Cozy Vegetable Beef Soup Recipe for Ultimate Comfort

Vegetable Beef Soup is like a warm hug on a chilly day, where hearty veggies and tender beef dance in a flavorful broth. Imagine the aroma wafting through your kitchen, stirring up memories of family gatherings and cozy evenings by the fire. Herb Chicken and Rice Chicken Wild Rice Soup.

This dish is not just a meal; it’s an experience that brings people together. Whether you’re battling the winter blues or just craving comfort food, Vegetable Beef Soup promises to deliver joy with every spoonful. Parmesan Pasta Soup with Sausage.

Sharing this soup with my friends during game night turned into a memorable moment when they couldn’t stop raving about its deliciousness.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: Choose well-marbled cuts for tenderness; it adds great flavor when slow-cooked.

• Carrots: Fresh carrots add natural sweetness and vibrant color; look for firm ones.

• Potatoes: Use waxy potatoes like Yukon Gold for creaminess; chop them into bite-sized pieces.

• Celery Stalks: Fresh celery brings crunch and aroma; opt for bright green stalks.

• Onion: A whole onion diced finely adds depth; yellow onions work best for soups.

• Garlic Cloves: Fresh garlic enhances flavor; smash and mince them for maximum taste.

• Canned Tomatoes: Choose diced tomatoes in juice; they’re essential for richness in the broth.

• Beef Broth: Opt for low-sodium broth to control saltiness while keeping it flavorful.

• Herbs (Thyme & Bay Leaf): Fresh or dried thyme elevates the taste; bay leaves provide aromatic notes while simmering.

• Salt & Pepper: Essential seasonings that enhance all the flavors; adjust according to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Begin by washing, peeling, and chopping all your vegetables. Having everything ready makes cooking smoother and more enjoyable.

Sear the Beef: Heat a large pot over medium-high heat. Add oil and sear the beef on all sides until browned, about 5 minutes per side. This step locks in flavor!

Sauté Aromatics: Remove the beef and toss in onions and garlic. Sauté until onions turn translucent and fragrant—about 3-4 minutes. Your kitchen will smell amazing!

Add Veggies and Broth: Stir in carrots, celery, potatoes, canned tomatoes, herbs, salt, pepper, and beef broth. Bring everything to a gentle boil. For more inspiration, check out this Irresistible Pepper Steak Recipe recipe.

Simmer Away!: Reduce heat to low, cover the pot, and let it simmer for at least 1.5 hours. Stir occasionally until beef is tender enough to shred easily with a fork.

Final Touches!: Taste before serving! Adjust seasoning if necessary and remove bay leaves before ladling into bowls. Serve hot with crusty bread or crackers for dipping.

Enjoy every spoonful of this hearty Vegetable Beef Soup as you share laughter and stories around your table! Zesty White Bean Lemon Soup. For more inspiration, check out this Cozy White Bean Soup Recipe recipe.

Perfecting the Cooking Process

Start by browning the beef in a large pot to build flavor, then add veggies and broth sequentially to enhance taste. This order ensures everything cooks evenly, resulting in a perfectly balanced soup.

Add Your Touch

Feel free to swap out vegetables based on personal preference or seasonal availability. Adding herbs like thyme or basil can also elevate the flavors, making this soup uniquely yours.

Storing & Reheating

Store leftover vegetable beef soup in an airtight container for up to three days in the fridge. To reheat, simply warm it on the stove over low heat until heated through, stirring occasionally to maintain texture.

The first time I made vegetable beef soup, my friends kept coming back for seconds—and thirds! Their compliments felt like confetti, making me realize that simple ingredients can create something truly special.

FAQ

Can I use frozen vegetables in vegetable beef soup?

Absolutely! Frozen vegetables are convenient and can be added directly without thawing.

How long does vegetable beef soup last in the refrigerator?

It lasts up to three days when stored properly in an airtight container.

What type of beef is best for this soup?

Chuck roast or stew meat works well due to its rich flavor and tenderness after simmering.

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Vegetable Beef Soup

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• Author: Michaela Thompson
• Total Time: 1 hour 50 minutes
• Yield: Approximately 6 servings 1x

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Description

Vegetable Beef Soup is your ultimate comfort food, blending tender beef and vibrant vegetables in a rich, savory broth. Perfect for brisk days, this hearty soup not only warms you up but also fills your kitchen with delightful aromas. Easy to prepare in one pot, it’s an ideal dish for family dinners or meal prep. Gather around the table and enjoy every spoonful of warmth and goodness.

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Ingredients

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• 1 lb beef chuck roast, cut into bite-sized pieces
• 2 medium carrots, diced
• 2 medium Yukon Gold potatoes, chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes in juice
• 4 cups low-sodium beef broth
• 1 tsp dried thyme (or 2 tsp fresh)
• 2 bay leaves
• Salt and pepper to taste

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Instructions

1. Prepare your ingredients by washing, peeling, and chopping all vegetables.
2. In a large pot over medium-high heat, add oil and sear the beef until browned on all sides (about 5 minutes per side). Remove the beef from the pot.
3. Sauté onions and garlic in the same pot until translucent (about 3-4 minutes).
4. Add carrots, celery, potatoes, canned tomatoes, herbs, salt, pepper, and beef broth to the pot. Bring to a gentle boil.
5. Reduce heat to low, cover the pot, and simmer for at least 1.5 hours until the beef is tender enough to shred with a fork.
6. Adjust seasoning if necessary before serving hot with crusty bread or crackers.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 70mg