Beef vegetable soup
Hearty Beef Vegetable Soup Recipe
Warm, comforting, and packed with wholesome ingredients, beef vegetable soup is the ultimate comfort food for chilly days. This easy-to-follow recipe combines tender beef with a medley of vibrant vegetables and savory herbs, creating a satisfying meal that the whole family will love. Whether you’re craving a cozy dinner or looking for a nourishing dish to ward off the winter chill, this beef vegetable soup is sure to hit the spot!
Frequently Asked Questions (FAQs)
1. Can I use a different cut of beef for this soup? Absolutely! While stew meat works well in this recipe, you can also use chuck roast or beef brisket for extra tenderness and flavor.
2. Can I make this soup ahead of time? Certainly! This soup tastes even better the next day, as the flavors have had time to meld together. Simply store it in the refrigerator and reheat it when ready to serve.
3. Can I freeze leftovers? Yes, beef vegetable soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or resealable bags. It can be stored in the freezer for up to three months.
4. Can I customize the vegetables in this soup? Of course! Feel free to use your favorite vegetables or whatever you have on hand. You can add diced zucchini, chopped bell peppers, or even spinach for extra nutrition and flavor.
5. Is there a keto-friendly version of this soup? Certainly! Simply omit the potatoes and use low-carb vegetables such as cauliflower or broccoli instead. You can also add extra protein with cooked bacon or sausage.
Ingredients
- 1 1/2 lbs. beef stew meat
- 2 1/2 tbsp. olive oil, divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 tbsp. minced garlic (4 cloves)
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 lb. red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup of frozen peas
- 1/3 cup chopped fresh parsley
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