Vegetable Beef Soup Recipes

Vegetable Soup is a perfect comforting soup and a smart way of using all vegetables that are still in the fridge.
It’s just as satisfying and filling as a meal thanks to the beef, which is high in protein, and the nice number of vegetables. With that being said, it’s also quite an adaptable recipe, so go ahead and switch the vegetables according to your flavor preferences.

Vegetable Beef Soup

On the stovetop, give the soup an hour to simmer at a low temperature. You will get rich, condensed flavors of the soup, and the meat will be very tender and delicious. This is a comfort food vegetable recipe that is good for fall and winter but it can also be used in summer when you have a lot of vegetables. In this case, what you should do when you want to use all of them up is to implement this recipe!

I’d just like to say that the soup will be a bit watery is not as you see in the pictures. My practice is to remove some of the broth so that the soup becomes more transparent. But with that asserting that you can absolutely use less broth if you want or else just don’t put in the cover while the food is cooking (but do cut down on the salt).

Ingredients for Vegetable Beef Soup Recipe

(Scroll down for the recipe)

• Beef stew meat
• Olive oil
• Yellow onion
• Carrots
• Celery
• garlic
• Canned tomatoes
• Low-sodium beef broth or chicken broth
• Dried herbs – basil, oregano, and thyme
• Salt and pepper
• Red potatoes
• Green Beans
• Frozen corn and peas
• Fresh parsley

How to Make Vegetable Beef Soup

One Tbsp. olive oil is needed for the procedure. Heat the large pot over medium-high heat and drizzle it with oil then add the beef and brown for about 4 minutes, turning once when cooking on the other side.
Transfer to a plate which slices the other side of beef hence the beef becomes whole again.

Add another 1 Tbsp oil to a pot that is now empty then throw in onions, carrots, and celery after which saute 3 minutes, add garlic saute 1 minute longer.

Add broth stock, tomatoes, browned beef, basil, oregano, thyme along with salt and pepper in the pot. Boil then reduce heat, cover it and let it simmer, while stirring once or twice throughout, for 30 minutes.

Put in potatoes then increase the simmer, covered, 20 minutes (alongside the boiling beans if you prefer them very soft).
Attach the green beans and cook for 15 minutes or the time where all the vegetables and meat will be tendered.

Put in corn and peas and cook until they get heated through, which would take about 5 minutes.

Combine parsley and serve it with fresh crusty bread for dipping if you like.

How do You Make Slow Cooker Vegetable Beef Soup?

This can be made in the slow cooker, too, but still, you have to start off by browning the beef, and then you’ll add the carrots, onions, celery and garlic. What you do then is to pour the mixtures of the food into a big slow cooker and also put the other ingredients in minus the frozen vegetables. Cook at a low temperature and add the frozen peas and corn and heat through.

How to Convert to Ground Beef?

So, this is a really a versatile recipe. Ground beef could also have been used instead of the beef stew meat. However, if you choose this route, it is not necessary to sauté as long since jump directly to the point of adding the potatoes without the 30 minute simmering will be enough.

Another way is to consume chucking chews if beef stew meat is not on sale.