Vegetable Beef Soup
User Reviews
5
Vegetable Beef Soup
Description
This Vegetable Beef Soup recipe begins by seasoning cubed beef chuck roast and browning it in batches to develop flavor. The beef is then combined with chopped onions and garlic in the pot, followed by beef broth, canned diced tomatoes with their juices, and Italian seasoning. The mixture simmers covered for 45 to 65 minutes to tenderize the meat.
Once the beef is fork-tender, diced potatoes, sliced carrots, and celery are added and simmered for another 15 minutes. Green beans and corn are added last and cooked an additional 10 minutes, ensuring the vegetables retain some firmness and color. Salt and pepper are adjusted to taste before serving.
The soup offers a balance of rich beef flavor melded with fresh vegetables for texture and nutrition. Browning the beef separately enhances depth, and scraping brown bits adds flavor to the broth. Italian seasoning imparts a mild herbaceous note that complements the tomato base.
For thicker broth, a cornstarch slurry can be stirred in and cooked briefly. The recipe also notes options to use beef stew meat or ground beef and suggests adding fresh herbs with the last vegetables. Frozen veggies can be used by adding them along with the corn and beans. Extended cooking may be needed if the beef is not fully tender before adding vegetables.
Ingredients
- 1 ½ pounds beef chuck roast trimmed and cubed into ½" pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 6 cups beef broth
- 15 ounces diced tomatoes with juices, 1 can, canned
- 1 teaspoon Italian seasoning
- 2 medium potato cubed ½-inch
- 3 medium carrot sliced ½-inch
- 1 rib celery sliced ½-inch
- 6 ounces green beans cut into 1-inch pieces
- ½ cup corn kernels thawed, frozen
- parsley for garnish, optional, chopped, fresh
Instructions
- Season beef with salt & pepper.
- Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
- Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
- Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer covered for 45-65 minutes or until beef is fork-tender.
- Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
- Season with salt & pepper to taste and serve.
Notes
- Chuck roast is preferred for tender beef; beef stew meat is a suitable alternative but may need longer cooking.
- Brown beef in small batches to develop flavor; avoid overcrowding to prevent steaming.
- Scrape browned bits from the pan when adding liquid to enrich the broth's flavor.
- Ensure beef is fork-tender before adding vegetables; additional simmering may be required.
- For a thicker broth, mix cornstarch with water and stir into soup; cook at least 1 minute after adding.
- If substituting ground beef, reduce simmering time since it's pre-ground and cooks faster.
- Add fresh herbs with green beans and corn for best flavor; frozen vegetables can be added when adding corn and beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 229 | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 636mg | 27% |
| Potassium | 964mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4064IU | 81% |
| Vitamin C | 10mg | 11% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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