Homemade Beef Vegetable Soup

Tips and Tricks

  • Brown the Beef: Searing the beef before simmering adds depth to the flavor.
  • Layering Flavors: Add vegetables in stages according to their cooking times to maintain texture.
  • Herbs and Spices: Fresh herbs can significantly enhance the flavor of the soup.
  • Low and Slow: Simmering the soup gently ensures tender beef and well-developed flavors.

Ingredients

  • For the Soup:
    • 1.5 pounds beef stew meat, cut into bite-sized pieces
    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 3 carrots, sliced
    • 3 celery stalks, sliced
    • 2 potatoes, peeled and diced
    • 1 cup green beans, trimmed and cut into 1-inch pieces
    • 1 cup corn kernels (fresh or frozen)
    • 1 cup peas (fresh or frozen)
    • 1 can (14.5 oz) diced tomatoes
    • 6 cups beef broth
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • Salt and pepper to taste
    • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove the beef from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  3. Combine Ingredients: Return the browned beef to the pot. Add the diced tomatoes, beef broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beef is tender.
  4. Add Vegetables: Add the potatoes, green beans, corn, and peas to the pot. Continue to simmer for another 20-30 minutes until the vegetables are tender.
  5. Season and Serve: Remove the bay leaves. Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley.

Storage Methods

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

Variations

  • Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
  • Grain Addition: Include cooked barley or quinoa for extra texture and nutrition.
  • Different Vegetables: Substitute or add vegetables like zucchini, bell peppers, or spinach.

Benefits of Ingredients

  • Beef: Provides high-quality protein, iron, and essential vitamins like B12.
  • Carrots: Rich in beta-carotene, fiber, and antioxidants, supporting eye health and immune function.
  • Celery: Low in calories and high in water content, it provides vitamins A, K, and C.
  • Potatoes: A good source of potassium, vitamin C, and fiber.
  • Green Beans, Corn, and Peas: These vegetables add fiber, vitamins, and minerals, enhancing the nutritional profile of the soup.
  • Garlic and Onion: Known for their immune-boosting properties and flavor enhancement.
  • Beef Broth: Adds depth of flavor and nutrients, especially if homemade.

Creating a Homemade Beef Vegetable Soup is an exercise in culinary tradition and comfort. This soup not only nourishes the body but also brings a sense of warmth and connection, perfect for family dinners or a cozy night in. The combination of tender beef, fresh vegetables, and savory broth creates a harmonious and satisfying dish that is as nutritious as it is delicious. Enjoy each spoonful, knowing it’s crafted with care and wholesome ingredients.