Vegetable Beef Soup: A Hearty and Nutritious Delight

vegetable beef soup
vegetable beef soup

Are you looking for a cozy and delicious soup that can help you utilize the veggies stocked in your fridge? Look no further than Vegetable Beef Soup. This recipe combines tender chunks of protein-rich beef with an abundance of nutritious vegetables, resulting in a perfectly hearty and filling dish. Whether you’re craving a comforting meal during fall and winter or want to make use of summer vegetables, this versatile recipe is a must-try.

Vegetable Beef Soup

Simplicity and Rich Flavors in Every Bite

The Vegetable Beef Soup recipe is designed to be simple yet immensely flavorful. After simmering for an hour on the stovetop, this soup develops a deliciously rich flavor, and the beef becomes tender and succulent. It’s a versatile dish that can be enjoyed throughout the year, providing a hearty and nourishing experience with every spoonful.

To make this soup, you’ll need the following ingredients:

  • Beef stew meat
  • Olive oil
  • Yellow onion
  • Carrots
  • Celery
  • Garlic
  • Canned tomatoes
  • Low-sodium beef or chicken broth
  • Dried herbs (basil, oregano, and thyme)
  • Salt and pepper
  • Red potatoes
  • Green beans
  • Frozen corn and peas
  • Fresh parsley

Ingredients for Vegetable Beef Soup

Cooking Instructions for Vegetable Beef Soup

Making Vegetable Beef Soup is a breeze. Just follow these simple steps:

  1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
  2. Dab the beef dry with paper towels, season it with salt and pepper, and add half of the beef to the pot. Brown the beef for about 4 minutes, turning it halfway through. Transfer the browned beef to a plate and repeat with the remaining half.
  3. Add another tablespoon of oil to the now-empty pot and sauté the onions, carrots, and celery for 3 minutes. Then, add the garlic and sauté for an additional minute.
  4. Pour in the broth, canned tomatoes, browned beef, dried herbs, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  5. Add the red potatoes to the pot and continue simmering, covered, for 20 minutes. If you prefer very soft green beans, you can add them with the potatoes.
  6. After 20 minutes, add the green beans and simmer for an additional 15 minutes, or until all the vegetables and beef are tender.
  7. Finally, pour in the frozen corn and peas and simmer until heated through, about 5 minutes.
  8. Mix in fresh parsley and serve the warm soup with a side of fresh crusty bread for dipping, if desired.

Vegetable Beef Soup

FAQs

Q: Can I make Vegetable Beef Soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Start by browning the beef and sautéing the carrots, onions, celery, and garlic. Then, transfer both mixtures to a large slow cooker and add the remaining ingredients, except for the frozen veggies. Cook on low until the beef and potatoes are tender, which usually takes about 6 to 7 hours. Finally, add the frozen peas and corn and heat through.

Q: Can I use ground beef instead of beef stew meat?

Certainly! Vegetable Beef Soup is a versatile recipe that can accommodate ground beef as a substitute for beef stew meat. If using ground beef, you can skip the first 30 minutes of simmering and proceed directly to the step of adding the potatoes.

For more soup recipes and culinary inspiration, visit Takeout Food, where you’ll find a collection of delightful dishes to satisfy your cravings.

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