Hearty Vegetable Beef Soup: A Recipe for Comfort and Flavor
Are you craving a warm, comforting bowl of soup that's packed with flavor and goodness? Look no further! This hearty vegetable beef soup recipe is perfect for a chilly evening or a satisfying weeknight meal. It's easy to make, customizable to your liking, and bursting with delicious ingredients. Let's dive into this flavorful adventure!
Ingredients You'll Need:
This recipe is easily scalable, so feel free to double or even triple it depending on how many hungry bellies you need to feed!
- Beef: 1.5 lbs beef stew meat, cut into 1-inch cubes. Choose a cut that's known for its tenderness when slow-cooked. Chuck roast or beef shank work wonderfully.
- Aromatics: 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves garlic, minced. These form the base of our rich flavor profile.
- Vegetables: 1 cup chopped green beans; 1 cup chopped potatoes (Yukon Gold or russet work best); 1 cup chopped corn (fresh or frozen); 1 (14.5 ounce) can diced tomatoes, undrained. The more vegetables, the merrier! Feel free to add your favorites.
- Broth: 6 cups beef broth (low sodium preferred). This provides the liquid foundation for our soup.
- Seasoning: 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; a bay leaf. Adjust seasonings to your taste.
- Optional additions: 1 cup chopped mushrooms, 1/2 cup pearl barley or other grains for added heartiness, a splash of Worcestershire sauce for extra depth.
Instructions for a Flavorful Feast:
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Brown the Beef: In a large pot or Dutch oven, brown the beef cubes over medium-high heat. This step adds depth of flavor. Work in batches to avoid overcrowding the pot. Remove the browned beef and set aside.
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Sauté the Vegetables: Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
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Combine Everything: Return the browned beef to the pot. Add the beef broth, green beans, potatoes, corn, diced tomatoes, thyme, rosemary, salt, pepper, and bay leaf.
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Simmer to Perfection: Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is very tender. The longer it simmers, the more the flavors meld together.
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Taste and Adjust: Remove the bay leaf before serving. Taste the soup and adjust seasoning as needed. You might want to add more salt, pepper, or even a dash of hot sauce for a kick!
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley or chives, if desired. Serve with crusty bread for dipping – the perfect finishing touch!
Tips for Soup Success:
- Slow and Low: Low and slow cooking is key to tender beef and rich flavor. Don't rush the process!
- Customize Your Veggies: Feel free to add other vegetables you love, such as zucchini, peas, or spinach. Get creative!
- Make it Ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner.
- Freeze for Later: This soup freezes beautifully. Portion it into freezer-safe containers and enjoy a hearty meal whenever you crave it.
This vegetable beef soup recipe is a guaranteed crowd-pleaser. It’s simple to follow, incredibly adaptable, and delivers a deeply satisfying and flavorful experience. So, gather your ingredients, follow the steps, and prepare to be amazed by the deliciousness! Enjoy!
