Vegetable Beef Soup
Cozy Up with the Best Vegetable Beef Soup!
Is there anything more comforting than a steaming bowl of homemade soup on a chilly day? This Vegetable Beef Soup recipe is a classic for a reason – it’s hearty, flavorful, and packed with goodness. It’s the perfect dinner to warm you up and fill your belly! We’ve taken the traditional recipe and streamlined it for a weeknight meal without sacrificing any of the deliciousness.
This isn’t just any beef soup; it’s a vibrant medley of tender steak, perfectly cooked vegetables, and a rich, savory broth. It’s a fantastic way to get your veggies in, and it’s sure to be a hit with the whole family. Plus, it’s incredibly versatile – feel free to swap out vegetables based on what you have on hand or what’s in season.
What makes this Vegetable Beef Soup so special?
- Flavorful Broth: We use beef stock as a base, which creates a deep, rich flavor. The bay leaves and Italian seasoning add layers of complexity.
- Tender Steak: Using sirloin or stew meat ensures the beef is incredibly tender and flavorful.
- Hearty Vegetables: A mix of carrots, celery, potatoes, and optional frozen mixed vegetables provides a satisfying and nutritious meal.
- Easy to Make: This recipe is surprisingly simple to make, perfect for busy weeknights.
Tips for the Best Vegetable Beef Soup:
- Browning the Beef: Don’t overcrowd the pot when browning the steak. Work in batches to ensure each piece gets a nice sear.
- Simmering Time: The longer the soup simmers, the more flavorful it will become. Feel free to let it simmer for up to an hour.
- Customize Your Veggies: Feel free to add other vegetables like green beans, peas, or corn.
- Make it Spicy: Add a pinch of red pepper flakes for a little heat.
Frequently Asked Questions:
Q: Can I use a different cut of beef?
A: Yes, you can! Chuck roast is also a great option, but it may require a longer simmering time to become tender.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: What can I serve with Vegetable Beef Soup?
A: Crusty bread, a side salad, or grilled cheese sandwiches are all great accompaniments.
We hope you enjoy this comforting and delicious Vegetable Beef Soup as much as we do! It’s a recipe you’ll reach for again and again.
Vegetable Beef Soup
Ingredients
- 2 Tbsp olive oil
- 1.5 lb sirloin steak (or stew meat)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 C carrots, diced
- 1 C celery, diced
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 bag frozen mixed vegetables (optional)
- 8 C beef stock
- 2 bay leaves
- 1 15 oz can diced tomatoes with juice
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- In a large stockpot heat 1 Tbsp olive oil on medium-high heat. Add half of the steak, stirring frequently until well browned. Remove and transfer to another plate.
- Repeat with remaining steak. Reduce heat to medium-low and add the remaining olive oil along with the onion, cook while stirring occasionally for about 5 minutes.
- Add the garlic, carrots, celery, and potatoes and continue to cook for another 3 minutes.
- Add the remaining ingredients, as well as the steak, to the pot and bring to a boil.
- Reduce heat to medium-low and cover the pot, simmer for 20 to 30 minutes or until steak and vegetables are tender.
- Remove bay leaves and serve.
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