Introduction
Transform humble vegetables and beef into a heartwarming bowl of deliciousness with this Hearty Homemade Vegetable Beef Soup! It’s the perfect comfort food for chilly evenings, and it’s surprisingly easy to make. This recipe is all about simple ingredients and big flavor, making it a family favorite in our house, and bound to become one in yours too!
Why This Works
This recipe works because it’s a beautiful balance of savory beef broth, tender beef, and a vibrant mix of fresh vegetables. It’s incredibly easy to customize to your family’s preferences, and the leftovers are even better the next day! Plus, it’s a wonderfully budget-friendly meal that’s packed with nutrients.
Key Ingredients
- 🥩 1 lb beef stew meat, cut into 1-inch cubes
- 🧅 1 large onion, chopped
- 🥕 2 carrots, chopped
- 🥔 2 potatoes, peeled and cubed
- 🌿 2 celery stalks, chopped
- 🍅 1 (28 ounce) can crushed tomatoes
- 🥣 8 cups beef broth
- 🧄 4 cloves garlic, minced
- 🌿 1 teaspoon dried thyme
- 🌿 1 teaspoon dried rosemary
- 🌿 1/2 teaspoon dried oregano
- 🧂 Salt and pepper to taste
Instructions
1️⃣ In a large pot or Dutch oven, brown the beef cubes over medium-high heat. Remove the beef from the pot and set aside.
2️⃣ Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
3️⃣ Return the beef to the pot. Add the crushed tomatoes, beef broth, thyme, rosemary, oregano, salt, and pepper.
4️⃣ Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the beef is very tender. Add the potatoes during the last 30 minutes of cooking time.
5️⃣ Taste and adjust seasonings as needed. Serve hot and enjoy!
Handy Tips
- For even more tender beef, consider using a slow cooker. Brown the beef as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Feel free to add other vegetables you enjoy, such as green beans, corn, or peas. Add them during the last 30 minutes of cooking time.
- If you don’t have fresh herbs, you can use a combination of dried herbs. Just remember that dried herbs are more concentrated, so you may want to use a little less.
Heat Control
Simmering the soup on low heat for an extended period allows the flavors to meld beautifully and the beef to become incredibly tender. A rolling simmer, with just a few gentle bubbles, is ideal. High heat will cause the soup to boil rapidly, potentially burning the vegetables and making the beef tough.
Crunch Factor
While this soup is primarily known for its comforting warmth and rich flavors, you can easily add a crunch factor! Consider topping each bowl with a sprinkle of freshly chopped parsley, a dollop of sour cream or Greek yogurt, or some crispy croutons for a textural contrast.
Pro Kitchen Tricks
- For a richer, deeper flavor, use bone-in beef stew meat.
- To save time, use pre-chopped vegetables.
- Add a bay leaf during simmering for an extra layer of flavor; remove before serving.
Storage Tips
This soup stores beautifully in the refrigerator for up to 3 days. Allow it to cool completely before storing in airtight containers. It also freezes well; simply let it cool completely, then transfer it to freezer-safe containers or bags. It can be stored frozen for up to 3 months.
Gift Packaging Ideas
This hearty soup makes a wonderful gift for friends and family, especially during the colder months. Package it in a beautiful mason jar or thermal container, along with a handwritten recipe card. You could also add a cute spoon or a small bag of crusty bread for dipping.
Flavor Variations
🌟 Spicy Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy twist.
🌟 Hearty Barley: Include 1 cup of barley during the last hour of cooking for added heartiness and texture.
🌟 Beef and Mushroom Medley: Add 8 ounces of sliced mushrooms along with the onions and carrots for an earthy flavor boost.
🌟 Creamy Comfort: Stir in 1/2 cup of heavy cream or sour cream during the last 10 minutes of cooking for a richer, creamier soup.
Troubleshooting
- Soup is too thin: Simmer uncovered for a longer period to reduce the liquid. You can also thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) whisked into the soup during the last few minutes of cooking.
- Soup is too thick: Add more beef broth to adjust the consistency.
- Beef is tough: Ensure you simmer the soup long enough for the beef to become tender. Consider using a pressure cooker or slow cooker for more tender results.
FAQ
- Can I use different types of beef? Yes! Chuck roast or short ribs would also work well.
- Can I make this soup in a slow cooker? Absolutely! Follow the instructions in the Handy Tips section.
- Can I make this soup ahead of time? Yes! It tastes even better the next day.
- Can I substitute vegetables? Yes, feel free to add your favorite vegetables.
- How do I know when the beef is done? The beef should be very tender and easily shreddable with a fork.
Conclusion
This Hearty Homemade Vegetable Beef Soup is a true crowd-pleaser, guaranteed to warm your heart and belly. It’s easy to make, incredibly delicious, and perfect for sharing with loved ones. Try it today and let us know what you think! Don’t forget to share your photos on social media and tag us! We can’t wait to see your creations!
Grandma's Best Beefy Veggie Soup
A hearty and flavorful soup packed with tender beef and a variety of fresh vegetables, perfect for warming up on a chilly day.
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 cups beef broth
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 cup celery, diced
- 1 cup green beans, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides.
- Add the chopped onion and minced garlic to the pot, and sautu00e9 until the onion is translucent.
- Pour in the beef broth and bring to a simmer. Stir in the diced carrots, potatoes, celery, and green beans.
- Add the dried thyme, dried basil, salt, and pepper. Cover the pot and let it simmer for 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.
- Taste and adjust seasoning if necessary before serving hot.
Tips
- For extra flavor, consider adding a splash of Worcestershire sauce or a bay leaf while the soup simmers.
- This soup can be stored in the refrigerator for up to 3 days or frozen for later use.