VEGETABLE BEEF SOUP – Simple & Delicious

Imagine a cold winter evening, the fireplace crackling, and a steaming bowl of Vegetable Beef Soup in front of you. The aroma of slow-cooked beef and fresh vegetables fills the air, making your stomach growl with anticipation. The first sip transports you to a world of comfort, as the tender beef melts in your mouth and the vegetables burst with flavor. It’s a taste of home, a warmth that chases away the chill, and a love letter to the simple pleasures in life.

This Vegetable Beef Soup recipe is a testament to the power of traditional cooking. It’s a reminder that sometimes, the simplest ingredients come together to create something truly special. If you’re looking for a hearty and comforting meal to warm your belly and your soul, look no further than this classic recipe. See Related Recipe for more comfort food inspiration.

Why This Recipe Works

• This recipe works because it uses a variety of vegetables to create a rich, flavorful broth. The addition of thyme and bay leaves adds depth and aroma.
• A key aspect of this recipe is the use of beef broth instead of stock. This gives the soup a richer, more velvety texture.
• The slow-cooking method ensures that the beef is tender and falls apart easily, making it perfect for a comforting meal.

Key Ingredients

The key to a great Vegetable Beef Soup lies in the quality of the ingredients used. For this recipe, we recommend using fresh vegetables, such as onions, carrots, and celery, and tender beef stew meat. We also use a high-quality beef broth for added depth of flavor.

When it comes to the beef broth, look for a brand that is low-sodium or unsalted. This will allow you to control the amount of salt used in the recipe. Additionally, use a high-quality tomato paste for added depth and richness to the soup.

Recipe Courtesy of Our Kitchen

Vegetable Beef Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 pounds beef stew meat

1 large onion

3 cloves garlic

1 large carrot

1 large celery stalk

2 potatoes

1 cup all-purpose flour

1 teaspoon dried thyme

1 teaspoon ground black pepper

6 cups beef broth

2 bay leaves

Directions

1

Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.

2

Add the onion, garlic, carrot, and celery to the pot and cook until the vegetables are tender, about 5 minutes.

3

Add the potatoes, beef broth, thyme, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.

4

Add the flour to the pot and stir to combine. Cook for 2 minutes, until the mixture thickens.

5

Return the beef to the pot and cook for an additional 5 minutes, until the beef is tender and the soup has thickened. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs, if desired.

Storage & Reheating

To store the soup, let it cool completely, then refrigerate it for up to 3 days or freeze it for up to 3 months. Reheat the soup gently over low heat, stirring occasionally, until warmed through.