If you’re craving a hearty, soul-soothing meal that feels like a warm hug on a chilly day, this Vegetable Beef Soup Recipe is an absolute must-try. Combining tender, savory chunks of beef with a vibrant mix of fresh vegetables and a rich, flavorful broth, it’s the kind of soup that comforts you from the inside out. Perfect for family dinners or meal prep, this recipe balances robust flavors and textures beautifully, ensuring every spoonful is packed with wholesome goodness.
Ingredients You’ll Need
Gathering the right ingredients is simple, yet each one plays a crucial role in making this Vegetable Beef Soup Recipe burst with flavor and texture. From the beef that adds richness to the medley of veggies offering vibrant color and freshness, every element enhances the overall experience.
- Olive Oil: Provides a flavorful and healthy fat base to brown the beef and sauté vegetables perfectly.
- Beef Stew Meat (2 pounds): Choose well-marbled cuts for tender, juicy chunks that become melt-in-your-mouth delicious.
- Salt (1-2 teaspoons): Essential for seasoning and bringing out the natural flavors of all the ingredients.
- Black Pepper (1 teaspoon): Adds just the right amount of subtle heat and complexity.
- Onion Powder or Fresh Onions: Either option adds a fragrant, savory base to the soup.
- Garlic (1 tablespoon, minced): Infuses the broth with a warm, aromatic depth.
- Celery (4 stalks, diced): Introduces a crisp texture and signature soup flavor.
- Carrots (5 large, chopped): Bring natural sweetness and vibrant color.
- Flour (8 tablespoons): Helps thicken the soup for a luscious mouthfeel.
- Dry Red Wine (2 cups): Adds rich acidity and complexity to elevate the broth.
- Water (3 cups): Balances the liquid and helps create the perfect broth consistency.
- Beef Broth (5 cups): The flavorful foundation that ties everything together.
- Tomato Paste (4 tablespoons): Intensifies the color and adds a subtle tangy sweetness.
- Bay Leaves (4): Infuse an herbal, slightly floral note throughout the soup.
- Dried Thyme (2 teaspoons): A classic herb that complements beef and vegetables flawlessly.
- Frozen Peas (2 cups): Add a pop of sweetness and bright green color.
- Frozen Cut Green Beans (2 cups): Bring a tender bite and fresh flavor.
- Corn (1 cup): Offers a juicy burst of sweetness and texture contrast.
- Baby Yellow Potatoes (1 pound, halved): Provide hearty substance and creamy texture once cooked.
How to Make Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in a large Dutch oven or stock pot over medium-high heat. Season your beef stew meat with salt and black pepper, then brown it in batches to develop a rich, savory crust. This step builds the depth of flavor that sets the tone for your entire soup. Once browned, transfer the beef to a bowl and set it aside.
Step 2: Sauté the Aromatics
Add another tablespoon of olive oil to the pot and toss in the minced garlic and onion powder (or diced onions if you prefer). Cook for 2 to 3 minutes until the garlic becomes fragrant but doesn’t brown. This gentle cooking releases the flavors that will mingle beautifully with your vegetables.
Step 3: Add Carrots and Celery
Next, stir in the chopped carrots and diced celery. Let these vegetables cook for 2 to 3 minutes to soften just slightly, enhancing their natural sweetness and creating a delightful base for your soup. If you used fresh onions earlier, make sure they’re translucent by this point.
Step 4: Coat with Flour
Sprinkle the flour over the vegetables and stir thoroughly, coating everything evenly. This essential step thickens the broth later on, giving your soup a satisfying body that’s perfect for cozy eating.
Step 5: Add Liquids and Seasonings
Slowly pour in the beef broth while stirring constantly to avoid lumps, followed by the dry red wine, water, tomato paste, bay leaves, and thyme. Each ingredient brings layers of flavor: wine adds acidity and complexity, tomato paste enriches color and taste, and herbs cozy everything with their earthy aroma.
Step 6: Return Beef and Simmer
Place the browned beef pieces back into the pot. Lower the heat to medium-low or low and bring to a gentle simmer. Cover the pot with a lid left slightly ajar to let steam escape, then let it slowly cook for 1 ½ hours until the beef is tender and the flavors meld into pure comfort in a bowl.
Step 7: Add Vegetables
Remove the lid and stir in the baby yellow potatoes, frozen peas, and green beans. Allow the soup to simmer uncovered for an additional 20 minutes. This ensures the potatoes become tender and the frozen vegetables heat through without losing their texture or freshness.
Step 8: Final Seasoning
Once the potatoes are perfectly cooked, taste your soup and adjust the seasoning with additional salt and pepper as needed. This finishing touch guarantees every spoonful of your Vegetable Beef Soup Recipe bursts with balanced flavor.
How to Serve Vegetable Beef Soup Recipe
Garnishes
Fresh herbs like chopped parsley or thyme leaves add a lively, herbal brightness right before serving. For an added creamy note, a dollop of sour cream or a sprinkle of grated Parmesan can elevate each bowl to restaurant-quality comfort food.
Side Dishes
A warm, crusty bread or buttery dinner rolls are perfect companions to dip into the rich broth. A simple green salad balances the meal with crisp freshness, making it a wholesome and satisfying feast.
Creative Ways to Present
Serve your Vegetable Beef Soup Recipe in rustic bread bowls for a rustic, charming touch ideal for entertaining. Or present it in mismatched vintage bowls paired with colorful napkins and simple utensils to create a cozy, welcoming table atmosphere.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Transfer leftovers to an airtight container and you’ll have a delicious, ready-to-reheat meal that tastes even richer the next day as the flavors have more time to meld.
Freezing
Vegetable Beef Soup Recipe freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty bags, leaving room for expansion, and freeze for up to three months. This makes it a perfect make-ahead meal for busy days when you need a wholesome dinner quickly.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally until heated through. This slow reheating keeps the beef tender and preserves the vibrant texture of the vegetables. If frozen, thaw overnight in the refrigerator before reheating for best results.
FAQs
Can I use a different type of beef for this soup?
Absolutely! While stew meat is ideal for its tenderness and even cooking, chuck roast cut into cubes works wonderfully too. Just make sure to brown it properly for the best flavor.
Is it possible to make this soup without wine?
Yes, if you prefer to skip the wine, simply replace it with an equal amount of additional beef broth or water. The soup will still be rich and delicious, though the wine adds a subtle depth you might miss.
Can I use fresh vegetables instead of frozen peas and green beans?
Fresh vegetables can be swapped in just fine. Add them a bit earlier in the cooking process so they become tender but still retain some bite. Frozen veggies are convenient and retain great flavor, but fresh is always a nice option when in season.
How thick should the soup be?
The soup should have a broth that’s pleasantly thickened but still pourable—a nice balance between hearty and soupy. The flour coating the vegetables and simmering with the broth creates this lovely texture naturally.
Can I make this soup in a slow cooker?
Yes! After browning the beef and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and flavors meld. Add the delicate vegetables like peas and green beans near the end of cooking.
Final Thoughts
This Vegetable Beef Soup Recipe truly feels like a labor of love in every spoonful. It’s a timeless dish that brings comfort, nutrition, and bold flavors together effortlessly. Whether you’re cozying up on a chilly evening or looking to impress with a homemade meal, this soup has got you covered. Trust me, once you make it, it’ll become one of those favorite go-to recipes you’ll cherish and want to share with everyone you know!
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Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting vegetable beef soup packed with tender beef stew meat, fresh vegetables, and a rich broth simmered with red wine and herbs. Perfect for a cozy family meal, this soup offers a balanced blend of flavors and textures with wholesome ingredients.
Ingredients
Meat and Seasoning
- 3 Tablespoons Olive Oil
- 2 pounds beef stew meat (patted dry)
- 1–2 teaspoons salt
- 1 teaspoon black pepper
- 2 Tablespoons onion powder (or 2 small yellow onions diced)
- 1 Tablespoon garlic (minced)
Vegetables
- 4 celery stalks (diced)
- 5 large carrots (chopped into 1-inch pieces)
- 1 pound baby yellow potatoes (cut in half)
- 2 cups frozen peas
- 2 cups frozen cut green beans
- 1 cup corn
Liquids and Others
- 8 Tablespoons flour
- 2 cups dry red wine
- 3 cups water
- 5 cups beef broth
- 4 Tablespoons tomato paste
- 4 bay leaves
- 2 teaspoons dried thyme
Instructions
- Heat oil: Heat 1 Tablespoon of oil in a dutch oven or large stock pot over medium-high heat to prepare for browning the beef.
- Brown beef: Sprinkle the beef stew meat with salt and pepper. In 2 to 3 batches, brown all sides of the meat in the hot oil. Add additional oil as needed. Remove browned beef to a bowl and set aside.
- Sauté aromatics: Add 1 Tablespoon oil to the pot. Add minced garlic and onion powder (or diced onion if using). Cook for 2-3 minutes until garlic is fragrant but not browned, and onions are translucent if used.
- Add vegetables: Add diced carrots and celery to the pot. Cook and stir for an additional 2-3 minutes to soften slightly.
- Incorporate flour: Sprinkle the flour over the vegetables and stir well to coat them, helping to thicken the soup later.
- Deglaze and add liquids: Slowly pour in the beef broth while stirring constantly to avoid lumps. Add red wine, water, tomato paste, bay leaves, and dried thyme. Stir the mixture thoroughly.
- Return beef: Place the browned beef back into the pot, ensuring it’s submerged in the broth mixture.
- Simmer the soup: Reduce heat to medium-low or low to bring soup to a gentle simmer. Cover pot partially to vent and let cook for 1 ½ hours until beef is tender.
- Add remaining vegetables: Remove lid and add halved baby potatoes, frozen peas, and frozen green beans to the soup. Stir well to combine.
- Continue cooking: Simmer the soup uncovered for an additional 20 minutes or until the potatoes are tender.
- Check doneness: Confirm potatoes and beef are tender. The soup is now ready to serve.
- Season to taste: Taste the soup and adjust seasoning with additional salt and pepper as needed.
Notes
- For a deeper flavor, select a good quality dry red wine for cooking.
- If fresh onions are used instead of onion powder, sauté until translucent in step 3 for optimal flavor.
- You can substitute frozen vegetables with fresh ones if available; adjust cooking time accordingly.
- For thicker soup, you can add a slurry of flour and water before simmering.
- This soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
