On those chilly evenings when the world outside seems to pause, there’s nothing quite like a bowl of homemade comfort. This Hearty Beef Vegetable Soup, with its mishmash of vibrant veggies and tender beef, wraps you in warmth like an old, cherished sweater. Did you catch last night’s meteor shower? I swear the soup tastes even better under a sky full of stars, with every spoonful taking me back to simpler times.
Steps
- Warm 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels, season it with salt and pepper, then add half of the beef to the pot. Brown the meat for about 4 minutes, turning it halfway through, and then transfer it to a plate. Repeat this process with the remaining beef.
- Add another tablespoon of oil to the now-empty pot, then add onions, carrots, and celery. Sauté the vegetables for 3 minutes, then add garlic and cook for an additional minute.
- Pour in the broth, canned tomatoes, browned beef, and dried herbs such as basil, oregano, and thyme. Season with salt and pepper, then bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally.
- Add the potatoes to the pot and continue to simmer, covered, for 20 minutes. If you prefer very soft green beans, you can add them with the potatoes.
- Stir in the green beans and let the soup simmer for another 15 minutes, or until all the vegetables and beef are tender.
- Add the frozen corn and peas to the pot and simmer until they are heated through, approximately 5 minutes.
- Mix in fresh parsley just before serving. Enjoy the soup warm, perhaps with a side of crusty bread for dipping.
Ingredients
- Beef stew meat
- Olive oil
- Yellow onion
- Carrots
- Celery
- Garlic
- Canned tomatoes
- Low-sodium beef broth or chicken broth
- Dried basil
- Dried oregano
- Dried thyme
- Salt
- Pepper
- Red potatoes
- Green beans
- Frozen corn
- Frozen peas
- Fresh parsley
Nutritional Values
Calories 2752 | Calories from Fat 792 | Fat 88g | Saturated Fat 24g | Cholesterol 528mg | Sodium 4648mg | Potassium 11224mg | Carbohydrates 240g | Fiber 40g | Sugar 48g | Protein 192g | Vitamin A 27560IU | Vitamin C 256.8mg | Calcium 616mg | Iron 36mg
FAQ
- Can I use a different type of meat for this recipe?
- Yes, you can substitute the beef stew meat with ground beef or even cut-up chuck roast. If you use ground beef, you can skip the initial 30-minute simmering step and proceed directly to adding the potatoes.
- Is it possible to make this soup in a slow cooker?
- Absolutely, you can adapt this recipe for a slow cooker. Start by browning the beef and sautéing the carrots, onions, celery, and garlic. Transfer these to a slow cooker along with the other ingredients, excluding the frozen veggies. Cook on low for about 6-7 hours until the beef and potatoes are tender. Then, add the frozen peas and corn and heat through.
- Can I replace the vegetables in the recipe with others I have on hand?
- Yes, this recipe is quite flexible. Feel free to swap out the vegetables for others you need to use up, making it a great way to utilize what you already have in your fridge.
- How can I make the soup less broth-like?
- If you prefer a less brothy soup, you can either reduce the amount of broth used or simmer the soup uncovered to allow some of the liquid to evaporate. Remember to adjust the salt if you choose to reduce the broth.
- Can fresh corn and peas be used instead of frozen?
- Yes, fresh corn and peas can be used in place of frozen. Simply add them at the same time you add the green beans to ensure they cook properly.
Tips
- For added tenderness, choose beef stew meat with good marbling and cut any larger pieces into bite-sized chunks as necessary.
- If you prefer a stronger herb flavor, substitute 1 tablespoon of dried Italian seasoning in place of the individual basil, oregano, and thyme.
- To achieve softer green beans, add them along with the potatoes during the cooking process.
- If fresh corn and peas are available, use them instead of frozen by adding them at the same time as the green beans.
Equipment
- Large Pot – For simmering the soup.
- Slow Cooker – If you choose to make the slow cooker version.
- Chef’s Knife – For chopping vegetables and cutting beef.
- Cutting Board – For preparing ingredients.
- Soup Ladle – For serving the soup.
