Introduction
Vegetable beef soup is a hearty, comforting dish that combines tender beef with a variety of fresh vegetables in a rich broth. It’s perfect for warming up on cold days and is easy to customize based on available ingredients.
The History of Vegetable Beef Soup
This soup has roots in various cuisines, often reflecting regional ingredients and preferences. It became popular in American households as a way to use leftover beef and seasonal vegetables, making it both economical and nutritious.
Ingredients Breakdown
- Beef: Chuck roast or stew meat, cut into bite-sized pieces.
- Vegetables: Carrots, celery, potatoes, and green beans for flavor and nutrition.
- Onion: Adds depth; typically yellow or white.
- Garlic: Fresh minced garlic for aroma.
- Broth: Beef broth or stock as the soup base.
- Tomatoes: Diced tomatoes or tomato paste for acidity.
- Herbs: Bay leaves, thyme, and parsley for added flavor.
Step-by-Step Recipe
- Prep the Ingredients: Chop beef and vegetables into bite-sized pieces.
- Brown the Beef (Optional): In a pot, brown the beef over medium heat for enhanced flavor.
- Combine Ingredients: Add beef, vegetables, garlic, and tomatoes to the pot.
- Add Broth: Pour in beef broth until all ingredients are covered.
- Season: Add herbs and spices to taste.
- Cook: Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.
- Serve: Ladle into bowls and garnish with fresh parsley if desired.
Tips for the Perfect Vegetable Beef Soup
- Use Quality Meat: Choose well-marbled beef for richer flavor.
- Cook Low and Slow: This helps the flavors meld and tenderizes the beef.
- Adjust Consistency: If the soup is too thick, add more broth; if too thin, simmer uncovered.
- Taste and Adjust: Always taste before serving to adjust seasoning.
Variations and Customizations
- Add Grains: Include barley or rice for a heartier soup.
- Spice It Up: Incorporate red pepper flakes or hot sauce for heat.
- Different Vegetables: Use seasonal vegetables like zucchini or corn.
- Herb Substitutions: Experiment with rosemary or basil for different flavor profiles.
Health Considerations and Nutritional Value
Vegetable beef soup is nutrient-dense, packed with protein, vitamins, and minerals. It can be made lower in sodium by using low-sodium broth and fresh ingredients, making it a wholesome choice for a balanced meal.
FAQ
1. Can I freeze vegetable beef soup? Yes, it freezes well! Store in airtight containers and consume within 3 months.
2. Can I use ground beef instead? Yes, but adjust cooking time, as ground beef cooks faster.
3. How can I make this soup spicier? Add diced jalapeños or a dash of hot sauce for extra heat.
4. What can I serve with vegetable beef soup? It pairs well with crusty bread or a simple salad for a complete meal.
Vegetable Beef Soup
Ingredients
- 1 1/2 lbs beef stew meat*
- 2 1/2 Tbsp olive oil divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion 1 large
- 1 1/4 cups peeled and chopped carrots 3 medium
- 1 cup chopped celery 3 medium
- 1 1/2 Tbsp minced garlic 4 cloves
- 8 cups low-sodium beef broth or chicken broth
- 2 14 oz. cans diced tomatoes
- 1 1/2 tsp dried basil**
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes chopped into 3/4-inch cubes
- 1 1/2 cups 5 oz. chopped green beans (trim ends first)
- 1 1/2 cups frozen corn***
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
- Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
- Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
- Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
- Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
- Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
- Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
- Recipe source: Cooking Classy
