Martha’s Marvelous Vegetable Beef Soup: A Hearty & Healthy Recipe

## Introduction

There’s nothing quite like a warm, comforting bowl of soup on a chilly day. And when it comes to classic comfort food, Martha’s Vegetable Beef Soup reigns supreme. This isn’t just any soup; it’s a symphony of flavors, textures, and wholesome ingredients that will nourish your body and soul. Inspired by classic recipes and perhaps a touch of Martha Stewart’s signature touch, this version of vegetable beef soup is packed with tender beef, an array of vibrant vegetables, and a rich, savory broth. It’s the perfect dish for a family dinner, a potluck gathering, or simply a cozy night in.

This recipe provides a detailed, step-by-step guide to creating this delicious and satisfying soup. We’ll cover everything from selecting the best ingredients to perfecting the simmering process. So, grab your apron, gather your ingredients, and let’s get cooking!

## Why This Recipe Works

This recipe stands out for several reasons:

* **Flavor Depth:** The combination of browned beef, aromatic vegetables, and beef broth creates a deep, complex flavor profile.
* **Nutrient-Rich:** Packed with a variety of vegetables, this soup is a great source of vitamins, minerals, and fiber.
* **Versatile:** You can easily customize the vegetables to your liking or what you have on hand.
* **Freezer-Friendly:** This soup freezes beautifully, making it a perfect make-ahead meal.
* **Comforting and Satisfying:** The hearty combination of beef and vegetables makes this soup a truly satisfying and comforting dish.

## Ingredients You’ll Need

Before you begin, let’s gather all the necessary ingredients. This ensures a smooth and efficient cooking process.

* **Beef:** 1.5-2 pounds beef chuck, cut into 1-inch cubes. Beef chuck is ideal because it becomes incredibly tender when simmered for a long time. You can also use stew meat.
* **Olive Oil:** 2 tablespoons. Used for browning the beef and sautéing the vegetables. You can substitute with another oil with a high smoke point, like avocado oil.
* **Onion:** 1 large, chopped. Yellow or white onion works well.
* **Celery:** 2-3 stalks, chopped. Celery adds a subtle, savory flavor.
* **Carrots:** 2-3 large, peeled and chopped. Carrots provide sweetness and vibrant color.
* **Garlic:** 3-4 cloves, minced. Garlic adds a pungent and aromatic flavor.
* **Beef Broth:** 8 cups. Use a good quality beef broth for the best flavor. You can also use beef stock.
* **Diced Tomatoes:** 1 (28 ounce) can, undrained. Diced tomatoes add acidity and richness to the soup.
* **Tomato Paste:** 2 tablespoons. Tomato paste intensifies the tomato flavor and adds depth.
* **Potatoes:** 2-3 medium, peeled and cubed. Russet or Yukon Gold potatoes are good choices.
* **Green Beans:** 1 cup, trimmed and cut into 1-inch pieces. Fresh or frozen green beans can be used.
* **Corn:** 1 cup, fresh or frozen. Corn adds sweetness and texture.
* **Peas:** 1 cup, fresh or frozen. Peas add sweetness and vibrant color.
* **Bay Leaf:** 1-2 bay leaves. Bay leaves add a subtle, aromatic flavor. Remember to remove them before serving.
* **Dried Thyme:** 1 teaspoon. Thyme adds an earthy and herbaceous flavor.
* **Dried Oregano:** 1 teaspoon. Oregano complements the other herbs and adds depth.
* **Salt and Pepper:** To taste. Adjust the seasoning to your preference.
* **Optional:** Worcestershire sauce (1-2 teaspoons) for added umami depth. A splash of red wine vinegar (1 teaspoon) to brighten the flavors at the end.
* **Garnish:** Fresh parsley, chopped (for serving).

## Equipment You’ll Need

* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula

## Step-by-Step Instructions

Now, let’s get started with the cooking process. Follow these detailed instructions for a perfect pot of Martha’s Vegetable Beef Soup.

**Step 1: Prepare the Beef**

* Pat the beef cubes dry with paper towels. This helps them brown properly.
* Season the beef generously with salt and pepper. Don’t be shy with the seasoning!

**Step 2: Brown the Beef**

* Heat the olive oil in the Dutch oven or pot over medium-high heat. Make sure the oil is shimmering before adding the beef.
* Add the beef in batches, making sure not to overcrowd the pot. Overcrowding will cause the beef to steam instead of brown. Brown the beef on all sides until it’s nicely seared, about 3-5 minutes per batch. This step is crucial for developing a rich, deep flavor.
* Remove the browned beef from the pot and set aside.

**Step 3: Sauté the Aromatics**

* Add the chopped onion, celery, and carrots to the pot. Sauté over medium heat until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning.
* 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: Add the Liquids and Seasonings**

* Pour in the beef broth and scrape the bottom of the pot to deglaze it, loosening any browned bits that have stuck to the bottom. These browned bits add tons of flavor!
* Add the diced tomatoes (undrained), tomato paste, bay leaf, dried thyme, and dried oregano. Stir well to combine.
* Return the browned beef to the pot.

**Step 5: Simmer the Soup**

* Bring the soup to a simmer, then reduce the heat to low. Cover the pot 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 soup occasionally and add more beef broth if needed to maintain the desired consistency.

**Step 6: Add the Potatoes and Hearty Vegetables**

* Add the cubed potatoes to the soup and continue to simmer for another 15-20 minutes, or until the potatoes are tender.

**Step 7: Add the Remaining Vegetables**

* Add the green beans, corn, and peas to the soup. Simmer for another 5-10 minutes, or until the vegetables are tender-crisp. If using frozen vegetables, you may need to add a few extra minutes of cooking time.

**Step 8: Adjust Seasoning and Serve**

* Remove the bay leaf from the soup.
* Taste the soup and adjust the seasoning with salt and pepper as needed. You can also add a splash of Worcestershire sauce or red wine vinegar for added flavor, if desired.
* Ladle the soup into bowls and garnish with fresh chopped parsley.

## Tips for the Best Vegetable Beef Soup

* **Don’t Skip the Browning:** Browning the beef is crucial for developing a rich, deep flavor in the soup. Take the time to brown it properly.
* **Use Good Quality Beef Broth:** The beef broth is the base of the soup, so using a good quality broth will make a big difference in the flavor. Homemade beef broth is even better!
* **Simmer Low and Slow:** Simmering the soup for a long 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 other vegetables to your liking. Some other great options include zucchini, bell peppers, or mushrooms.
* **Don’t Overcook the Vegetables:** Add the vegetables in stages according to their cooking time to prevent them from becoming mushy.
* **Make It Ahead:** This soup tastes even better the next day after the flavors have had time to meld. It’s a great make-ahead meal.
* **Freeze for Later:** Vegetable beef soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months.

## Variations and Substitutions

This recipe is a great base for customization. Here are a few ideas for variations and substitutions:

* **Spicy Vegetable Beef Soup:** Add a pinch of red pepper flakes or a chopped jalapeño pepper to the soup for a spicy kick.
* **Vegetarian Vegetable Soup:** Omit the beef and use vegetable broth instead of beef broth. Add a can of drained and rinsed kidney beans or black beans for added protein.
* **Instant Pot Vegetable Beef Soup:** Shorten the cooking time by using an Instant Pot. Brown the beef using the sauté function, then add the remaining ingredients and cook on high pressure for 30 minutes, followed by a natural pressure release.
* **Slow Cooker Vegetable Beef Soup:** Combine all the ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
* **Different Cuts of Beef:** While beef chuck is recommended, you can also use other cuts of beef, such as beef round or sirloin. Just be sure to adjust the cooking time accordingly.
* **Different Vegetables:** Feel free to substitute or add other vegetables to your liking. Some other great options include zucchini, bell peppers, mushrooms, or sweet potatoes.
* **Add Barley or Rice:** For a heartier soup, add 1/2 cup of barley or rice to the soup along with the potatoes. You may need to add more broth to compensate for the added liquid absorption.

## Serving Suggestions

Martha’s Vegetable Beef Soup is delicious on its own, but here are a few serving suggestions to elevate your meal:

* **Serve with Crusty Bread:** A slice of crusty bread is perfect for soaking up the flavorful broth.
* **Add a Dollop of Sour Cream or Greek Yogurt:** A dollop of sour cream or Greek yogurt adds a creamy tang to the soup.
* **Garnish with Fresh Herbs:** Fresh parsley, cilantro, or dill add a burst of freshness.
* **Serve with a Side Salad:** A simple side salad complements the hearty soup.
* **Pair with a Grilled Cheese Sandwich:** A classic combination that’s always a hit.

## Nutritional Information (Approximate)

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

* Calories: 350-450 per serving
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 25-35 grams
* Fiber: 5-7 grams

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen vegetables?**

A: Yes, you can definitely use frozen vegetables in this soup. Just add them towards the end of the cooking process, as they cook faster than fresh vegetables.

**Q: Can I make this soup in a slow cooker?**

A: Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

**Q: Can I freeze this soup?**

A: Yes, this soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months.

**Q: How do I prevent the vegetables from becoming mushy?**

A: Add the vegetables in stages according to their cooking time. Hearty vegetables like potatoes and carrots should be added earlier, while more delicate vegetables like green beans and peas should be added towards the end.

**Q: Can I use a different cut of beef?**

A: While beef chuck is recommended, you can also use other cuts of beef, such as beef round or sirloin. Just be sure to adjust the cooking time accordingly.

**Q: What can I add to make the soup spicier?**

A: Add a pinch of red pepper flakes or a chopped jalapeño pepper to the soup for a spicy kick.

## Conclusion

Martha’s Vegetable Beef Soup is a comforting and nutritious meal that’s perfect for any occasion. With its rich, savory flavor and hearty combination of beef and vegetables, this soup is sure to become a family favorite. So, gather your ingredients, follow the steps, and enjoy a delicious bowl of homemade goodness!

Enjoy!