Description
Hearty vegetable beef soup brings comfort and warmth to family dinners with its robust blend of tender meat and seasonal vegetables. Nutritious ingredients and simple cooking techniques ensure a satisfying meal that nourishes both body and soul.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) beef stew meat, cubed
Vegetables:
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (fresh or frozen)
- 1 can (14 ounces/396 grams) diced tomatoes
Seasonings and Liquids:
- 4 cups beef broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Sear beef cubes in a hot pot with olive oil until golden brown on all sides, creating a rich caramelized exterior. Transfer meat to a separate plate.
- In the same pot, gently sweat onions and garlic until translucent and fragrant, releasing their aromatic flavors.
- Reintroduce the browned beef to the pot, then pour in beef broth, diced tomatoes, and sprinkle thyme, oregano, paprika, salt, and pepper. Mix thoroughly to combine all ingredients.
- Elevate the mixture to a rolling boil, then immediately reduce heat to a gentle simmer. Allow the soup to cook for 30 minutes, developing deep, complex flavors.
- Incorporate carrots, celery, potatoes, and green beans into the simmering liquid. Continue cooking for 20-25 minutes until vegetables become fork-tender and absorb the rich broth.
- Introduce corn and peas during the final 5 minutes of cooking, ensuring they remain vibrant and retain their natural sweetness.
- Taste and fine-tune seasonings, balancing flavors with additional salt and pepper if needed. Ladle the steaming soup into bowls and serve immediately for maximum enjoyment.
Notes
- Enhance meat tenderness by selecting chuck roast or stew meat with good marbling, which breaks down during slow cooking.
- Transform into a low-carb version by replacing potatoes with cauliflower chunks and reducing total cooking time by 10 minutes.
- Boost umami flavor by adding a splash of Worcestershire sauce or a tablespoon of tomato paste during initial beef browning stage.
- Freeze leftover soup in portion-sized containers for quick meals, ensuring vegetables remain firm by slightly undercooking before freezing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg