recipe takes it to the next level! Building on the traditional base, this version incorporates deeper flavors and more robust textures, creating a soup that’s both satisfying and nutritious. Perfect for a chilly evening, a hearty lunch, or meal prepping for the week, this soup is packed with tender beef, a colorful medley of vegetables, and a rich, savory broth. This recipe is also easily customizable, allowing you to use your favorite vegetables or adapt it to your dietary needs. Get ready to enjoy a bowl of homemade goodness!
## Why You’ll Love This Recipe
* **Packed with Flavor:** The combination of browned beef, savory broth, and fresh vegetables creates a truly flavorful soup.
* **Nutritious and Healthy:** This soup is loaded with vitamins, minerals, and fiber from the abundance of vegetables.
* **Comfort Food at its Finest:** Warm, hearty, and comforting, this soup is the perfect remedy for a cold day.
* **Easy to Customize:** Use your favorite vegetables or adapt the recipe to your dietary needs.
* **Great for Meal Prepping:** This soup stores well and tastes even better the next day, making it ideal for meal prepping.
## Ingredients You’ll Need
* **Beef:** 1.5 lbs beef chuck roast, cut into 1-inch cubes (look for well-marbled beef for optimal flavor and tenderness)
* **Olive Oil:** 2 tablespoons, for browning the beef
* **Onion:** 1 large, chopped
* **Garlic:** 4 cloves, minced
* **Carrots:** 3 medium, peeled and chopped
* **Celery:** 3 stalks, chopped
* **Diced Tomatoes:** 1 (28 ounce) can, undrained
* **Beef Broth:** 8 cups (low sodium preferred, or use homemade)
* **Tomato Paste:** 2 tablespoons
* **Worcestershire Sauce:** 2 tablespoons
* **Dried Thyme:** 1 teaspoon
* **Dried Rosemary:** 1/2 teaspoon
* **Bay Leaf:** 1
* **Potatoes:** 2 medium, peeled and cubed (Russet or Yukon Gold work well)
* **Green Beans:** 1 cup, trimmed and cut into 1-inch pieces
* **Corn:** 1 cup, frozen or fresh
* **Peas:** 1 cup, frozen or fresh
* **Salt and Black Pepper:** To taste
* **Fresh Parsley:** Chopped, for garnish (optional)
## Step-by-Step Instructions
This recipe might seem like it has many steps, but each one contributes to the overall flavor and depth of the soup. Don’t be intimidated – it’s a simple process, and the results are well worth the effort!
**Step 1: Prepare the Beef**
* Pat the beef cubes dry with paper towels. This is crucial for achieving a good sear, which adds depth of flavor to the soup. Season the beef generously with salt and pepper.
**Step 2: Sear the Beef**
* Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. The pot should be large enough to hold all the ingredients comfortably.
* Add the beef in batches, being careful not to overcrowd the pot. Overcrowding will lower the temperature of the pot and result in the beef steaming instead of searing. Sear on all sides until browned. Remove the beef from the pot and set aside.
**Step 3: Sauté the Aromatics**
* Add the chopped onion to the pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. These browned bits (fond) are packed with flavor and will add richness to the soup.
* Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 4: Build the Base**
* Stir in the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring the mixture to a simmer.
**Step 5: Simmer the Beef**
* Return the browned beef to the pot. Cover and reduce heat to low. Simmer for at least 1.5 – 2 hours, or until the beef is very tender. The longer the beef simmers, the more tender it will become.
**Step 6: Add the Root Vegetables**
* Add the chopped carrots and celery to the pot. Simmer for another 15 minutes, or until the carrots and celery are slightly softened.
**Step 7: Add the Potatoes**
* Add the cubed potatoes to the pot. Simmer for another 15 minutes, or until the potatoes are tender.
**Step 8: Add the Remaining Vegetables**
* Stir in the green beans, corn, and peas. Cook for another 5-10 minutes, or until the vegetables are tender-crisp. Avoid overcooking the green beans, corn, and peas, as they can become mushy.
**Step 9: Season and Serve**
* Remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the flavors will continue to develop as the soup sits.
* Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers.
## Tips for the Best Vegetable Beef Soup
* **Use High-Quality Beef:** The quality of the beef will significantly impact the flavor of the soup. Opt for beef chuck roast with good marbling. Marbling refers to the streaks of fat within the muscle, which melt during cooking and add flavor and tenderness.
* **Don’t Skip the Searing:** Searing the beef is crucial for developing a rich, deep flavor. Make sure to brown the beef on all sides.
* **Deglaze the Pot:** After searing the beef, scrape up any browned bits from the bottom of the pot while sautéing the onions. These browned bits are packed with flavor and will add richness to the soup.
* **Simmer Low and Slow:** Simmering the soup for a longer period of time allows the flavors to meld together and the beef to become incredibly tender.
* **Adjust the Vegetables to Your Liking:** Feel free to substitute or add your favorite vegetables. Some other great options include zucchini, cabbage, and bell peppers. Be mindful of cooking times, adding vegetables that take longer to cook earlier in the process.
* **Use Fresh Herbs Whenever Possible:** Fresh herbs will add a brighter, more vibrant flavor to the soup. If using dried herbs, remember that they are more potent than fresh herbs, so use less.
* **Taste and Adjust Seasoning:** Taste the soup throughout the cooking process and adjust the seasoning with salt and pepper as needed. Remember that the flavors will continue to develop as the soup sits.
* **Add a Splash of Acid:** A squeeze of lemon juice or a splash of vinegar can brighten the flavors of the soup and add a touch of acidity. Add this at the very end, just before serving.
* **Let it Rest:** Like many soups and stews, vegetable beef soup tastes even better the next day. The flavors have more time to meld together, resulting in a richer, more complex taste.
## Variations and Substitutions
* **Vegetarian/Vegan:** Omit the beef and use vegetable broth. Add lentils or beans for protein. Consider adding smoked paprika for a smoky flavor.
* **Spicy:** Add a pinch of red pepper flakes or a diced jalapeño to the soup for a spicy kick.
* **Different Cuts of Beef:** While chuck roast is recommended, you can also use other cuts of beef, such as stew meat or short ribs. Adjust the cooking time accordingly.
* **Add Noodles or Rice:** For a heartier soup, add cooked egg noodles or rice during the last 15-20 minutes of cooking time.
* **Use Different Beans:** Kidney beans, cannellini beans, or great northern beans can be substituted for the green beans or added in addition to them.
* **Instant Pot Version:** Brown the beef using the sauté function. Add the remaining ingredients (except for the green beans, corn, and peas) and cook on high pressure for 30 minutes. Quick release the pressure. Add the green beans, corn, and peas and cook for another 5 minutes on sauté mode, or until the vegetables are tender.
* **Slow Cooker Version:** Brown the beef in a skillet on the stovetop. Transfer the beef to a slow cooker. Add the remaining ingredients (except for the green beans, corn, and peas). Cook on low for 6-8 hours or on high for 3-4 hours. Add the green beans, corn, and peas during the last 30 minutes of cooking time.
## Serving Suggestions
* **Crusty Bread:** A slice of crusty bread is perfect for dipping into the soup and soaking up all the flavorful broth.
* **Crackers:** Serve with your favorite crackers for a crunchy contrast to the tender vegetables and beef.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich makes a classic and comforting accompaniment to vegetable beef soup.
* **Side Salad:** A simple green salad with a light vinaigrette dressing is a refreshing contrast to the richness of the soup.
* **Cornbread:** A slice of warm cornbread is a delicious and satisfying addition to the meal.
## Storage Instructions
* **Refrigerator:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Freeze leftover soup in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
## Reheating Instructions
* **Stovetop:** Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.
## Recipe Card
**Hearty Vegetable Beef Soup II**
A flavorful and comforting vegetable beef soup with tender beef and a medley of colorful vegetables in a rich, savory broth.
**Prep Time:** 20 minutes
**Cook Time:** 2 hours 30 minutes
**Total Time:** 2 hours 50 minutes
**Servings:** 6-8
**Ingredients:**
* 1.5 lbs beef chuck roast, cut into 1-inch cubes
* 2 tablespoons olive oil
* 1 large onion, chopped
* 4 cloves garlic, minced
* 3 medium carrots, peeled and chopped
* 3 stalks celery, chopped
* 1 (28 ounce) can diced tomatoes, undrained
* 8 cups beef broth
* 2 tablespoons tomato paste
* 2 tablespoons Worcestershire sauce
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1 bay leaf
* 2 medium potatoes, peeled and cubed
* 1 cup green beans, trimmed and cut into 1-inch pieces
* 1 cup corn, frozen or fresh
* 1 cup peas, frozen or fresh
* Salt and black pepper to taste
* Fresh parsley, chopped, for garnish (optional)
**Instructions:**
1. Pat the beef cubes dry with paper towels and season with salt and pepper.
2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the beef in batches and sear on all sides until browned. Remove the beef from the pot and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer.
5. Return the browned beef to the pot. Cover and reduce heat to low. Simmer for 1.5-2 hours, or until the beef is very tender.
6. Add the chopped carrots and celery to the pot. Simmer for another 15 minutes, or until the carrots and celery are slightly softened.
7. Add the cubed potatoes to the pot. Simmer for another 15 minutes, or until the potatoes are tender.
8. Stir in the green beans, corn, and peas. Cook for another 5-10 minutes, or until the vegetables are tender-crisp.
9. Remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed.
10. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Enjoy this hearty and flavorful Vegetable Beef Soup II! Let me know in the comments below if you made it and what you thought. Happy cooking!