Beef And Vegetable Soup Recipe

Beef and vegetable soup is a classic, hearty dish that has been passed down through generations. Whether it’s a chilly winter evening or a simple weeknight dinner, this soup is comforting, nutritious, and loaded with flavor. The combination of tender beef, fresh vegetables, and savory broth makes it a perfect meal for both warming up and nourishing your body.

What makes this soup so appealing is its versatility. You can adjust the ingredients based on what you have on hand or cater it to your taste. It’s the ultimate comfort food, with rich flavors that are developed over a long, slow simmer.

Let’s dive deep into the beef and vegetable soup recipe so you can create this satisfying dish in your kitchen today.

Beef And Vegetable Soup Recipe

This beef and vegetable soup is more than just a bowl of comfort – it’s a nourishing, balanced meal in itself. The key is using high-quality beef and fresh, seasonal vegetables that meld together beautifully in the broth. Each ingredient plays a role in adding depth of flavor and texture, making every spoonful an experience. And the best part? You can customize it with your favorite vegetables and spices!

Ingredients Needed

Here’s what you’ll need to make a truly flavorful and filling beef and vegetable soup:

• Beef chuck or stew meat (1.5 pounds, cut into cubes)

  Tender cuts of beef like chuck are perfect for this recipe as they break down beautifully during the slow simmer, releasing their rich flavor into the broth.

• Olive oil (2 tablespoons)

  For sautéing the beef and aromatics, olive oil is an ideal choice as it has a mild, fruity flavor.

• Yellow onion (1 medium, chopped)

  Onions bring sweetness and depth to the base of the soup, enhancing all the other flavors.

• Garlic (3 cloves, minced)

  Garlic adds a savory punch and is essential in developing a rich, aromatic flavor.

• Carrots (3 medium, sliced)

  Carrots contribute sweetness and color to the soup, while providing a slight crunch that contrasts the tender beef.

• Celery (2 stalks, chopped)

  Celery provides an aromatic, slightly bitter balance to the soup.

• Potatoes (2 medium, peeled and cubed)

  Potatoes help to thicken the broth and make the soup even more satisfying.

• Tomatoes (1 can, diced, or 2 fresh tomatoes, chopped)

  Tomatoes introduce acidity, sweetness, and complexity to the soup, rounding out the flavor profile.

• Beef broth (4 cups)

  A rich, meaty broth serves as the base of the soup, contributing body and flavor to the dish.

• Herbs

  • Bay leaves (2)
  • Thyme (1 teaspoon, dried)
  • Rosemary (1 teaspoon, dried)

  • Parsley (fresh, for garnish)

    Herbs are essential in bringing an aromatic, earthy quality to the soup.

• Salt And Pepper

  To taste, these staples are needed to season the soup and elevate all the flavors.

Cooking Instructions

Now that we’ve gathered our ingredients, let’s get to cooking this wonderful beef and vegetable soup!

1. Brown The Beef

   • Heat the olive oil over medium-high heat in a large pot or Dutch oven.
   • Add the beef cubes in batches to avoid overcrowding. Brown each side for 4-5 minutes until golden brown.
   • Once browned, remove the beef and set it aside.

2. Sauté The Aromatics

   • In the same pot, lower the heat to medium. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
   • Add the minced garlic, carrots, and celery. Stir occasionally and cook for another 5-6 minutes, allowing the vegetables to soften and become aromatic.

3. Add The Liquid

   • Pour in the diced tomatoes (with their juices) and beef broth. Stir to combine.

4. Add The Herbs And Beef

   • Return the browned beef to the pot. Add the bay leaves, thyme, rosemary, salt, and pepper. Stir everything together.

5. Simmer The Soup

   • Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.

6. Add The Potatoes

   • Add the cubed potatoes to the pot and continue to simmer for another 20-30 minutes, or until the potatoes are tender.

7. Final Touches

   • Taste the soup and adjust seasoning with more salt and pepper, if necessary. Remove the bay leaves.

8. Serve And Garnish

   • Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread on the side.

Ingredient Insights

Let’s take a moment to understand why these ingredients are crucial to the recipe:

• Beef Chuck: This cut of beef is perfect for stews and soups because it contains enough fat and connective tissue to break down during cooking, resulting in tender, flavorful meat. It creates a richer broth that enhances the overall soup.
• Carrots & Celery: Known as the “mirepoix” in French cooking, this classic combination of vegetables forms the flavor foundation of many soups and stews. They offer a subtle sweetness and balance the earthiness of the beef.
• Potatoes: Potatoes act as a natural thickener, absorbing some of the broth’s flavor and contributing to the hearty, comforting texture of the soup.
• Tomatoes: Tomatoes not only bring acidity but also add a natural sweetness that helps balance the savory beef and salty broth. Their vibrant color makes the soup visually appealing, too!
• Herbs: Bay leaves, thyme, and rosemary bring depth and complexity. Thyme offers a gentle earthiness, while rosemary adds a fragrant, pine-like quality that infuses the soup with layers of flavor.

Expert Tips

• Choose the right beef: For a really tender soup, make sure you select a well-marbled cut like chuck or stew meat. These cuts have a good amount of fat, which will cook down and make the soup extra flavorful.
• Layer your seasoning: Don’t be afraid to season the soup at various stages. Salt the beef while browning it, and taste as you go to adjust the seasoning as needed. This builds complexity.
• Low and slow is key: The longer you let the soup simmer, the better the flavors will develop. Don’t rush this step-slow cooking allows the beef to break down and the vegetables to infuse the broth with their natural flavors.
• Add a splash of vinegar: If you want to cut through the richness of the beef, try adding a teaspoon of vinegar (white wine or apple cider vinegar) just before serving. This small touch balances the flavors beautifully.

Recipe Variations

There are endless ways to make this beef and vegetable soup your own. Here are a few ideas to mix it up:

• Add greens: Stir in some chopped spinach, kale, or Swiss chard near the end of cooking for added color, texture, and nutrients.
• Swap out the veggies: Feel free to add or swap vegetables based on your preferences. Sweet potatoes, parsnips, peas, or corn all work wonderfully in this soup.
• Spicy twist: Add a diced jalapeño or a pinch of red pepper flakes for a little heat to balance the sweetness of the carrots and tomatoes.
• Herb variations: Fresh herbs like dill or basil can bring a different aromatic element to the soup. Experiment with different combinations to suit your taste.
• Add barley or pasta: For a heartier soup, throw in some cooked barley or pasta towards the end. Both ingredients will absorb the broth and provide extra texture.

Final Words

Beef and vegetable soup is a dish that invites creativity. With a solid base of beef, vegetables, and herbs, you have the foundation for endless variations. Whether you stick to the traditional recipe or put your own spin on it, this soup is a meal that brings joy with every bite.

The richness of the beef, the sweetness of the vegetables, and the depth of the herbs come together in perfect harmony. Plus, it’s a great make-ahead dish that improves in flavor as it sits, so it’s perfect for meal prepping or feeding a crowd.