This hearty Vegetable Beef Soup is a perfect blend of tender chunks of beef, an abundance of nutritious vegetables, and a rich, savory broth. It’s a comforting meal that’s both filling and flavorful, making it a staple for any season. The soup’s versatility allows you to use up any vegetables you have on hand, making it a great way to reduce food waste. Whether you’re cooking for a cozy night in or a family gathering, this recipe is sure to become a favorite.

Ingredients:

• Beef Stew Meat: 1.5 lbs
• Olive Oil: 3 Tbsp
• Yellow Onion: 1 large, chopped
• Carrots: 3 medium, peeled and chopped
• Celery: 3 medium, chopped
• Garlic: 1.5 Tbsp, minced
• Canned Tomatoes: 2 (14 oz) cans
• Low-Sodium Beef Broth or Chicken Broth: 8 cups
• Dried Herbs (Basil, Oregano, Thyme): 1 tsp each
• Salt and Pepper: To taste
• Red Potatoes: 1 lb, chopped into 3/4-inch cubes
• Green Beans: 1.5 cups, chopped
• Frozen Corn and Peas: 1.5 cups
• Fresh Parsley: For garnish

Instructions:

1. Brown the Beef: Heat 1 Tbsp of olive oil in a large pot over medium-high heat. Dab the beef dry with paper towels, season with salt and pepper, and add half of the beef to the pot. Brown about 4 minutes, turning halfway through. Transfer to a plate and repeat with the remaining half of the beef.

2. Sauté the Vegetables: Add another 1 Tbsp of oil to the now empty pot. Add the onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté for an additional minute.

3. Combine Ingredients: Pour in the broth, tomatoes, browned beef, basil, oregano, thyme, and season with salt and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes, stirring once or twice throughout.

4. Add Potatoes and Vegetables: Add the chopped potatoes, green beans, and frozen corn and peas to the pot. Simmer for an additional 20 minutes or until the potatoes are tender.

5. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for a comforting meal.

Top Tips:

1. Use Fresh Vegetables: While frozen vegetables are convenient, using fresh vegetables will enhance the flavor and texture of your soup.
2. Brown the Beef Properly: Brown the beef in batches to ensure it’s evenly cooked and develops a rich flavor.
3. Adjust Broth Consistency: If you prefer a thicker broth, you can simmer the soup uncovered for a few minutes or add a little flour to thicken.
4. Season to Taste: Taste the soup regularly and adjust the seasoning as needed to ensure it’s flavorful.
5. Freeze for Later: This soup freezes well, so feel free to make a large batch and store it in the freezer for future meals.
6. Experiment with Herbs: Try using different herbs like bay leaves or rosemary to add unique flavors to your soup.

Variations:

1. Ground Beef Version: Use ground beef instead of stew meat for a quicker and more textured soup.
2. Tomato Paste Addition: Add a tablespoon of tomato paste for an extra depth of flavor.
3. Beer or Wine Addition: Add a cup of beer or red wine for a richer, more complex broth.
4. Spicy Kick: Add a pinch of red pepper flakes for a spicy twist.
5. Mushroom Addition: Sauté sliced mushrooms with the onions and carrots for added flavor and texture.
6. Potato Variations: Use Yukon Gold potatoes for a sweeter flavor or russet potatoes for a more earthy taste.

Nutritional Guide:

Additional Nutritional Notes: This hearty Vegetable Beef Soup is not only delicious but also packed with nutrients. The beef provides protein, while the vegetables offer a variety of vitamins and minerals. The broth is low in sodium, making it a healthier option for those watching their salt intake. This recipe is perfect for meal prep or a quick weeknight dinner, and it freezes well for future meals. Enjoy the comforting flavors of this homemade Vegetable Beef Soup