Vegetable Beef Soup
Here is a simple and satisfying vegetable beef soup recipe that will warm you from the inside out. Packed with tender beef and a variety of fresh vegetables, this soup is perfect for chilly days or as a nourishing meal for your family. With its rich flavors and wholesome ingredients, you’ll find yourself coming back for seconds!
Ingredients
– 1 lb beef (chuck or stew meat), cut into cubes
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, chopped
– 3 potatoes, diced
– 1 can (14 oz) diced tomatoes
– 4 cups beef broth
– 1 cup green beans, trimmed
– 2 cloves garlic, minced
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 15 minutes, and cooking time is around 1 hour.
Nutritional Value
Each serving of vegetable beef soup contains approximately 250 calories, 15g protein, 10g carbohydrates, and 15g fat. This is based on a serving size of 1 cup.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of oil over medium heat.
2. Add the beef cubes and brown on all sides.
3. Remove the beef and set aside.
4. In the same pot, add the chopped onion, carrots, and celery. Sauté until softened.
5. Stir in the minced garlic and cook for an additional minute.
6. Return the beef to the pot and add the diced tomatoes and beef broth.
7. Bring to a boil, then reduce heat to simmer.
8. Add the diced potatoes, green beans, and bay leaf.
9. Season with salt and pepper to taste.
10. Cover and let simmer for about 1 hour until the beef is tender.
Alternative Ingredients
Feel free to substitute the beef with chicken or turkey for a lighter version. You can also use frozen vegetables if fresh ones aren’t available, which will save preparation time.
Serving and Pairings
This vegetable beef soup pairs wonderfully with crusty bread or a fresh garden salad. A sprinkle of cheese on top can add a delightful richness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. This soup also freezes well for up to 3 months; just thaw before reheating.
Cooking Mistakes
– Don’t rush the browning of the beef; it adds flavor.
– Avoid adding too much salt at the beginning; you can adjust later.
– Make sure to cut vegetables evenly for consistent cooking.
– If using canned tomatoes, rinse them to reduce acidity.
– Don’t skip the bay leaf; it enhances the soup’s flavor.
Helpful Tips
– Use a mix of vegetables for added nutrition and flavor.
– For extra richness, add a splash of red wine to the broth.
– Always taste and adjust seasoning before serving.
– Let the soup sit for a few minutes before serving to enhance flavors.
FAQs
Can I make vegetable beef soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef first, then add all ingredients to the cooker and cook on low for 6-8 hours.
What vegetables can I add to the soup?
You can add any vegetables you like, such as corn, peas, or mushrooms. Just make sure to adjust cooking times accordingly.
How can I make the soup thicker?
To thicken the soup, you can mash some of the potatoes or add a cornstarch slurry at the end of cooking.
Is vegetable beef soup healthy?
Yes, this soup is packed with nutrients from vegetables and provides a good source of protein from the beef, making it a balanced meal option.
Can I use leftover beef for this recipe?
Absolutely! Leftover roast beef works great in this soup. Just add it towards the end of cooking to heat through.
Conclusion
In conclusion, this vegetable beef soup is a versatile and nourishing dish that brings comfort and warmth to any meal. With its rich flavors and healthy ingredients, it’s sure to become a staple in your kitchen. Enjoy a bowl today!
Vegetable Beef Soup
Ingredients
- 1 lb beef chuck or stew meat, cut into cubes
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 3 potatoes diced
- 1 can 14 oz diced tomatoes
- 4 cups beef broth
- 1 cup green beans trimmed
- 2 cloves garlic minced
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the beef cubes and brown on all sides.
- Remove the beef and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté until softened.
- Stir in the minced garlic and cook for an additional minute.
- Return the beef to the pot and add the diced tomatoes and beef broth.
- Bring to a boil, then reduce heat to simmer.
- Add the diced potatoes, green beans, and bay leaf.
- Season with salt and pepper to taste.
- Cover and let simmer for about 1 hour until the beef is tender.
