Hearty and Delicious: The Ultimate Beef Vegetable Soup Recipe

Beef vegetable soup is a classic comfort food, perfect for chilly evenings or when you’re feeling under the weather. It’s a hearty, flavorful, and nutritious meal that’s surprisingly easy to make. This recipe provides detailed steps and instructions to help you create the most awesome beef vegetable soup you’ve ever tasted.

Why This Beef Vegetable Soup is Awesome

This isn’t just any beef vegetable soup. It’s packed with flavor thanks to a combination of perfectly seared beef, a rich and savory broth, and a medley of fresh, vibrant vegetables. Here’s what makes it stand out:

* **Deep Beefy Flavor:** Searing the beef before adding it to the soup creates a beautiful crust and unlocks a depth of flavor that simmers into the broth. Using beef broth as the base further enhances the meaty goodness.
* **Nutrient-Rich:** This soup is loaded with vitamins and minerals from the diverse array of vegetables. You’re getting a healthy dose of antioxidants, fiber, and essential nutrients in every bowl.
* **Customizable:** The beauty of beef vegetable soup is its versatility. You can easily adapt the recipe to your liking by adding your favorite vegetables or using what you have on hand. Prefer sweet potatoes over white potatoes? Go for it! Love the taste of barley? Throw some in!
* **Freezer-Friendly:** This soup is a fantastic make-ahead meal. It freezes beautifully, making it a convenient option for busy weeknights.
* **Comforting and Satisfying:** There’s nothing quite like a warm bowl of beef vegetable soup to soothe the soul. It’s a comforting, filling meal that will leave you feeling satisfied and nourished.

Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this awesome beef vegetable soup. The measurements are estimates and can be adjusted to your personal preferences.

* **Beef:** 1.5-2 pounds of beef chuck roast, cut into 1-inch cubes. Chuck roast is ideal because it becomes incredibly tender and flavorful as it simmers. You can also use stew meat, but chuck roast generally offers a better flavor profile.
* **Olive Oil:** 2 tablespoons, for searing the beef.
* **Onion:** 1 large yellow onion, chopped. Yellow onions provide a good balance of flavor and sweetness.
* **Garlic:** 4 cloves, minced. Garlic adds a pungent and aromatic element to the soup.
* **Carrots:** 2 large carrots, peeled and diced. Carrots contribute sweetness and a vibrant color.
* **Celery:** 2 stalks of celery, diced. Celery adds a savory depth to the flavor profile.
* **Beef Broth:** 8 cups. Opt for low-sodium beef broth to control the saltiness of the soup. You can also use homemade beef broth for an even richer flavor.
* **Diced Tomatoes:** 1 (28-ounce) can, undrained. Diced tomatoes add acidity and body to the soup.
* **Tomato Paste:** 2 tablespoons. Tomato paste intensifies the tomato flavor and adds richness.
* **Potatoes:** 2 medium russet potatoes, peeled and cubed. Russet potatoes hold their shape well during cooking and provide a hearty element.
* **Green Beans:** 1 cup, trimmed and cut into 1-inch pieces. Green beans add a fresh, vibrant flavor and texture.
* **Corn:** 1 cup, frozen or fresh. Corn adds sweetness and a pop of color.
* **Peas:** 1 cup, frozen or fresh. Peas contribute sweetness and a tender texture.
* **Bay Leaf:** 1. Bay leaf adds subtle, aromatic notes to the soup. Remember to remove it before serving.
* **Dried Thyme:** 1 teaspoon. Thyme provides a warm, earthy flavor.
* **Dried Rosemary:** 1/2 teaspoon. Rosemary adds a distinct, piney aroma.
* **Salt and Black Pepper:** To taste. Season generously to enhance the flavors of the soup.
* **Fresh Parsley:** Chopped, for garnish (optional).

Optional additions

* **Turnips:** 1 cup, peeled and cubed, for an earthy flavor
* **Rutabaga:** 1 cup, peeled and cubed, for a slightly bitter note
* **Cabbage:** 1/2 head, shredded, for a mild sweetness and satisfying crunch
* **Zucchini or yellow squash:** 1 cup, diced, for a delicate flavor and soft texture
* **Mushrooms:** 1 cup, sliced, for an umami boost and hearty bite
* **Barley:** 1/2 cup, pearled or pot, for a chewy texture and added fiber
* **Worcestershire sauce:** 1 tablespoon, for depth and savory complexity
* **Red wine:** 1/2 cup, dry red wine, for richness and acidity (add with the beef broth)
* **Hot sauce:** A dash or two, for a subtle kick of heat

Step-by-Step Instructions

Follow these detailed instructions to create your own awesome beef vegetable soup:

**Step 1: Prepare the Beef**

* Pat the beef cubes dry with paper towels. This is crucial for achieving a good sear.
* Season the beef generously with salt and black pepper.

**Step 2: Sear the Beef**

* Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
* Working in batches, sear the beef cubes on all sides until browned. Avoid overcrowding the pot, as this will steam the beef instead of searing it. Remove the seared 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. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant.

**Step 4: Build the Broth**

* Add the diced carrots and celery to the pot and cook for 3-5 minutes, until slightly softened.
* Stir in the tomato paste and cook for 1 minute, stirring constantly.
* Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits (this is where a lot of flavor is!).
* Add the diced tomatoes, bay leaf, dried thyme, and dried rosemary.

**Step 5: Simmer the Soup**

* Return the seared beef to the pot.
* 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 become. Check the beef periodically and add more broth if needed to maintain the desired consistency.

**Step 6: Add the Vegetables**

* Add the cubed potatoes to the soup and cook for 15 minutes, or until they are almost tender.
* Add the green beans, corn, and peas and cook for another 5-10 minutes, or until they are heated through and tender-crisp.

**Step 7: Season and Serve**

* Remove the bay leaf from the soup.
* Taste and adjust the seasoning with salt and black pepper as needed.
* Ladle the soup into bowls and garnish with fresh parsley, if desired.

Tips for the Best Beef Vegetable Soup

Here are some tips to help you make the best beef vegetable soup:

* **Don’t skip the searing:** Searing the beef is essential for developing a deep, rich flavor. It also helps to create a beautiful crust that adds texture to the soup.
* **Use good quality beef broth:** The broth is the foundation of the soup, so using a good quality beef broth will make a big difference in the overall flavor. Homemade beef broth is always the best option, but store-bought broth can work well too.
* **Don’t overcook the vegetables:** Overcooked vegetables will become mushy and lose their flavor. Add the vegetables in stages, according to their cooking time, to ensure that they are cooked to perfection.
* **Simmer for a long time:** The longer the soup simmers, the more flavorful it will become. Simmering allows the flavors to meld together and the beef to become incredibly tender.
* **Adjust the seasoning to your liking:** Taste the soup frequently and adjust the seasoning with salt and black pepper as needed. Don’t be afraid to experiment with other herbs and spices to create your own unique flavor profile.
* **Let the soup rest:** Allowing the soup to rest for a few minutes before serving will allow the flavors to meld together even further.

Variations and Substitutions

This beef vegetable soup recipe is a great starting point, but feel free to customize it to your liking. Here are some variations and substitutions you can try:

* **Different Vegetables:** Use any vegetables you like, such as cabbage, zucchini, squash, or mushrooms.
* **Different Meat:** Substitute the beef chuck roast with ground beef, ground turkey, or even leftover cooked roast beef.
* **Add Grains:** Add barley, rice, or quinoa to make the soup even heartier.
* **Spicy Soup:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Creamy Soup:** Stir in a dollop of sour cream or Greek yogurt before serving for a creamy texture.

Serving Suggestions

Beef vegetable soup is a complete meal in itself, but here are some serving suggestions to make it even more enjoyable:

* **Crusty Bread:** Serve the soup with a side of crusty bread for dipping.
* **Grilled Cheese Sandwich:** Pair the soup with a grilled cheese sandwich for a classic comfort food combination.
* **Salad:** Serve the soup with a side salad for a lighter meal.
* **Garnish:** Garnish the soup with fresh parsley, chives, or a dollop of sour cream.

Storage and Reheating Instructions

**Storage:**

* **Refrigerator:** Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Transfer the cooled soup to freezer-safe containers or freezer bags. Label and date the containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

**Reheating:**

* **Stovetop:** Reheat the soup in a pot 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.

Nutritional Information (Estimated)

*Calories:* Approximately 350-450 per serving (depending on ingredients and portion size).

*Protein:* 25-35 grams.

*Carbohydrates:* 30-40 grams.

*Fat:* 15-25 grams.

*Fiber:* 5-8 grams.

*Note:* This is an estimate and can vary depending on the specific ingredients and portion sizes used.

Enjoy Your Awesome Beef Vegetable Soup!

This recipe is a surefire way to create a comforting, delicious, and nutritious meal. With its rich flavor, tender beef, and vibrant vegetables, this beef vegetable soup is sure to become a family favorite. So gather your ingredients, follow the steps, and enjoy a bowl of awesome goodness!