Beef Vegetable Soup With Tomato Juice Recipe

There’s something truly comforting about a hearty bowl of soup, especially when it’s made from scratch with rich, satisfying flavors. If you’re craving a soup that combines the wholesome goodness of beef, vegetables, and a deliciously tangy twist, then Beef Vegetable Soup with Tomato Juice is the perfect choice.

This dish isn’t just any ordinary soup. It’s the kind of meal that fills the kitchen with an inviting aroma, makes your taste buds dance, and offers both nutritional value and warmth on a chilly day. What makes this soup even more special is its versatility – it’s a great way to use up leftover veggies, and you can customize it based on what’s in season or what you have in your pantry.

Let’s dive in and explore how to create this savory masterpiece from scratch!

Beef Vegetable Soup With Tomato Juice Recipe

This recipe is all about simplicity, packed with layers of flavors, and full of nutrients from the vegetables and beef. You’ll love the way the tomato juice enhances the depth of flavor in the broth while giving it a vibrant red hue. Plus, the combination of tender beef, hearty vegetables, and the slightly tangy tomato base creates a balanced, filling meal that’s perfect for any time of year.

Ingredients Needed

Before you get started, let’s go through all the ingredients you’ll need to pull off this delicious beef vegetable soup.

For The Beef & Broth

• Beef stew meat (about 1.5 pounds): Look for cuts like chuck or brisket, as they’re perfect for simmering and get tender with long cooking times.
• Beef broth (4 cups): This serves as the base liquid, providing a rich flavor that complements the beef and veggies.
• Tomato juice (3 cups): This ingredient is the magic element, bringing tang and a touch of acidity that balances the richness of the beef.
• Bay leaves (2): These add a subtle herbal note that enhances the depth of the broth.
• Garlic (3 cloves, minced): For that savory punch that brings the soup to life.
• Onion (1 medium, diced): A foundational vegetable that infuses the soup with sweetness and flavor.

For The Vegetables

• Carrots (2 medium, diced): A classic soup vegetable that adds both color and sweetness.
• Potatoes (2 large, peeled and cubed): These starches make the soup more filling and create a comforting texture.
• Celery stalks (2, diced): Adds a nice crunch and fresh, slightly peppery flavor.
• Green beans (1 cup, chopped): These bring an earthy flavor that pairs well with the beef.
• Peas (1 cup, frozen or fresh): A quick addition that adds pops of color and sweetness to the soup.

For Seasoning

• Salt and pepper (to taste): Essential for bringing out all the flavors in the soup.
• Dried thyme (1 teaspoon): This herb provides a woodsy, earthy aroma that’s perfect for savory soups.
• Parsley (optional, for garnish): Adds a fresh and vibrant touch at the end.

Cooking Instructions

Now that you’ve gathered your ingredients, let’s dive into the cooking process. This recipe is straightforward, and the key here is allowing the ingredients to simmer together to develop rich, full flavors.

1. Prepare The Beef

   • In a large soup pot, heat a tablespoon of olive oil over medium-high heat.
   • Add the beef stew meat and brown it on all sides, about 5-7 minutes. This step helps develop the deep, savory flavors that are so important for the soup.
   • Remove the beef from the pot and set it aside.

2. Sauté The Vegetables

   • In the same pot, add a bit more oil if needed and toss in the diced onions and garlic.
   • Sauté for about 2 minutes until fragrant, then add the carrots, celery, and potatoes.
   • Cook for another 5 minutes, stirring occasionally to avoid burning the garlic.

3. Simmer The Soup

   • Return the browned beef to the pot and pour in the beef broth and tomato juice.
   • Add the bay leaves, thyme, salt, and pepper.
   • Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 1-1.5 hours, or until the beef is tender and the flavors have melded together.

4. Add The Green Beans And Peas

   • Once the beef is tender, add the green beans and peas to the pot. Continue simmering for another 15-20 minutes until the vegetables are tender and cooked through.

5. Final Touches

   • Taste the soup and adjust the seasoning with more salt and pepper if needed.
   • Remove the bay leaves before serving.
   • Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot!

Ingredient Insights

• Beef Stew Meat: This is the heart of your soup. It’s ideal because it’s well-suited for slow cooking, where the connective tissues break down, making the meat tender and juicy. Choose cuts like chuck, which is marbled and flavorful.
• Tomato Juice: The tomato juice isn’t just for color – it adds a slight acidity that balances out the richness of the beef and broth. It gives the soup a zesty undertone that pairs wonderfully with the earthiness of the vegetables.
• Vegetables: The combo of root vegetables like carrots and potatoes with greens like celery and green beans creates a great balance of texture and flavor. Plus, they provide a solid nutritional boost, offering fiber, vitamins, and minerals.
• Beef Broth: Always opt for low-sodium beef broth, as it allows you to control the salt levels better. If you can, use homemade broth – the richness can’t be beaten.

Expert Tips

To ensure you’re making the most out of this recipe, here are some tips to elevate the soup:

• Browning the Beef: Don’t skip the step of browning the beef first. It adds a deep flavor to the broth through the Maillard reaction (the caramelization process that happens when meat hits a hot pan). This depth of flavor will shine through in the final dish.
• Use Fresh Herbs: Fresh thyme and parsley really brighten up the soup. If you have fresh thyme on hand, consider using it instead of dried. Just make sure to remove the sprigs before serving.
• Let It Rest: If you have time, let the soup sit for about 30 minutes after cooking. The flavors continue to meld, and it gives the broth a chance to settle.
• Make Ahead: This soup actually gets better after a day or two. The flavors deepen as it sits in the fridge. If you’re planning on making it ahead, let it cool completely, refrigerate, and reheat when ready to serve.

Recipe Variations

While this Beef Vegetable Soup with Tomato Juice is delicious as written, there are plenty of ways you can change it up to suit your taste preferences:

• Add More Greens: Throw in a handful of spinach, kale, or Swiss chard toward the end of cooking. The leafy greens add a nutritional punch and a pop of color.
• Spicy Kick: If you like heat, add a finely chopped jalapeño or sprinkle some red pepper flakes when you sauté the garlic and onions.
• Swap Out Veggies: Feel free to use whatever vegetables are in season or what you have in your fridge. Sweet potatoes, parsnips, or even corn would work well in this soup.
• Make it a Stew: For a thicker consistency, mash some of the potatoes or add in a small can of tomato paste. This will create a richer, heartier stew-like texture.
• Use a Different Protein: If beef isn’t your thing, this soup is also great with lamb, turkey, or even sausage. Just adjust the cooking times accordingly based on the protein.

Final Words

Beef Vegetable Soup with Tomato Juice is more than just a meal – it’s a comforting, soul-warming dish that brings people together. Whether you’re looking to create a cozy weeknight dinner or impress guests with something that feels both homemade and elevated, this recipe will deliver. The balance of tender beef, hearty vegetables, and the tangy tomato juice is simply irresistible.