Beef and Vegetable Soup
Cozy Up with a Bowl of Hearty Beef and Vegetable Soup
Is there anything more comforting than a warm bowl of soup on a chilly day? This Beef and Vegetable Soup recipe is a classic for a reason – it’s packed with flavor, incredibly satisfying, and surprisingly easy to make. It’s the perfect dinner to nourish your family or enjoy a cozy night in.
This isn’t your average soup. We’ve focused on building layers of flavor with simple ingredients. The tender beef, combined with the sweetness of carrots and the subtle bite of celery, creates a symphony of tastes that will have everyone asking for seconds. Plus, it’s a fantastic way to get your daily dose of vegetables!
What makes this Beef and Vegetable Soup special?
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Easy to Customize: Feel free to swap out vegetables based on your preferences or what’s in season.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for lunch or dinner throughout the week.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
Tips for the Best Beef and Vegetable Soup:
- Browning the Beef: Don’t skip this step! Browning the beef adds a depth of flavor that you won’t get otherwise.
- Simmering Time: The longer the soup simmers, the more flavorful it becomes. We recommend at least 45 minutes, but up to 2 hours is even better.
- Seasoning: Taste as you go and adjust the seasoning to your liking. A pinch of red pepper flakes can add a nice kick!
Frequently Asked Questions
Q: Can I use a different cut of beef?
A: Yes! While we recommend using stew meat or cubed steak, you can also use chuck roast cut into cubes. Just be sure to trim any excess fat.
Q: Can I add potatoes to this soup?
A: Absolutely! Add about 1-2 cups of diced potatoes along with the other vegetables. They’ll add extra heartiness to the soup.
Q: Can I make this soup in a slow cooker?
A: Yes! Brown the beef first, then transfer it to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze this soup?
A: Yes! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
Q: What sides go well with Beef and Vegetable Soup?
A: Crusty bread for dipping, a side salad, or grilled cheese sandwiches are all excellent choices.
Beef and Vegetable Soup
Ingredients
- 1 cup Steak, cubed
- 1 cup Onions, chopped
- 1 cup Carrots, chopped
- 1 cup Celery, chopped
- 1 cup Diced Tomatoes, no salt added undrained
- 2 bags Frozen Soup Mix Vegetables
- 1 tablespoon Dried Parsley
- 1 teaspoon Salt
- 0.75 teaspoon Paprika
- 0.5 teaspoon Garlic Powder
- 0.25 teaspoon Ground Black Pepper
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat. Add the steak to the pot and cook until browned on all sides. Drain off grease if needed.
- Add the onions, carrots, and celery. Sauté for 5 minutes until slightly softened.
- Add the remaining ingredients and stir well. Bring soup to a boil and reduce heat to medium-low. Partially cover pot.
- Simmer for at least 45 minutes or up to 2 hours, stirring occasionally. Season to taste if needed. Enjoy!
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