Howdy, food lovers! Today, we’re diving into the cozy world of comfort food with a recipe that’s as nourishing as it is delicious. This easy vegetable beef soup is your ticket to a hearty meal that promises warmth and satisfaction with every spoonful.
Why This Recipe Works
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- The combination of tender beef and vibrant vegetables creates a perfect balance of flavors and textures.
- It’s incredibly versatile, allowing you to swap ingredients based on what’s in your fridge or pantry.
- This soup freezes beautifully, making it a great make-ahead meal for busy weeks.
- It’s packed with nutrients, offering a wholesome option that doesn’t skimp on taste.
Ingredients
- 1 lb beef stew meat, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 tsp dried thyme
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Heat the Oil and Brown the Beef
Start by heating the olive oil in your large pot over medium-high heat. Add the beef pieces, seasoning them with a pinch of salt and pepper. Brown the beef on all sides, which should take about 5-7 minutes. This step is crucial for locking in those juicy flavors. Tip: Don’t overcrowd the pot to ensure each piece gets a nice sear.
Saute the Vegetables
Once the beef is browned, add the onion, carrots, and celery to the pot. Cook for about 5 minutes, until the vegetables start to soften. Stir in the minced garlic and cook for another minute until fragrant. This builds a flavor foundation that’s simply irresistible.
Add Liquids and Simmer
Pour in the beef broth and diced tomatoes, then bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour. This slow cooking process tenderizes the beef and melds the flavors together beautifully. Tip: Skim off any foam that rises to the top for a clearer broth.
Introduce the Green Beans
After the hour has passed, add the green beans and dried thyme to the pot. Continue to simmer, uncovered, for another 15-20 minutes, or until the green beans are tender but still vibrant. This adds a fresh crunch and color to your soup.
Season and Serve
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and serve immediately. Tip: A sprinkle of fresh parsley on top adds a nice touch of color and freshness.
Tips and Tricks
For an even deeper flavor, consider browning the beef in batches to avoid steaming. If you’re short on time, using pre-cut stew meat and frozen vegetables can be a real time-saver. Don’t shy away from experimenting with different herbs; rosemary or bay leaves can add an interesting twist. For a thicker soup, you can mash some of the potatoes or add a slurry of cornstarch and water towards the end of cooking. Remember, soups taste even better the next day as the flavors continue to develop.
Recipe Variations
- Swap the beef for chicken or turkey for a lighter version.
- Add potatoes or sweet potatoes for extra heartiness.
- Incorporate different vegetables like zucchini, peas, or corn based on seasonal availability.
- For a spicy kick, add a dash of cayenne pepper or some diced jalapenos.
- Make it vegetarian by omitting the beef and using vegetable broth instead.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to your slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. This method is perfect for those who prefer to set it and forget it.
How long can I store the leftover soup?
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 3 months. Just be sure to cool it completely before freezing to maintain the best quality.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute about 2 cups of chopped fresh tomatoes for the canned ones. Keep in mind that the soup might have a slightly fresher taste, which can be a delightful variation.
Summary
This easy vegetable beef soup is a comforting, nutritious, and versatile dish that’s perfect for any day of the week. With simple ingredients and straightforward steps, it’s a foolproof recipe that delivers delicious results every time.
