Vegetable Beef Soup
Warm and hearty, vegetable beef soup is the ultimate comfort food. This nourishing dish combines tender beef, vibrant vegetables, and aromatic herbs, creating a symphony of flavors that will warm your soul. Perfect for chilly evenings or as a satisfying meal any time of the year, this recipe is easy to follow and sure to impress your family and friends.
Ingredients
– 1 lb beef stew meat, cubed
– 4 cups beef broth
– 2 carrots, diced
– 2 potatoes, diced
– 1 cup green beans, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes (14 oz)
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, with a cooking time of 1 hour.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 15g protein, 10g carbohydrates, and 15g fat. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat a large pot over medium heat and add the cubed beef.
2. Sear the beef until browned on all sides.
3. Add the diced onion and minced garlic; sauté until translucent.
4. Pour in the beef broth and bring to a boil.
5. Stir in the diced tomatoes, carrots, and potatoes.
6. Add the chopped green beans and dried thyme.
7. Season with salt and pepper to taste.
8. Reduce heat and let simmer for 45 minutes, stirring occasionally.
9. Check the beef for tenderness; it should be easy to shred.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
Feel free to substitute the beef with chicken or turkey for a lighter version. You can also use any seasonal vegetables you have on hand, such as zucchini or bell peppers, to customize the flavor profile.
Serving and Pairings
Vegetable beef soup pairs wonderfully with crusty bread or a side salad. For a heartier meal, serve it alongside grilled cheese sandwiches for a nostalgic touch.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through. This soup can also be frozen for up to 3 months; just ensure it’s cooled completely before transferring to freezer-safe containers.
Cooking Mistakes
- Overcooking the beef can make it tough.
- Not seasoning adequately can lead to bland soup.
- Using too much water instead of broth will dilute flavors.
- Skipping the browning step can miss out on depth of flavor.
- Adding all vegetables at once can lead to mushiness.
Helpful Tips
- For richer flavor, use homemade beef broth if possible.
- Let the soup sit for a few hours to enhance the flavors.
- Adjust seasoning at the end to taste.
- Consider adding a splash of Worcestershire sauce for extra depth.
FAQs
Can I use frozen vegetables in this soup?
Yes, you can use frozen vegetables for convenience. Just add them during the last 10 minutes of cooking to prevent overcooking.
How can I make this soup spicier?
Add red pepper flakes or diced jalapeños to increase the heat level according to your preference.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What can I do with leftover soup?
Leftover soup can be used as a base for a stew or served over rice or pasta for a different meal.
Is this recipe gluten-free?
Yes, as long as you use gluten-free broth and check all ingredient labels, this soup can be gluten-free.
Conclusion
Vegetable beef soup is a nourishing and satisfying dish that brings comfort to any table. With simple ingredients and a straightforward process, you can create a delightful meal that your loved ones will cherish. Enjoy the warmth and flavors of this classic recipe!
Vegetable Beef Soup
Ingredients
- 1 lb beef stew meat cubed
- 4 cups beef broth
- 2 carrots diced
- 2 potatoes diced
- 1 cup green beans chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14 oz
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and add the cubed beef.
- Sear the beef until browned on all sides.
- Add the diced onion and minced garlic; sauté until translucent.
- Pour in the beef broth and bring to a boil.
- Stir in the diced tomatoes, carrots, and potatoes.
- Add the chopped green beans and dried thyme.
- Season with salt and pepper to taste.
- Reduce heat and let simmer for 45 minutes, stirring occasionally.
- Check the beef for tenderness; it should be easy to shred.
- Garnish with fresh parsley before serving.
