Of course! Vegetable Beef Soup is the definition of hearty, wholesome comfort in a bowl. It’s a forgiving recipe that simmers low and slow, resulting in tender beef and deeply developed flavors.
Here is a classic, from-scratch recipe that’s perfect for a cozy weekend, along with tips for shortcuts and variations.
Classic Hearty Vegetable Beef Soup
This recipe uses a tougher cut of beef that becomes meltingly tender through slow cooking, and a rich, beefy broth base.
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 1.5 – 2 hours
Ingredients
· 2 tablespoons olive oil
· 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
· 1 large yellow onion, chopped
· 2 cloves garlic, minced
· 8 cups beef broth (low-sodium preferred)
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 tablespoons tomato paste
· 1 teaspoon dried thyme
· 2 bay leaves
· Salt and freshly ground black pepper, to taste
For the Vegetables:
· 3 large carrots, peeled and sliced
· 3 celery stalks, sliced
· 2 medium potatoes (Yukon Gold or Russet), peeled and cubed
· 1 cup frozen or fresh green beans, cut into 1-inch pieces
· 1 cup frozen corn
· 1 cup frozen peas
Optional for Serving:
· Chopped fresh parsley
· Crusty bread for dipping
Instructions
- Brown the Beef:
· Pat the beef cubes dry with a paper towel and season generously with salt and pepper. This is crucial for a good sear.
· In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef in a single layer (work in batches to avoid steaming) and sear until browned on all sides. Remove the beef with a slotted spoon and set aside. - Sauté the Aromatics:
· Reduce the heat to medium. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
· Add the tomato paste and stir for 1 minute to cook it slightly, which deepens its flavor. - Deglaze and Simmer:
· Pour in about 1/2 cup of the beef broth, scraping the bottom of the pot with a wooden spoon to release all the browned bits (this is flavor!).
· Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, diced tomatoes, dried thyme, and bay leaves.
· Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour. - Add the Hearty Vegetables:
· After 1 hour, add the carrots, celery, and potatoes to the pot. Stir, cover, and continue to simmer for another 30-45 minutes, or until the beef and vegetables are fork-tender. - Finish with Tender Vegetables:
· Stir in the green beans and corn. Cook for another 10-15 minutes, uncovered, until the green beans are tender.
· Right before serving, stir in the frozen peas (they just need to heat through). Remove and discard the bay leaves. - Serve:
· Taste the soup and adjust seasoning with more salt and pepper if needed.
· Ladle into bowls, garnish with fresh parsley, and serve with a big slice of crusty bread.
Helpful Tips & Shortcuts
· The Key to Flavor: Don’t skip browning the beef! The Maillard reaction (that beautiful brown crust) is what builds the foundational, deep flavor of the soup.
· Slow Cooker/Crockpot Method:
- Follow steps 1 and 2 to brown the beef and sauté the onions/garlic in a skillet.
- Transfer everything to your slow cooker. Add the broth, tomatoes, tomato paste, thyme, bay leaves, carrots, celery, and potatoes.
- Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- About 30 minutes before serving, stir in the green beans, corn, and peas. Cook until tender.
· Instant Pot/Pressure Cooker Method: - Use the Sauté function to brown the beef and sauté the onions/garlic.
- Add the broth, tomatoes, tomato paste, thyme, bay leaves, and ALL the vegetables (even the frozen ones).
- Secure the lid, set to sealing, and cook on High Pressure for 15 minutes. Allow for a 10-minute natural release, then release any remaining pressure.
· Shortcut for Busy Nights: Use 1-1.5 pounds of pre-cut “stew meat” and a bag of frozen mixed vegetables (add them in the last 10-15 minutes of cooking). You can also use V8 juice in place of some of the broth for a richer tomato flavor.
Delicious Variations
· Barley Vegetable Beef Soup: Add 1/2 cup of pearl barley when you add the potatoes. You may need to add an extra 1-2 cups of broth as the barley absorbs liquid.
· Hearty Beef & Cabbage Soup: Add 2 cups of chopped cabbage when you add the potatoes.
· “Everything but the Kitchen Sink” Soup: Feel free to add other vegetables you have on hand—parsnips, turnips, or corn would all be great additions.
· Creamy Version: For a richer, creamier broth, stir in 1/4 cup of heavy cream or a slurry of 2 tablespoons flour mixed with 1/4 cup water during the last 5 minutes of cooking to thicken it up.
Enjoy your delicious, homemade vegetable beef soup! It often tastes even better the next day after the flavors have had more time to meld.