Award Winning Vegetable Beef Soup Pioneer Woman Recipe

There’s something undeniably comforting about a warm, hearty bowl of vegetable beef soup. It’s one of those dishes that can instantly bring a sense of coziness, no matter the season. Imagine sinking your spoon into a savory broth filled with tender beef, perfectly cooked vegetables, and a symphony of flavors that blend together in every bite. If you’ve ever tried the Award-Winning Vegetable Beef Soup Pioneer Woman recipe, then you know exactly what I mean.

This soup is not only a favorite for its taste but also because it feels like a big hug in a bowl. It’s a family-friendly meal that’s packed with nutrients, filling enough for a complete meal, and, best of all, it’s incredibly easy to make. Whether you’re looking for something to serve for dinner tonight or want a soup that’s perfect for meal prepping, this recipe checks all the boxes.

So, let’s dive deep into what makes this soup so amazing-from the ingredients to the cooking process, and even some expert tips to make sure your batch is as delicious as possible.

Award Winning Vegetable Beef Soup Pioneer Woman Recipe

This recipe, from the Pioneer Woman (Ree Drummond), is a tried-and-true classic that has earned its reputation as an award-winning favorite. Ree has perfected the balance of tender beef, flavorful vegetables, and a rich broth that ties everything together. It’s a recipe that’s been praised not only for its taste but for its simplicity. Whether you’re new to cooking or a seasoned chef, this soup is foolproof and will make you feel like a culinary expert in your own kitchen.

What sets this recipe apart from others? It’s all in the ingredients and the cooking method. The slow-cooked beef gives the broth a depth of flavor that’s hard to beat, and the mix of vegetables adds texture, color, and a natural sweetness to balance the savory components. Plus, Ree’s secret touches, like using a combination of beef stock and tomato paste, elevate the flavor to restaurant-quality.

Ingredients Needed

Before you jump into the cooking process, let’s take a look at what you’ll need to create this comforting bowl of goodness:

• Beef stew meat (around 1-1.5 lbs): The star of the show. Look for chuck roast or stew meat, which will become wonderfully tender during cooking.
• Olive oil: For browning the beef and creating a rich, golden crust.
• Onion (1 medium, chopped): Adds savory flavor and helps build the base of the soup.
• Garlic cloves (2-3, minced): A fragrant addition that elevates the dish.
• Carrots (3-4, sliced): Sweet and colorful, they add both texture and flavor.
• Celery stalks (2-3, chopped): For an extra layer of freshness and crunch.
• Potatoes (3-4 medium, diced): Adds heartiness and acts as a filler for the soup, making it more substantial.
• Frozen peas (1 cup): For a burst of sweetness and color.
• Tomato paste (2 tablespoons): This is key for adding depth and richness to the broth.
• Beef broth (6 cups): The foundation of the soup. It gives the dish its savory base and is responsible for the deep flavor.
• Diced tomatoes (1 can, 14.5 oz): Brings tanginess and a slight acidity to balance the richness of the beef.
• Bay leaves (2-3): These leave a subtle, aromatic essence in the soup that enhances the other flavors.
• Worcestershire sauce (2 tablespoons): Adds an umami kick and complexity to the broth.
• Salt and pepper: To taste, essential for bringing all the flavors together.

Cooking Instructions

Now that you’ve got all your ingredients, it’s time to start cooking. Follow these steps, and you’ll have a pot of mouthwatering vegetable beef soup in no time.

1. Brown The Beef

   • Heat a couple of tablespoons of olive oil in a large pot over medium-high heat.
   • Once the oil is hot, add the beef stew meat in batches, making sure to brown all sides for a rich, caramelized color. This step will take about 6-7 minutes.
   • Remove the beef from the pot and set aside.

2. Sauté The Aromatics

   • In the same pot, add a bit more olive oil if necessary, and sauté the chopped onions and garlic until softened and fragrant (about 5 minutes).

3. Add The Tomato Paste

   • Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. This brings out the richness of the tomato and enhances the soup’s base flavor.

4. Return The Beef

   • Add the browned beef back into the pot. Stir everything together.

5. Add The Broth And Veggies

   • Pour in the beef broth, diced tomatoes, carrots, celery, and potatoes. Add the Worcestershire sauce, bay leaves, salt, and pepper.

6. Simmer

   • Bring the soup to a boil, then lower the heat to a simmer. Let it cook for 1.5-2 hours, or until the beef is tender and the vegetables are soft. Stir occasionally to make sure everything is well mixed.

7. Add The Peas

   • Once the soup is almost done, throw in the frozen peas and cook for another 5-10 minutes.

8. Adjust Seasoning

   • Taste the soup, and add more salt, pepper, or Worcestershire sauce as needed.

9. Serve

   • Ladle the soup into bowls and enjoy it hot! You can garnish with fresh herbs or a dollop of sour cream if you want a little extra flair.

Ingredient Insights

• Beef Stew Meat: Choosing the right cut of beef is critical for a tender soup. Chuck roast or stew meat has the perfect balance of fat and muscle that breaks down over slow cooking, giving you melt-in-your-mouth beef.
• Tomato Paste: While it might seem like a small ingredient, tomato paste is the magic that adds a deep, savory richness to the broth. It also helps thicken the soup slightly, making it feel more substantial.
• Frozen Peas: Adding peas toward the end of cooking helps them retain their vibrant green color and sweet flavor. They also add a nice contrast in texture to the other ingredients.

Expert Tips

• Searing the Beef: Don’t skip browning the beef. It creates a rich flavor that can’t be replicated by simply tossing the meat into the soup. It also adds depth to the broth, so take your time and let it get a nice golden color.
• Make Ahead: Soup often tastes better the next day! Make a big batch and let the flavors meld in the fridge overnight. It’s even more delicious as leftovers.
• Use Homemade Beef Broth: If you have the time, use homemade beef broth instead of store-bought. The extra effort will be worth it for an even richer flavor.
• Slow Cooker Option: If you’re short on time, you can make this recipe in a slow cooker. After browning the beef, simply add all the ingredients to the crockpot and cook on low for 6-8 hours.

Recipe Variations

• Swap the Beef: While beef stew meat is traditional, you can also use ground beef for a quicker version of this soup. Simply brown it along with the onions.
• Vegetarian Version: For a meatless alternative, replace the beef with lentils or beans, and use vegetable broth instead of beef broth. You can still keep all the delicious veggies for a hearty soup.
• Spicy Kick: Add a chopped jalapeño or a pinch of red pepper flakes to bring a bit of heat to the soup. It’ll pair beautifully with the richness of the beef.
• Extra Veggies: If you’re a veggie lover, feel free to toss in green beans, corn, or zucchini. Just make sure to adjust cooking times as needed based on the vegetables you add.

Final Words

This Pioneer Woman vegetable beef soup recipe is more than just a meal; it’s a heartwarming experience. From the moment you start browning the beef to the final stir of the pot, it’s a dish that fills your kitchen with savory smells and promises comfort. Whether you’re feeding a crowd or enjoying a quiet night in, this soup is sure to satisfy.