There’s nothing more satisfying than a good soup, my family loves Mexican chicken soup, hamburger soup, and this simple, yet satisfying beef vegetable soup. This soup is a great way to get some veggies into the kids too!
Vegetable Beef Soup Ingredients
To make vegetable beef soup you will need olive oil, beef stew meat, an onion, carrots, celery, garlic, a can of diced tomatoes, Italian seasoning, a bay leaf, beef broth, potatoes, frozen corn, frozen peas, frozen green beans, parsley, salt and black pepper. Serve this vegetable beef soup with baguette slices, cheesy pull apart bread or homemade dinner rolls.
How Do You Make Vegetable Beef Soup?
When you make this vegetable beef soup recipe, start by heating oil on medium high heat and browning the beef stew meat in that oil. Make sure the meat gets some salt and pepper. Remove the meat and add the onion, carrot and celery to the pan. Cook the veggies until softened. Add garlic and cook it for a few seconds. Put the beef back in the pot and add the canned tomatoes, Italian seasoning, bay leaf and beef broth. Bring it to a boil then let it simmer until the beef is tender. A handful of chopped potatoes go into the soup and cook them until tender. Finally, stir in the frozen veggies with salt and pepper. After a few minutes, serve the soup in bowls with a sprinkle of parsley.
Tips For The Perfect Soup
The carrots, onions and celery simmer with the beef, so they end up quite soft at the end. If you prefer firmer vegetables, you can sauté the veggies, then pull them back out of the pan and reserve them to add later on with the potatoes. Make sure your meat is cut into bite-size chunks that will fit on a spoon. I use frozen green beans, peas and corn for convenience sake. If you prefer to use fresh feel free, but add a few more minutes to the cook time. This recipe calls for Italian seasoning. You can buy it at the store or make your own Italian seasoning. I love to serve vegetable beef soup with a side of bread, such as garlic knots or honey cornbread.
Flavor Variations
This vegetable beef soup recipe is delicious as written; however, you can modify the flavors to suit your own taste.
Ground Beef: Short on time? Try using 1 1/2 pounds of lean ground beef in lieu of the stew meat. The ground beef will shave a lot of time off the simmering process. Potatoes: Choose any potato you like here. I went with the classic Russet potatoes, but red potatoes and Yukon Gold also work great. Vegetables: You can add your favorite vegetables like zucchini, cauliflower and others. Spicy: You can make this vegetable soup spicier by adding some hot sauce or crushed red pepper flakes.
Slow Cooker Vegetable Beef Soup
You can make this recipe in a slow cooker. Simply, brown your beef and sauté your veggies as directed, then place the beef, vegetables, broth, tomatoes and seasonings in a crock pot. Cook on low for 6-8 hours. Add the potatoes after the 4 hour mark and stir in the frozen green beans, corn and peas right before serving. You just can’t go wrong with this soup! The loaded color, flavor and texture and will satisfy even the biggest appetites.
