Classic Vegetable Beef Soup feels like a warm hug on a cool day. It is a simple, hearty beef and vegetable soup that many people love. The soup has tender beef, bright vegetables, and a rich broth, it is both filling and healthy. I share this easy soup recipe because it pleases a crowd and works for weeknight dinners or for a big family meal, and if you enjoy other cozy bowls you might also like a creamy Reuben soup recipe that gives a different, rich flavor. Get ready to make a pot, and smile when the house fills with a great smell.
How to prepare Classic Vegetable Beef Soup
This simple guide shows you how to make a warm pot of Classic Vegetable Beef Soup. Use stew beef or leftover roast, fresh or frozen vegetables, and a good beef broth for great taste.
Ingredients (for about 6 servings)
- 1 to 1 1/2 pounds beef, cut into bite size pieces
- 2 tablespoons oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 1 can (14 oz) diced tomatoes, with juice
- 6 cups beef broth
- 1 cup green beans, cut
- 1 cup corn, fresh or frozen
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley, optional
Step by step
- Heat oil in a large pot over medium heat. Brown the beef in batches, do not crowd the pan, then set the beef aside.
- In the same pot, add onion, carrots, and celery. Cook until the onion is soft, about 5 minutes. Add garlic, stir for 30 seconds.
- Return the beef to the pot, add potatoes, diced tomatoes with juice, and beef broth. Add bay leaf and thyme. Bring to a boil.
- Lower the heat, cover, and simmer for 45 minutes to 1 hour, until the beef is tender.
- Add green beans and corn. Cook 10 more minutes, until the vegetables are tender.
- Taste and add salt and pepper. Stir in parsley if you like. Remove the bay leaf before serving.
Why You’ll Love Classic Vegetable Beef Soup
- It is a hearty soup, full of beef and vegetables, so it makes a full meal in one pot.
- The flavors get better the next day, so it is great for leftovers.
- You can change the vegetables to what you have, so it is flexible and easy.
- It is both comfort food and a simple weeknight dinner, it suits many tastes.
Tips for success
- Brown the beef well, browning gives the soup more flavor.
- Cut vegetables in even sizes so they cook the same time.
- Taste and adjust salt and pepper at the end, the broth or canned tomatoes can add salt.
- If the soup seems thin, simmer with the lid off a little to reduce and thicken, or mash some potatoes in the pot.
- Use a mix of fresh and frozen vegetables when you need to save time.
Serving Suggestions
- Serve with crusty bread or a warm roll to soak up the broth.
- A side salad, simple and green, adds a fresh touch.
- Top with a sprinkle of fresh parsley or grated cheese for extra flavor.
- For a heartier meal, serve over cooked rice or with buttered noodles.
FAQs
Q: Can I use ground beef instead of stew beef?
A: Yes, you can. Brown the ground beef and drain extra fat. Add it back to the pot with the broth, the soup will be a little different, but still good.
Q: How long does this soup last in the fridge?
A: Store in a covered container, it will keep 3 to 4 days in the refrigerator. Reheat on the stove until hot.
Q: Can I freeze Classic Vegetable Beef Soup?
A: Yes, cool the soup, put it in freezer safe containers, and freeze up to 3 months. Thaw in the fridge overnight and reheat gently.
Q: Can I make this soup in a slow cooker or Instant Pot?
A: Yes, for a slow cooker, brown the beef first, then add all ingredients and cook on low for 6 to 8 hours. For an Instant Pot, brown the beef with sauté, add the rest, and cook on high pressure for 20 minutes, then quick release.
Q: How can I make the broth richer?
A: Use a good quality beef broth, or add a spoon of tomato paste while cooking, simmer a bit longer, it will deepen the flavor.
Classic Vegetable Beef Soup
Ingredients
Method
- Heat oil in a large pot over medium heat.
- Brown the beef in batches, do not crowd the pan, then set the beef aside.
- In the same pot, add onion, carrots, and celery. Cook until the onion is soft, about 5 minutes.
- Add garlic, stir for 30 seconds.
- Return the beef to the pot, add potatoes, diced tomatoes with juice, and beef broth.
- Add bay leaf and thyme. Bring to a boil.
- Lower the heat, cover, and simmer for 45 minutes to 1 hour, until the beef is tender.
- Add green beans and corn. Cook 10 more minutes, until the vegetables are tender.
- Taste and add salt and pepper. Stir in parsley if you like.
- Remove the bay leaf before serving.
