This hearty vegetable beef soup is perfect for warming up on a chilly day. Packed with tender beef and a rainbow of veggies, it’s both tasty and filling!
I love how easy it is to make and how the flavors blend together. Plus, it’s a great way to sneak in some extra veggies—who knew healthy could be so delicious? 😊
Key Ingredients & Substitutions
Beef Stew Meat: Use chuck roast or any cut meant for slow cooking. If you prefer, you can substitute turkey or chicken for a lighter option.
Olive Oil: This adds a nice flavor for browning the meat. You can replace it with canola oil or even butter if you like a richer taste.
Vegetables: Feel free to mix in your favorites! Sweet potatoes, bell peppers, or corn can be great additions. Frozen mixed vegetables work well too if you’re short on time.
Pasta: Small pasta shapes like ditalini are great, but you can use rice or quinoa as a gluten-free alternative. Just adjust the cooking time accordingly.
Beef Broth: If you want a vegetarian option, you can use vegetable broth or even water with herbs for flavor.
What’s the Best Way to Brown Beef for a Rich Flavor?
Getting a good sear on your beef is essential for building flavor. Here are some helpful pointers:
- Ensure your pot is hot before adding the beef. This helps with browning.
- Avoid overcrowding the pot. Brown in batches if necessary to ensure every piece gets seared.
- Let the meat sit without stirring until browned on one side before flipping. This allows for a better crust.
Taking the time to brown your meat creates delicious depth in your soup, so don’t rush this step! Enjoy your cooking!
How to Make Hearty Vegetable Beef Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1/2 cup small pasta shapes (such as pasta wheels or ditalini)
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and roughly 1 hour to cook. You’ll spend time browning the meat, sautéing the veggies, and then letting everything simmer together for those flavors to really shine. The result is a warm, hearty meal that’s perfect for sharing!
Step-by-Step Instructions:
1. Heating the Oil:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. This gives the beef a nice sear and adds rich flavor to your soup.
2. Browning the Beef:
Add the beef stew meat to the pot in a single layer. Brown it on all sides for about 5-7 minutes. Once it’s nicely browned, remove the beef from the pot and set it aside. This step is important for building flavor!
3. Sautéing the Onion:
In the same pot, add the diced onion. Cook for about 3-4 minutes, stirring occasionally until the onion is softened and translucent. This adds a sweet base flavor to your soup.
4. Adding Garlic:
Add the minced garlic to the onions and cook for an additional minute until fragrant. Be careful not to burn it—you just want it to become aromatic!
5. Combining Ingredients:
Return the browned beef to the pot. Then, add the beef broth and undrained diced tomatoes. Stir everything together until well combined.
6. Simmering:
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it bubble gently for about 45 minutes. This is where the flavors meld and the beef becomes tender.
7. Adding Vegetables:
After 45 minutes, add the sliced carrots, diced potatoes, and cut green beans to the pot. Continue to simmer covered for another 15 minutes, or until the veggies are tender.
8. Final Touches:
Now it’s time to add the peas, small pasta shapes, dried parsley, basil, oregano, and season with salt and pepper. Simmer uncovered for another 10-12 minutes until the pasta is cooked al dente and all the flavors are deliciously blended.
9. Serving Up:
Give the soup a taste and adjust the seasonings if needed. Serve it hot in bowls, and enjoy your hearty and comforting vegetable beef soup! It’s perfect for any day of the week!
Can I Use Other Cuts of Beef for This Soup?
Absolutely! You can use cuts like chuck roast or even ground beef if you prefer. Just ensure that tougher cuts are cooked long enough to become tender.
Can I Make This Recipe in a Slow Cooker?
Yes! Simply brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef and vegetables are tender.
How Do I Store Leftover Soup?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just be sure to leave out the pasta if you plan to freeze it, as it can become mushy when reheated.
What Other Vegetables Can I Add?
This soup is very versatile! You can add bell peppers, corn, zucchini, or any other veggies you have on hand. Just be mindful of the cooking time, as some may need less time to cook than others.