Vegetable Beef Soup

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🥣 Vegetable Beef Soup

Description

Vegetable Beef Soup is a hearty, comforting classic made with tender beef chunks, nutrient-rich vegetables, and a savory broth. This soup is filling, flavorful, and perfect for cold days, meal prep, or when you want a wholesome one-pot meal. It’s versatile, budget-friendly, and packed with protein, fiber, and vitamins.

📝 Ingredients

For the Soup

  • 1½ lbs beef chuck or stew meat, cut into 1-inch cubes

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 3 carrots, sliced

  • 2 celery stalks, sliced

  • 2 medium potatoes, diced

  • 1 cup green beans, chopped (fresh or frozen)

  • 1 cup corn kernels (fresh or frozen)

  • 1 can (14.5 oz) diced tomatoes

  • 6 cups beef broth

  • 1 tablespoon tomato paste

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • 1 teaspoon paprika

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • Optional: peas, zucchini, cabbage, or spinach

👩‍🍳 Instructions

  1. Brown the Beef
    Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef and brown on all sides. Remove and set aside.

  2. Sauté Aromatics
    In the same pot, add onion and cook until soft (3–4 minutes). Add garlic and cook for 30 seconds.

  3. Build the Soup Base
    Stir in tomato paste, paprika, thyme, salt, and pepper. Add diced tomatoes and beef broth.

  4. Simmer
    Return beef to the pot. Add bay leaf. Bring to a boil, then reduce heat and simmer covered for 45–60 minutes, until beef is tender.

  5. Add Vegetables
    Add carrots, celery, potatoes, green beans, and corn. Simmer another 20–25 minutes until vegetables are tender.

  6. Finish & Serve
    Remove bay leaf. Adjust seasoning. Serve hot.

🍽 Servings

  • Serves: 6–8 people

  • Serving Size: About 1½ cups per serving

🧂 Nutritional Information (Approx. per serving)

  • Calories: 280–320 kcal

  • Protein: 25–30 g

  • Fat: 10–12 g

  • Carbohydrates: 20–25 g

  • Fiber: 4–6 g

  • Sodium: 600–800 mg

(Values vary depending on ingredients and portions.)

🌱 Health Benefits

  • High Protein: Supports muscle repair and keeps you full longer

  • Rich in Vegetables: Provides vitamins A, C, potassium, and antioxidants

  • Gut-Friendly: Warm broth aids digestion

  • Immune Support: Garlic, onions, and vegetables strengthen immunity

  • Balanced Meal: Combines protein, carbs, and fiber in one dish

📌 Recipe Notes

  • Beef chuck works best because it becomes tender when simmered

  • Soup tastes even better the next day as flavors develop

  • Can be made on the stovetop, slow cooker, or pressure cooker

💡 Tips for Best Results

  • Brown the beef well for deeper flavor

  • Cut vegetables evenly for consistent cooking

  • Use low-sodium broth to control salt levels

  • Add leafy greens at the end to prevent overcooking

  • Skim excess fat from the surface if needed

❓ Q & A

Q: Can I make this soup in a slow cooker?
A: Yes. Brown the beef first, then add all ingredients except delicate vegetables. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Q: Can I freeze vegetable beef soup?
A: Absolutely. Let it cool completely and freeze in airtight containers for up to 3 months.

Q: What vegetables can I substitute?
A: Zucchini, cabbage, peas, turnips, or bell peppers work well.

Q: How do I thicken the soup?
A: Mash some potatoes in the pot or add a slurry of cornstarch and water.

Q: Is this soup gluten-free?
A: Yes, as long as the beef broth is certified gluten-free.

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