Beef and Vegetable Soup

Cozy up with a bowl of our Hearty Beef and Vegetable Soup. Perfect for those chilly nights, this soup is a delicious blend of tender beef, fresh vegetables, and aromatic herbs that will warm you from the inside out. It’s a comforting meal that’s both satisfying and nourishing.

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1 bell pepper, chopped
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
3. Add the sliced carrots, celery, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
4. Return the browned beef to the pot and pour in the beef broth and diced tomatoes. Stir in the dried thyme, dried oregano, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1 hour, stirring occasionally.
6. After 1 hour, add the green beans and frozen peas to the pot. Continue to simmer for an additional 20-30 minutes, or until the vegetables are tender and the beef is fork-tender.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Variation

1. Add potatoes for a heartier soup.
2. Use chicken instead of beef for a lighter version.
3. Incorporate a cup of cooked barley for added texture.

Cooking Notes

1. For a more intense flavor, brown the beef in batches to prevent steaming.
2. Feel free to use fresh herbs instead of dried for a vibrant taste.
3. Adjust the seasoning as needed after adding the tomatoes as their acidity can affect it.

Serving Suggestions

1. Serve with crusty bread for dipping.
2. Pair with a simple green salad to balance the meal.
3. Add a sprinkle of parmesan cheese for extra richness.

Tips

• Make sure to cut vegetables uniformly for even cooking.
• Try to let the soup rest for a few minutes before serving for the flavors to meld better.
• Use low-sodium beef broth to control the salt levels.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 28g
• Sodium: 450mg

Frequently Asked Questions

1. Can I make this soup in a slow cooker?
   Yes, just brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
2. Can I freeze the leftovers?
   Yes, this soup freezes well for up to 3 months.
3. What other vegetables can I add?
   You can add diced potatoes, corn, or squash for variety.
4. Is this recipe gluten-free?
   Yes, as long as you use gluten-free beef broth.

Conclusion

Warm, nourishing, and utterly comforting, this Hearty Beef and Vegetable Soup is your go-to for cozy family dinners. It’s a versatile recipe, allowing for endless variations based on seasonal vegetables and personal tastes. Whether you’re combating a chilly evening or just in need of a wholesome meal, this soup offers the perfect balance of flavors and nutrients, ensuring each bowl is as satisfying as it is delicious. Ideal for making ahead and enjoying on busy days, this soup is destined to become a cherished recipe in your collection.

Beef and Vegetable Soup

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• Author: Avery
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Cozy up with a bowl of our Hearty Beef and Vegetable Soup. Perfect for those chilly nights, this soup is a delicious blend of tender beef, fresh vegetables, and aromatic herbs that will warm you from the inside out. It’s a comforting meal that’s both satisfying and nourishing.

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Ingredients

Scale 1x2x3x

• 1 pound beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1 bell pepper, chopped
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
3. Add the sliced carrots, celery, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
4. Return the browned beef to the pot and pour in the beef broth and diced tomatoes. Stir in the dried thyme, dried oregano, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1 hour, stirring occasionally.
6. After 1 hour, add the green beans and frozen peas to the pot. Continue to simmer for an additional 20-30 minutes, or until the vegetables are tender and the beef is fork-tender.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Soup
• Method: Simmer
• Cuisine: American

Nutrition

• Serving Size: One serving
• Calories: 320 kcal
• Sugar: 5g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 60mg

Keywords: beef soup, vegetable soup, hearty soup, comfort food, winter recipe