This hearty vegetable beef soup is packed with tender chunks of beef, fresh veggies, and comforting flavors. It’s like a warm hug in a bowl, perfect for chilly days!
Honestly, it’s so easy to make—just toss everything in one pot and let it simmer. I love serving it with some crusty bread for dipping—yum! 🥖
Key Ingredients & Substitutions
Beef stew meat: Cuts like chuck or brisket work best, as they become tender when simmered. If you prefer a leaner option, try using sirloin, although it may not be as rich in flavor.
Vegetables: This soup is super flexible! You can swap out the green beans for peas, corn for bell peppers, or use frozen mixed veggies if you’re in a pinch. Just make sure to adjust the cooking times for softer veggies.
Broth: Beef broth adds depth, but you can use chicken broth or vegetable broth for a lighter version. If you want it richer, adding a splash of red wine helps enhance the flavors!
Pasta: Small pasta shapes like elbow macaroni or orzo are great substitutes if you can’t find ditalini. You could also skip the pasta altogether for a low-carb option.
How Can I Make Sure My Beef is Tender in This Soup?
The key to tender beef is allowing it to simmer at a low temperature after browning. This breaks down the tough fibers in the meat. Here’s how:
- Brown the beef on medium-high heat to develop flavor, then remove and sauté the onion.
- Add the beef back to the pot with the broth and spices, and bring it to a boil.
- Lower the heat and let it simmer, covered, for at least an hour to let those flavors meld and the beef tenderize.
Keep it covered and check occasionally. If you find the broth gets too thick, feel free to add a little extra broth or water while simmering.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, cut into 1-inch pieces
- 1 cup baby corn, sliced
- 1 cup green peas (fresh or frozen)
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 1 cup small pasta shapes (such as ditalini or tubetti)
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Vegetable Beef Soup takes about 15 minutes for prep and roughly 1 hour and 30 minutes to cook, including simmering time. So, in total, you’re looking at about 1 hour and 45 minutes from start to finish. Perfect for a cozy evening!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown it on all sides until it’s nicely caramelized, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside on a plate.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. Then, add the minced garlic and cook it for another minute until it’s fragrant. This helps develop a flavorful base for your soup!
3. Combine Ingredients:
Return the browned beef to the pot. Add in the diced tomatoes, beef broth, dried thyme, dried basil, and the bay leaf. Stir everything well to combine all the flavors together.
4. Simmer the Soup:
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the beef is tender and the flavors meld beautifully.
5. Add the Vegetables:
After an hour, add the sliced carrots, chopped celery, cubed potatoes, green beans, sliced baby corn, and green peas into the pot. Stir everything in and continue to simmer for an additional 20 minutes, covered, until the vegetables are tender.
6. Cook the Pasta:
Now, it’s time to add the small pasta to the pot. Cook uncovered for about 8-10 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
7. Final Touches:
Carefully remove the bay leaf from the soup and season it with salt and freshly ground black pepper to taste. Adjust as needed based on your preference.
8. Serve It Up:
Ladle the hot soup into bowls and sprinkle with freshly chopped parsley for that beautiful finishing touch. Enjoy your hearty soup warm, and if you like, serve it with some crusty bread on the side for dipping.
This Vegetable Beef Soup is a delightful mix of tender beef chunks and vibrant vegetables in a rich broth. It’s perfect for a nourishing and warming meal any day of the week!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely beforehand. The best way to thaw beef is by leaving it in the refrigerator overnight. If you’re short on time, you can also use the cold water method: place the beef in a sealed plastic bag and submerge it in cold water until thawed.
What If I Don’t Have Beef Broth?
No problem! If you don’t have beef broth, you can substitute it with chicken broth or vegetable broth for a lighter flavor. You can also use water, though the soup will be less rich in taste. Consider adding an extra tablespoon of soy sauce or Worcestershire sauce for more depth if using water.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. When reheating, add a splash of water or broth to bring back the soup’s texture as it may thicken when stored.
Can I Add Different Vegetables?
Absolutely! This recipe is very flexible. You can add any vegetables you have on hand, like zucchini, bell peppers, or spinach. Just adjust the cooking times accordingly—softer vegetables can be added later in the cooking process to prevent them from becoming mushy.
