Vegetable Beef Soup Recipe for Comfort

The aroma of simmering vegetables fills the kitchen as you prepare a warm bowl of vegetable beef soup. Picture this savory dish bubbling away on your stove, the vibrant colors of carrots, peas, and potatoes dancing together in a delightful harmony.

This is not just any ordinary soup; it’s a hug in a bowl that brings back memories of rainy days spent with loved ones. The joy of sharing this recipe with family makes every spoonful taste even better. Whether it’s a chilly evening or a cozy gathering, this hearty dish is sure to satisfy.

Every time I make this soup, my family gathers around the table with smiles and eager anticipation.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: A well-marbled cut works best; it becomes tender during cooking.
• Carrots: Fresh carrots add sweetness; choose firm ones for the best flavor.
• Potatoes: Use Yukon Gold or red potatoes for their creamy texture when cooked.
• Celery: Fresh celery provides crunch and aromatic flavor; look for bright green stalks.
• Green Beans: Trimmed and fresh green beans bring color; frozen works if fresh isn’t available.
• Garlic: Minced garlic adds depth; always go for fresh over powdered.
• Beef Broth: Opt for low-sodium broth to control salt levels in the soup.
• Diced Tomatoes: Canned tomatoes add acidity; choose those without added sugar or preservatives.
• Bay Leaves: These enhance flavor subtly; remember to remove them before serving!
• Italian Seasoning: A mix of herbs like basil and oregano elevates flavor; feel free to adjust according to taste.
• Salt and Pepper: Essential seasonings to balance flavors; adjust according to your preference.
• Olive Oil: For sautéing the vegetables at the start; use extra virgin for richer flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Sauté the Base Ingredients: Start by heating olive oil in a large pot over medium heat. Add minced garlic and diced onions until fragrant—about 2-3 minutes—then toss in celery, carrots, and potatoes until slightly softened.

Add the Meat and Broth : Stir in bite-sized pieces of beef chuck roast until browned on all sides—this should take about 5-7 minutes. Pour in beef broth to cover ingredients completely.

Add Vegetables and Seasoning : Stir in diced tomatoes along with bay leaves and Italian seasoning. Bring everything to a gentle boil before reducing heat to let it simmer.

Simmer Until Tender : Allow the soup to simmer uncovered for about 1 hour. This step helps develop those rich flavors while making sure the beef becomes tender enough to fall apart.

Add Final Touches : Toss in green beans during the last 15 minutes of cooking time so they stay vibrant. Adjust seasoning with salt and pepper according to your taste.

Serve It Up!: Once everything is cooked through, ladle generous portions into bowls. Serve hot with crusty bread alongside—you won’t regret it!

Enjoy your homemade vegetable beef soup as it warms both your body and soul!

Cooking should always be fun! So get ready to share stories around the dinner table while enjoying this comforting dish together!

Perfecting the Cooking Process

Start by sautéing the onions until they’re golden, then add garlic and your chopped vegetables. Pour in broth and let it simmer for a while before serving.

Add Your Touch

Feel free to swap in your favorite veggies or add beans for extra protein! You can even toss in some pasta or rice to make it heartier.

Storing & Reheating

Store vegetable beef soup in an airtight container in the fridge for up to four days. Reheat slowly on the stove over low heat to keep flavors intact.

I remember making this soup for my family on a chilly evening, and watching their faces light up with each spoonful—it became an instant favorite!

FAQ

What can I substitute for beef in vegetable beef soup?

Try using lentils or mushrooms for a hearty vegetarian twist.

How long does vegetable beef soup last in the fridge?

It stays fresh for about four days when stored properly.

Can I freeze vegetable beef soup?

Yes, you can freeze it for up to three months; just thaw before reheating.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Easy Vegetable Beef Soup Recipe for Comfort

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• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately six people 1x

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Description

Warm up with this nourishing vegetable beef soup, brimming with tender beef and fresh vegetables for a comforting meal that delights every palate.

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Ingredients

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• 1 lb beef chuck roast, cut into bite-sized pieces
• 2 cups carrots, diced
• 2 cups Yukon Gold potatoes, diced
• 1 cup celery, chopped
• 1 cup green beans, trimmed
• 4 cloves garlic, minced
• 6 cups low-sodium beef broth
• 1 can (14.5 oz) diced tomatoes, no added sugar
• 2 bay leaves
• 2 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp olive oil

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Instructions

1. In a large pot, heat olive oil over medium heat. Sauté minced garlic until fragrant for about 2 minutes.
2. Add celery, carrots, and potatoes; cook until slightly softened (about 5 minutes).
3. Stir in beef chunks and brown on all sides (approx. 5-7 minutes).
4. Pour in the beef broth to cover the ingredients. Add diced tomatoes, bay leaves, and Italian seasoning.
5. Bring to a boil, then reduce heat to a simmer for about 1 hour until the beef is tender.
6. In the last 15 minutes of cooking, add green beans and adjust seasoning with salt and pepper.
7. Serve hot in bowls alongside crusty bread.

Notes

• For added flavor, include fresh herbs like parsley or thyme.
•  Customize by swapping in your favorite seasonal vegetables or adding beans for extra protein.
• To store leftovers, keep in an airtight container in the fridge for up to four days or freeze for up to three months.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 4g
• Sodium: 580mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 20g
• Cholesterol: 65mg