Vegetable Beef Soup

When it comes to hearty and comforting meals, Vegetable Beef Soup holds a special place. This wholesome dish, made with tender beef chunks, fresh vegetables, and savory broth, is a family favorite across seasons and occasions. Packed with nutrients and bursting with flavors, Vegetable Beef Soup is perfect for a cozy dinner, meal prep, or feeding a crowd.

With its colorful medley of vegetables and rich, aromatic broth, this recipe is a feast for the senses. Whether you’re craving a warm bowl on a cold winter evening or a light yet satisfying meal during summer, Vegetable Beef Soup fits the bill. Its adaptability and ease make it a must-have in your recipe collection.

This guide will walk you through the process of preparing a classic Vegetable Beef Soup, ensuring perfect results every time. Even if you’re a beginner in the kitchen, you’ll find this recipe straightforward and rewarding.

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: ~1.5 hours

For the Soup Base:

• Beef Stew Meat – 1 lb (450g), cut into bite-sized pieces
  • Calories: ~700 calories
• Olive Oil – 2 tablespoons
  • Calories: ~240 calories
• Onion – 1 large, chopped
  • Calories: ~45 calories
• Garlic Cloves – 3, minced
  • Calories: ~12 calories
• Beef Broth – 6 cups (1.4 liters)
  • Calories: ~15 calories per cup (~90 calories total)
• Tomato Paste – 2 tablespoons
  • Calories: ~30 calories
• Diced Tomatoes – 1 can (14.5 oz/411g)
  • Calories: ~90 calories

For the Vegetables:

• Carrots – 2 large, sliced
  • Calories: ~50 calories
• Celery – 2 stalks, sliced
  • Calories: ~20 calories
• Potatoes – 2 medium, peeled and diced
  • Calories: ~260 calories
• Green Beans – 1 cup, chopped
  • Calories: ~35 calories
• Corn Kernels – 1 cup (fresh or frozen)
  • Calories: ~130 calories
• Peas – 1 cup (fresh or frozen)
  • Calories: ~120 calories

Seasonings and Herbs:

• Bay Leaf – 1
  • Calories: 0 calories
• Dried Thyme – 1 teaspoon
  • Calories: ~3 calories
• Salt – 1 teaspoon (or to taste)
  • Calories: 0 calories
• Black Pepper – 1/2 teaspoon (or to taste)
  • Calories: 0 calories
• Fresh Parsley – 2 tablespoons, chopped (optional)
  • Calories: ~2 calories

1: Sear the Beef

• Heat Oil: In a large pot or Dutch oven, heat olive oil over medium-high heat.
• Cook Beef: Add the beef chunks, season with salt and pepper, and sear until browned on all sides. Remove the beef and set aside.

2: Sauté Aromatics

• Cook Onions and Garlic: In the same pot, add the chopped onions and minced garlic. Sauté until fragrant and translucent, about 5 minutes.

3: Build the Broth

• Add Broth and Tomatoes: Stir in the beef broth, tomato paste, and diced tomatoes. Bring the mixture to a gentle boil.
• Season: Add the bay leaf, thyme, additional salt, and pepper. Stir well to combine.

4: Add Beef and Vegetables

• Return Beef: Add the seared beef back into the pot.
• Add Root Vegetables: Stir in the carrots, celery, and potatoes. Reduce heat to a simmer.
• Cook: Cover the pot and let it simmer for 45 minutes, stirring occasionally.

5: Add Quick-Cooking Vegetables

• Add Beans, Corn, and Peas: Stir in the green beans, corn, and peas. Simmer for another 15 minutes or until all vegetables are tender.

6: Adjust and Garnish

• Taste and Adjust Seasoning: Remove the bay leaf. Taste the soup and adjust salt and pepper as needed.
• Garnish: Sprinkle with fresh parsley before serving.

Calorie Breakdown

• Beef Stew Meat: ~700 calories
• Olive Oil: ~240 calories
• Vegetables: ~780 calories
• Broth and Seasonings: ~135 calories
• Total Calories: ~1,855 calories (serves 6, ~310 calories per serving)

Balanced Flavors

The combination of savory beef, sweet vegetables, and aromatic herbs creates a well-rounded flavor profile.

Nutrient-Rich Ingredients

Packed with vitamins, protein, and fiber, this soup is as nourishing as it is delicious.

Customizable

Easily swap or add vegetables to suit your taste or use what you have on hand.

Meal Prep-Friendly

Reheats beautifully, making it perfect for leftovers or freezing for later meals.

Can I use chicken instead of beef?

Yes, chicken thighs or breasts can be substituted for beef for a lighter option.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Can I make this in a slow cooker?

Absolutely! Sear the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

What if my soup is too thick?

Add more beef broth or water to achieve your desired consistency.

Can I make this soup gluten-free?

Yes, ensure all ingredients, especially the beef broth, are labeled gluten-free.

How can I enhance the flavor?

A splash of Worcestershire sauce or a dash of red wine can add depth to the soup.

Can I skip the potatoes?

Yes, substitute with additional low-carb vegetables like zucchini or cauliflower for a keto-friendly version.