Beef & Vegetable Soup: A Hearty and Healthy Recipe
Are you looking for a delicious and nutritious soup recipe that's perfect for a chilly evening? Look no further! This beef and vegetable soup recipe is packed with flavor and goodness, and it's surprisingly easy to make. It's a perfect comfort food, ideal for a family dinner or a cozy night in. This recipe is also highly versatile, allowing you to easily customize it to your liking and what's in season.
Ingredients You'll Need:
This recipe is designed to be flexible, so feel free to adjust the quantities based on your preferences and the number of servings you need.
- 1.5 lbs Beef Stew Meat: Cut into 1-inch cubes. Chuck roast or other beef cuts suitable for stewing work well. For a richer flavor, consider browning the beef before adding it to the pot.
- 1 large Onion: Chopped. Yellow or white onions are both excellent choices.
- 2 Carrots: Peeled and chopped.
- 2 Celery Stalks: Chopped.
- 2 cloves Garlic: Minced. Adding a little extra garlic never hurts!
- 4 cups Beef Broth: Low sodium is recommended to control the saltiness.
- 4 cups Water: This helps to adjust the soup's consistency.
- 1 (14.5 ounce) can Diced Tomatoes: Undrained. Adds a nice tangy flavor.
- 1 cup chopped Potatoes: Yukon gold or russet potatoes are great options.
- 1 cup chopped Green Beans: Fresh or frozen work well.
- 1 cup chopped Peas: Fresh or frozen work well. Consider adding them towards the end of cooking time to maintain their texture.
- 1 teaspoon Dried Thyme: Or 1 tablespoon fresh thyme.
- 1 teaspoon Dried Rosemary: Or 1 tablespoon fresh rosemary.
- Salt and Pepper: To taste. Start with a small amount and adjust as needed.
- Bay Leaf: (Optional) Adds a subtle depth of flavor. Remove before serving.
Instructions for a Flavorful Bowl:
- Sauté the Vegetables: In a large pot or Dutch oven, sauté the onion, carrots, and celery in a little olive oil until softened. This step enhances the overall flavor of the soup. Add the minced garlic during the last minute of sautéing.
- Brown the Beef (Optional): If you choose to brown the beef, do so in batches to avoid overcrowding the pot. This step adds a delicious depth of flavor to the soup.
- Combine Ingredients: Add the browned beef (or raw beef if skipping the browning step), beef broth, water, diced tomatoes, potatoes, thyme, rosemary, and bay leaf (if using) to the pot. Bring to a boil, then reduce heat and simmer for at least 1.5-2 hours, or until the beef is tender.
- Add Remaining Vegetables: About 30 minutes before serving, add the green beans and peas. This ensures they retain their texture and don't become mushy.
- Season to Taste: Season with salt and pepper to your liking. Remember, you can always add more, but you can't take it away!
- Serve and Enjoy: Ladle the soup into bowls and serve hot. A crusty bread roll or a side salad makes a perfect accompaniment.
Tips and Variations:
- For a thicker soup: You can mash some of the potatoes against the side of the pot before serving.
- Add other vegetables: Feel free to add other vegetables like corn, zucchini, or mushrooms.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it a slow cooker recipe: Simply brown the beef (optional), then transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
This hearty and flavorful beef and vegetable soup is sure to become a family favorite. Enjoy the warmth and comfort of a delicious home-cooked meal! Remember to adjust seasonings to your personal preference. Happy cooking!
