There’s something timeless and comforting about a robust bowl of vegetable beef soup. It brings back memories of chilly evenings spent with family, huddled around the dinner table. This hearty dish, made with tender beef stew meat and a medley of vegetables, is not just a filling meal; it’s a cherished recipe that many turn to when craving warmth and comfort. Whether you’re looking to feed a crowd or simply enjoy a cozy night in, this vegetable beef soup is perfect for any occasion.
Why you’ll love this dish
This vegetable beef soup is a must-try for several reasons. First off, it’s a budget-friendly meal that makes the most of simple ingredients. Not only is it packed with protein and vitamins, but it’s also an excellent way to use up leftover veggies from your fridge. The best part? It’s a one-pot wonder, meaning less cleanup after a satisfying dinner. Perfect for weeknight meals or chilly weekends, it’s bound to impress even the pickiest eaters.
"This vegetable beef soup is a warm hug in a bowl! My kids ask for it every week, and I love how easy it is to make." – A Happy Home Cook
Step-by-step overview
Making vegetable beef soup is a straightforward process, perfect for both novice cooks and seasoned chefs. You will start by browning the beef for rich flavor, then sauté the aromatic vegetables, and finally, simmer everything together for a fulfilling meal. This method not only enhances the taste but also creates a comforting aroma that fills your kitchen. You can expect a cooking time of about 1.5 to 2 hours, but your patience will be rewarded!
What you’ll need
To create this delightful vegetable beef soup, gather these key ingredients:
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper to taste
- 1 cup chopped celery (approximately 3 medium stalks)
- 4 cups beef broth
- 2 cups chopped carrots
- 2 cups diced potatoes
- 1 cup chopped green beans
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
Feel free to swap the vegetables depending on what you have on hand—zucchini or bell peppers can work beautifully here.
