Vegetable beef soup is one of those warm and welcoming dishes that feels like a hug in a bowl. It’s the kind of recipe you turn to on chilly evenings or when you need a hearty meal that hits all the right notes. My first experience with this dish was during a particularly cold winter night, and it’s become a go-to favorite ever since. The rich flavors from the tender beef and vibrant vegetables come together to create a nourishing and satisfying dish that’s perfect for both family dinners and cozy gatherings.
Why You’ll Love This Dish
What makes vegetable beef soup so special? For starters, it’s incredibly versatile—ideal for all types of occasions. Whether you’re looking for a quick, budget-friendly weeknight dinner or a comforting meal to share with friends, this recipe ticks all the boxes. Plus, it’s a great way to sneak in some extra veggies, making it kid-approved and perfect for family meals.
"This vegetable beef soup was a game-changer! My kids loved it, and I loved how easy it was to make!" – A happy home cook
How This Recipe Comes Together
Cooking this delicious soup involves a few straightforward steps that come together seamlessly. First, you’ll brown the beef to lock in the flavors, before sautéing the vegetables to bring out their sweetness. After combining everything in a rich broth, it simmers to allow the flavors to meld beautifully. By the end, you’ll have a hearty soup that’s packed with nutrition and taste.
What You’ll Need
Gather your ingredients before you start to make the cooking process smooth and enjoyable. Here’s what you’ll need:
- 1.5 lbs beef stew meat
- 2.5 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1.75 cups chopped yellow onion (1 large)
- 1.25 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1.5 tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef or chicken broth
- 2 cans (14 oz) diced tomatoes
- 1.5 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 1 lb red or yellow potatoes, cut into 3/4 inch cubes
- 1.5 cups chopped green beans (trimmed)
- 1.5 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Feel free to mix and match based on what you have on hand. For example, you could swap out the green beans for zucchini or substitute frozen peas with fresh ones.
