Vegetable Beef Soup

why make this recipe

Vegetable Beef Soup is a warm and hearty dish that is perfect for any time of year. It combines tender beef with fresh vegetables, making it both nutritious and delicious. This recipe is simple to make and is a great way to use up leftover vegetables from your fridge. Plus, it fills your kitchen with a wonderful aroma that makes everyone feel at home.

how to make Vegetable Beef Soup

Ingredients :

• 1 pound beef (cubed)
• 2 cups mixed vegetables (carrots, celery, onions, etc.)
• 2 potatoes (diced)
• 1 can diced tomatoes
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Directions :

1. In a large pot, heat olive oil over medium heat.
2. Add the cubed beef and brown on all sides.
3. Stir in the mixed vegetables and potatoes, cooking for about 5 minutes.
4. Add the diced tomatoes, beef broth, thyme, garlic powder, salt, and pepper.
5. Bring to a boil, then reduce heat and let simmer for at least 1 hour or until the beef is tender.
6. Serve hot with soft dinner rolls.

how to serve Vegetable Beef Soup

Serve Vegetable Beef Soup hot in bowls. You can top it with fresh parsley for a touch of color. It goes well with soft dinner rolls or crusty bread, making it a complete meal.

how to store Vegetable Beef Soup

To store any leftover Vegetable Beef Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for longer, place it in a freezer-safe container and freeze it. It can be frozen for up to 3 months.

tips to make Vegetable Beef Soup

1. For added flavor, consider using homemade beef broth if you have it available.
2. Feel free to add more of your favorite vegetables such as green beans or corn.
3. Adjust the seasoning according to your taste. A little extra thyme or garlic can enhance the flavor even more.

variation

You can easily turn this soup into a stew by adding more ingredients like two cups of barley or rice to thicken it and give it a different texture.

FAQs

1. Can I use chicken instead of beef?
   Yes, you can substitute chicken for beef. Just adjust the cooking time as chicken may cook faster.

2. What can I use instead of beef broth?
   If you don’t have beef broth, vegetable broth or chicken broth can be used instead.

3. Can I make this soup in a slow cooker?
   Absolutely! Just brown the beef first, then combine all the ingredients in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Vegetable Beef Soup

A warm and hearty dish that features tender beef and fresh vegetables, perfect for any time of year.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 pound beef (cubed)
• 2 cups mixed vegetables (carrots, celery, onions, etc.)
• 2 medium potatoes (diced)
• 1 can diced tomatoes
• 4 cups beef broth Use homemade for added flavor if available.
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• to taste none Salt and pepper
• 1 tablespoon olive oil

Method

 

Cooking

1. In a large pot, heat olive oil over medium heat.
2. Add the cubed beef and brown on all sides.
3. Stir in the mixed vegetables and potatoes, cooking for about 5 minutes.
4. Add the diced tomatoes, beef broth, thyme, garlic powder, salt, and pepper.
5. Bring to a boil, then reduce heat and let simmer for at least 1 hour or until the beef is tender.
6. Serve hot with soft dinner rolls.

Notes

Serve the soup hot in bowls and top with fresh parsley. It pairs well with soft dinner rolls or crusty bread. Cool completely before storing leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.