Vegetable Beef Soup Recipe
User Reviews
5
Vegetable Beef Soup Recipe
Description
This soup recipe begins by browning seasoned beef stew meat in batches to develop flavor, using olive oil. Then onions, carrots, and celery are sautéed in the same pot, scraping up browned bits. Garlic is added shortly before canned diced tomatoes, cubed potatoes, fresh herbs like thyme and bay leaf are stirred in. The beef is returned to the pot and covered with chicken or beef stock and water, seasoned with salt and pepper. The soup simmers gently, allowing flavors to blend and the beef to become tender.
Fresh green beans and frozen peas are added towards the end to retain their texture and color. This mixture results in a filling, balanced soup with tender chunks of beef, soft potatoes, and a medley of vegetables in a flavorful broth. The combination of fresh herbs and tomato provides brightness and warmth.
This recipe yields about 10 cups, suitable for about 6 servings, making it ideal for family meals or leftovers. It can be made ahead and often improves after resting overnight in the refrigerator. The flavor deepens as the ingredients meld. It also freezes well if stored properly, making it practical to prepare in batches.
For convenience, slower cooking methods are possible, such as using a slow cooker variant. Using beef chuck roast cut into cubes instead of pre-cut stew meat is a good option if preferred.
Ingredients
For the Beef:
- 2 pounds beef stew meat cut into 1-inch cubes (such as chuck roast)
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons olive oil divided
For the Soup:
- 1 teaspoon olive oil
- 2 onion chopped - approximately 1 cup, medium
- 5 carrot peeled and sliced ½-inch thick slices - approximately 1 cup
- 5 celery chopped - approximately 1 cup, stalks
- 2 cloves garlic minced
- 1 can diced tomatoes (28 oz.)
- 1 pound Yukon Gold potatoes cut into 1/2-inch cubes
- 3 thyme fresh, sprigs
- 1 bay leaf
- 4 cups chicken or beef stock, low-sodium or homemade
- 1 cups water
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups Green bean fresh
- 1 cup peas frozen
- ¼ cup parsley as garnish, chopped, fresh
Instructions
- For the beef: Using paper towels, pat-dry the stew meat. Salt and pepper in all sides and set aside. Heat one tablespoon of olive oil in a large heavy bottom pot in medium-high heat. Once it is sizzling hot, add in half of the seasoned beef and cook for 3 minutes on each side. (The beef will not fully be cooked)Transfer to a plate. Repeat the same steps with the rest of the olive oil and meat. Transfer the second batch to the plate and cover it with aluminum foil. Do not wash the pot.
- To make the soup: Heat olive oil in the now-empty pan in medium-high heat. Add in onion, carrots, and celery. Using a wooden spoon, cook the vegetables, scraping the bits and pieces of meat at the bottom of the pan, until they are translucent, 8-10 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the tomatoes, potatoes, thyme, and bay leaf. Give it a stir.
- Transfer the semi-cooked beef into the pot. Pour the stock and water over everything, sprinkle it with salt and pepper, and give it a stir.
- Turn down the heat to medium, put the lid on, bring it to a boil and then let it simmer for 15 minutes.
- Add in the green beans and frozen peas and cook until green beans are cooked, but still firm, for 10-15 minutes more. Fish out the bay leaf.
- When ready to serve, ladle into bowls and garnish with fresh parsley.
Notes
- This soup freezes well; cool completely before storing in airtight containers and thaw in the fridge before reheating.
- Yields about 10 cups, serving approximately six adults.
- Chuck roast or brisket can be used if cut into 1/2 to 1-inch cubes instead of buying stew meat.
- The soup's flavor improves after resting overnight; store in airtight container refrigerated and consume within two days.
- A slow cooker version is available if preferred for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 43g | 86% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 99mg | 33% |
| Sodium | 1237mg | 52% |
| Potassium | 1486mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 9196IU | 184% |
| Vitamin C | 45mg | 50% |
| Calcium | 113mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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