Hearty Vegetable Beef Soup Recipe for Cozy Nights

There’s something magical about a steaming bowl of vegetable beef soup. The aroma wafts through the air, wrapping you in a warm embrace, as the rich flavors dance on your palate. Picture this: tender pieces of beef swimming in a vibrant medley of fresh vegetables, all simmered to perfection in a savory broth that sings with every slurp.

This isn’t just any soup; it’s a time capsule of cozy family dinners and cherished moments. I remember the first time I made this for my friends—let’s just say it was an instant hit. Perfect for chilly evenings or when you’re feeling under the weather, this dish promises not just sustenance but comfort wrapped in love.

I once served this to my friends during a game night, and their delighted reactions were priceless—one even declared it “life-changing” while spooning another helping into his bowl.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: This cut is perfect for slow cooking, turning tender and flavorful as it simmers.

• Carrots: Choose vibrant, firm carrots for sweetness and crunch; they add color and nutrition.

• Potatoes: Use Yukon gold or red potatoes for their creamy texture that complements the soup beautifully.

• Celery: Fresh celery gives a delightful crunch and aromatic base to enhance soup flavor.

• Onion: A medium onion adds depth; sauté until translucent for maximum flavor release.

• Garlic: Fresh minced garlic infuses the broth with robust flavor; you can’t have too much of it!

• Beef Broth: Opt for low-sodium broth so you can control the saltiness without sacrificing flavor.

• Diced Tomatoes: Canned tomatoes add acidity and brightness; choose ones packed in juice for best results.

• Herbs (Thyme & Bay Leaves): Fresh thyme elevates flavor while bay leaves provide an earthy undertone during cooking.

• Salt & Pepper: Essential seasonings that bring all flavors together; season throughout cooking to build depth.

• Olive Oil: Use olive oil for sautéing veggies until fragrant; it enhances taste while keeping everything moist.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Sautéing the Base Ingredients: Heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and garlic, stirring until they soften and release their enticing aroma.

Browning the Beef: Cut beef chuck roast into bite-sized pieces. Increase heat to medium-high and brown the beef on all sides until nicely seared—this seals in those mouth-watering juices.

Add Vegetables: Toss in diced carrots, potatoes, celery, and any other veggies you fancy. Stir them around to combine flavors before introducing liquids.

Pour in Broth and Tomatoes: Add beef broth along with diced tomatoes (with juice) to create a flavorful base. Scrape up any browned bits from the bottom of the pot—those are pure flavor magic!

Add Herbs: Toss in fresh thyme and bay leaves while seasoning generously with salt and pepper. These herbs will infuse your soup with fragrance as it cooks.

Simmer Away: Bring everything to a boil then reduce heat to low; cover the pot and let your soup simmer gently for at least 1-2 hours. Don’t forget to stir occasionally! You’ll know it’s done when vegetables are tender, and flavors meld together beautifully.

Now that you’ve embarked on this culinary journey of making vegetable beef soup, get ready to enjoy something truly special! It’s hearty enough to be a meal on its own yet light enough to leave room for dessert (because who can resist dessert?). Enjoy!

Perfecting the Cooking Process

Start by browning the beef first to lock in flavor, then add onions and garlic for richness. Next, toss in your vegetables before adding broth to create a flavorful base.

Add Your Touch

Feel free to swap out vegetables based on what’s in season or what you have left in the fridge. Adding herbs like thyme or rosemary can elevate the flavor profile significantly.

Storing & Reheating

Store leftover vegetable beef soup in an airtight container in the fridge for up to four days. When reheating, do so gently on the stove to maintain texture.

It was a chilly Sunday afternoon when my best friend declared my vegetable beef soup “the best thing since sliced bread.” It was heartwarming feedback that made me realize how food truly connects us!

FAQ

Can I use frozen vegetables in vegetable beef soup?

Absolutely! Frozen vegetables can save time and still provide great flavor.

How long does vegetable beef soup last in the fridge?

It lasts up to four days when stored properly in an airtight container.

Can I make vegetable beef soup in a slow cooker?

Yes! Just brown the meat first, then slow-cook with veggies and broth for eight hours.

Print

Vegetable Beef Soup

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• Author: Ethan Brooks
• Total Time: 1 hour 45 minutes
• Yield: Serves 6

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Description

Vegetable Beef Soup is a comforting classic that brings warmth and satisfaction in every bowl. Tender chunks of beef mingle with a colorful mix of fresh vegetables, all simmered in a savory broth that fills your home with inviting aromas. Perfect for chilly nights or family gatherings, this easy-to-make recipe is not only delicious but also customizable based on your pantry staples. Enjoy the delightful blend of flavors and the heartwarming experience it creates!

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Ingredients

Scale 1x2x3x

• 1 lb beef chuck roast, cut into bite-sized pieces
• 2 medium carrots, diced
• 2 medium Yukon gold potatoes, diced
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 1 can (14 oz) diced tomatoes with juice
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp olive oil

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until softened.
2. Increase heat to medium-high; add beef and brown on all sides.
3. Stir in carrots, potatoes, celery, and any additional vegetables.
4. Pour in broth and add diced tomatoes; scrape any browned bits from the pot.
5. Add thyme, bay leaves, salt, and pepper; bring to a boil.
6. Reduce heat to low; cover and simmer for 1-2 hours until veggies are tender.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Main
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 4g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 60mg

Keywords: Feel free to swap vegetables based on what you have available. For added depth of flavor, consider using fresh herbs like rosemary or parsley.