Vegetable Beef Soup

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Known to be the perfect dish for a cold day, this vegetable beef soup celebrates every included vegetable, and offers tender chunks of beef in a fantastic seasoned broth.

What Is In Vegetable Beef Soup?

Honestly, vegetable beef soup should have the vegetables in it that your family loves, with large pieces of beef of course. The best cuts of meat to use for any soup would be chuck roast or if pre-cut also it is known as stew meat.

The beef based broth is then seasoned with oregano, thyme, basil with red pepper flakes and a little curry powder for an added boost! Simmered over a long period of time, the flavors come together beautifully.

In our house, while most vegetable soups have peas in them,my boys do not like them so they do not make cut. Everything else is in play so I try to focus in what is available at the farmers market. If it is in the winter, I simply substitute in frozen vegetables for the items I would usually use fresh. Corn, green beans, peas if you like them for instance.

I usually like to meal plan a soup into each week because it is a great way to clean out the refrigerator of bits and things and repurpose them in a soup. This Vegetable Beef Soup is always a great go to because there always seems to be vegetables left over.

Our Vegetable Beef Soup Recipe Ingredients:

How To Make Vegetable Beef Soup

Heat 1 Tbsp of olive oil in a large pot soup pot over medium high heat. 

Remove your stew meat from the packaging and be sure that you pat the meat dry. To get a good seer on the meat you need to remove the moisture first. Then sprinkle the meat generously with salt and pepper.

Working in batches, add the meat to the hot oil, careful not to over overcrowd pan or the meat will not brown properly. Cook the beef for about 5 minutes, turning half-halfway get a nice brown color to the meat.  Repeat the process until the meat is all browned.  Set the meat aside.

Add the remaining tablespoon of oil into the pan and add the onions, carrots, celery and saute about 3 minutes.  Then add the garlic in and cook 2 minutes longer. Be careful that you do not burn the garlic. Be mindful of the how long the garlic is cooking.

To the pan add in the broth, tomatoes, browned beef bits, potatoes, basil oregano, thyme, curry powder, bay leaves and season with salt and pepper.  

Bring the soup to a nice simmer and reduce the heat to low.  Cover the pot and stirring occasionally, you are going to simmer this soup for at least 45 minutes.

Now add in the green beans, kale, corn, zucchini and squash for the remaining 15 minutes or until the vegetables are tender and the beef is perfect. Peas are also great in this soup, but my family is not crazy about them so I have left them out here.

When you are ready to serve, add in the parsley. 

Can You Cook This Soup In Crockpot?

Yes! It is actually my favorite choice when making soups in general and this Vegetable Beef Soup is no exception. Proceed thru the instructions leaving the green beans, corn, kale, zucchini and squash for the last 30 minutes. All told, I like to keep my soups on low in the crock pot for 6-7 hours.

Should You Freeze Vegetable Beef Soup?

Yes, you can freeze this soup in a freezer-safe container. It defrosts nicely and re-heats without issue.

LOOKING FOR MORE DELICIOUS SOUP RECIPES? BE SURE TO CHECK THESE OUT:

• 20-Minute Thai Red Curry Soup With Shrimp
• Homemade Tomato Soup Recipe
• Chicken Tortilla Soup

 

Vegetable Beef Soup

Serves: 10 Prep Time: 25 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 lb of beef stew meat
• 3 Tbsp Extra Virgin Olive Oil
• 1 1/2 Cups Onion, finely chopped ( 1 Large Onion)
• 3 Medium Carrots ( 1 1/3 cup or so)
• 3 Medium Celery Stalks ( 1 cup or so)
• Medium green pepper, diced 
• 5 Cloves Garlic
• 8 Cups Low Sodium Beef Broth
• 2 (14 oz) canned fire roasted diced tomatoes
• 2 bay leaves 
• 1/2 tsp curry powder
• 1 tsp dried oregano
• 1 1/2 tsp dried basil
• 1/2 tsp dried thyme 
• 1/2 tsp red pepper flakes
• 1 lb yellow potatoes, chopped into cubes about 3/4 inch
• 1 1/2 cups of green beans, ends trimmed and snapped into pieces (*)
• 1  1/2 cup corn, frozen or two fresh cobs roasted then corn removed (*)
• 2 cups kale, ribs removed 
• 1/3 cup fresh parsley 
• Salt and Pepper to taste. 

 

Instructions

1. Heat 1 Tbsp of olive oil in a large pot over medium heat. 
2. Season the stew meat with salt and pepper and in batches, add the meat to the hot oil, careful not to over overcrowd pan.  Cook the beef for about 5 minutes, turning half-halfway get a nice brown color to the meat.  Repeat the process until the meat is all browned.  Set the meat aside.
3. Add the remaining tablespoon of oil into the pan and add the onions, carrots, celery, green pepper and saute about 3 minutes.  Then add the garlic in and cook 2 minutes or so longer. 
4. To the pan add in the broth, tomatoes, browned beef bits, potatoes, basil oregano, thyme, curry powder, red pepper flakes,  bay leaves and season with salt and pepper.  
5. Bring the soup to a nice simmer and reduce the heat to low.  Cover the pot and stirring occasionally, you are going to simmer this soup for 45 minutes.
6. Now add in the green beans, corn, kale, zucchini and squash for the remaining 15 minutes or until the vegetables are tender and the beef is perfect.
7. When you are ready to serve, add in the parsley. 

 

 

Notes

(*) If vegetables are not in season you can substitute frozen.  

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