Vegetable Beef Soup

Why Make This Recipe

Vegetable Beef Soup is a wholesome and hearty dish that warms you from the inside out. It’s perfect for chilly days and makes a great family meal. This soup is packed with nutritious vegetables, tender beef, and rich flavors that come together to create a comforting bowl of goodness. Plus, it’s a fantastic way to use up any leftover vegetables you might have in the fridge!

How to Make Vegetable Beef Soup

Ingredients:

• 1 lb beef (chuck or stew meat), cut into cubes
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup celery, chopped
• 1 cup onions, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can diced tomatoes (14.5 oz)
• 1 cup green beans, cut

Directions:

1. In a large pot, brown the beef over medium heat. Remove from the pot and set aside.
2. In the same pot, add the onions and garlic. Sauté until translucent.
3. Add the beef back into the pot along with beef broth, carrots, potatoes, celery, thyme, salt, pepper, and diced tomatoes.
4. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beef is tender.
5. Stir in the green beans and cook for an additional 10 minutes.
6. Adjust seasoning if needed and serve hot.

How to Serve Vegetable Beef Soup

Serve Vegetable Beef Soup hot in bowls. You can enjoy it as a main dish, accompanied by crusty bread or crackers for dipping. It also pairs well with a simple salad for a complete meal.

How to Store Vegetable Beef Soup

To store your leftover Vegetable Beef Soup, let it cool completely. Then, transfer it to an airtight container and refrigerate. It will keep well for about 3 to 4 days. You can also freeze the soup. Just make sure to leave some space in the container as it will expand when frozen. It can last in the freezer for about 2 to 3 months.

Tips to Make Vegetable Beef Soup

• For more flavor, let the soup simmer longer if you have time. The beef will become more tender, and the flavors will deepen.
• Feel free to add any extra vegetables you have on hand, like corn, peas, or bell peppers.
• If you want a thicker soup, you can mash some of the potatoes before adding the green beans.

Variation

You can make a slow-cooker version of this Vegetable Beef Soup. Just add all the ingredients to the slow cooker and cook on low for about 6 to 8 hours or on high for 3 to 4 hours. It’s an easy way to prepare this soup while you go about your day.

FAQs

Can I use a different type of meat?
Yes, you can use chicken or turkey instead of beef. Just adjust the cooking time accordingly.

Can I make it vegetarian?
Absolutely! Simply skip the beef and use vegetable broth. Add more beans or tofu for protein.

How can I make it spicy?
Add some red pepper flakes or diced jalapeños to give your soup a kick! Adjust to your taste preference.

Vegetable Beef Soup

A wholesome and hearty Vegetable Beef Soup packed with nutritious vegetables and tender beef, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb beef (chuck or stew meat), cut into cubes
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup celery, chopped
• 1 cup onions, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can diced tomatoes (14.5 oz)
• 1 cup green beans, cut

Method

 

Cooking

1. In a large pot, brown the beef over medium heat. Remove from the pot and set aside.
2. In the same pot, add the onions and garlic. Sauté until translucent.
3. Add the beef back into the pot along with beef broth, carrots, potatoes, celery, thyme, salt, pepper, and diced tomatoes.
4. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beef is tender.
5. Stir in the green beans and cook for an additional 10 minutes.
6. Adjust seasoning if needed and serve hot.

Notes

Serve hot in bowls, accompanied by crusty bread or crackers. Store leftovers in an airtight container refrigerated for 3 to 4 days or frozen for up to 2 to 3 months. For more flavor, let the soup simmer longer. Feel free to add extra vegetables. To thicken, mash some potatoes before adding green beans.