Hearty Old Fashioned Vegetable Beef Soup

$To make Old Fashioned Vegetable Beef Soup, gather these key ingredients: - 1 lb beef stew meat, cut into 1-inch cubes - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 4 medium carrots, sliced - 3 stalks celery, sliced - 2 medium potatoes, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 can (14.5 oz) diced tomatoes, undrained - 6 cups beef broth - 1 bay leaf - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some of these items based on what you have. For the beef stew meat, use chuck roast or even ground beef. If you need a lighter option, try chicken. Instead of beef broth, vegetable broth works well too. You can also mix in other veggies, like peas or corn. If you do not have fresh parsley, dried herbs can add flavor too, but use less. Fresh ingredients usually taste better in soup. Fresh carrots and celery give crunch and flavor. However, canned tomatoes are fine. They add richness and save time. When using canned goods, rinse them to reduce sodium. Both fresh and canned can work, so use what you prefer. Remember, fresh herbs can boost flavor, but dried will still do the job. Use what you have on hand. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 1 lb beef stew meat, cut into 1-inch cubes - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 4 medium carrots, sliced - 3 stalks celery, sliced - 2 medium potatoes, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 can (14.5 oz) diced tomatoes, undrained - 6 cups beef broth - 1 bay leaf - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This is important for a smooth cooking process. 1. Heat the olive oil in a large soup pot over medium-high heat. 2. Add the beef stew meat. Brown it on all sides for about 5-7 minutes. 3. Remove the beef and set it aside. 4. In the same pot, add the diced onion and minced garlic. Sauté until the onion turns translucent, about 3-4 minutes. 5. Next, add the sliced carrots, celery, and diced potatoes. Cook these for about 5 minutes, stirring often. 6. Return the browned beef to the pot. Add the green beans, diced tomatoes (with their juice), beef broth, bay leaf, dried thyme, salt, and pepper. 7. Bring everything to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours. Stir occasionally and adjust the seasoning as needed. 8. When the soup is ready, remove the bay leaf. Stir in fresh parsley just before serving. Browning the meat adds deep flavor. Here are some tips: - Use a wide pot for better heat distribution. - Don’t crowd the pot; brown in batches if needed. - Let the meat sit without stirring for a few minutes. This helps it brown better. - Ensure the oil is hot enough before adding the meat. You can test it by adding a small piece of beef; it should sizzle right away. These steps will help you create a rich and flavorful soup, perfect for any meal. To make your soup really shine, use fresh herbs. Fresh parsley adds a bright touch. You can also try adding a splash of Worcestershire sauce. This adds depth and richness. If you like a kick, a dash of hot sauce works well too. For extra umami, toss in a bit of soy sauce. Remember, balance is key. Tasting as you go helps you find the right mix. Using a slow cooker is a great option. Just brown the meat first, then add all the ingredients. Set it on low for 6-8 hours. The flavors meld beautifully over time. If you're short on time, the Instant Pot is perfect. After browning the meat, add all the ingredients. Cook on high pressure for 35 minutes. Quick and tasty! Seasoning is where your soup can really pop. Start with the basics: salt and pepper. Taste after the soup simmers for a while. You can adjust the salt to your liking. If you want more flavor, add extra thyme or even rosemary. A squeeze of lemon juice at the end brightens everything up. Don’t forget, seasoning can change based on your taste, so experiment! Pro Tips Brown the Meat: Ensure you brown the beef stew meat well to enhance the flavor of the soup. This step adds a rich depth to the final dish. Use Fresh Herbs: For a brighter flavor, consider adding fresh thyme or parsley instead of dried. Fresh herbs can elevate the taste of your soup. Adjust the Vegetables: Feel free to customize the vegetable mix based on what you have on hand or prefer. Peas, corn, or bell peppers are great additions! Let it Rest: Allow the soup to cool before refrigerating. The flavors will meld together even more, making it taste even better the next day! {{image_2}} You can change the veggies in this soup to fit your tastes. If you want to go lighter, use zucchini or bell peppers. Both add great flavor and color. For a heartier twist, add butternut squash or sweet potatoes. You can also swap out green beans for peas or corn. Be brave and mix different veggies from your fridge! If you prefer chicken or turkey, this soup works great with them. Use boneless, skinless chicken thighs or breasts. Just cut them into bite-sized pieces. Brown them the same way as beef. This gives you a lighter soup but keeps it just as hearty. Ground turkey is another option. It cooks quickly and fits well in this dish. To make this soup gluten-free, use gluten-free beef broth. Check labels to make sure it’s safe. You can also skip the bay leaf if you are unsure. This soup is already packed with flavor from the meat and veggies. Enjoy it with gluten-free bread or crackers to keep things simple and tasty. After making your Old Fashioned Vegetable Beef Soup, let it cool down. Once cool, place the soup in a tight container. It will stay fresh in the fridge for about three to four days. Always check for signs of spoilage before eating. If you see mold or smell something off, toss it. To freeze your soup, follow the same cooling process. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when it freezes. This soup can last in the freezer for up to three months. When you're ready to enjoy it again, just pull it out and thaw in the fridge overnight. Reheat your soup on the stove for the best taste. Heat it over medium heat, stirring often. You can also use a microwave. Pour the soup into a bowl and heat it in short bursts, stirring in between. Make sure it’s hot all the way through before serving. If it thickens too much, add a bit of broth or water to get your desired consistency. Old Fashioned Vegetable Beef Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. This helps keep it fresh and tasty. The flavors often deepen over time, making it even better the next day. Yes, you can make this soup ahead of time. It freezes well too. Prepare it on a weekend, then freeze portions. This is a great way to have a quick meal ready for busy days. Just thaw and reheat when you need it. Serve this soup with crusty bread or crackers. A fresh salad also pairs well. You might enjoy a slice of cornbread on the side for a warm touch. Each option enhances the meal and makes it more filling. This blog post covers everything needed to make Old Fashioned Vegetable Beef Soup. We explored key ingredients, substitutions, and differences between fresh and canned items. You learned step-by-step cooking methods and tips for browning meat. Flavor enhancements, cooking variations, and seasoning adjustments help you personalize your dish. Storage tips ensure your soup stays fresh and tasty for longer. With answers to common questions, you're now ready to create a delicious soup that suits your taste. Enjoy making your own tasty version of this classic recipe!$

Hearty Old Fashioned Vegetable Beef Soup

A comforting and hearty soup filled with beef and vegetables.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

1 lb beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, sliced
3 stalks celery, sliced
2 medium potatoes, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes, undrained
6 cups beef broth
1 leaf bay leaf
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large soup pot, heat the olive oil over medium-high heat.
Add the beef stew meat and brown it on all sides, about 5-7 minutes.
Remove the beef and set aside. In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Add the sliced carrots, celery, and potatoes to the pot. Cook for about 5 minutes, stirring occasionally.
Return the browned beef back to the pot. Add the green beans, diced tomatoes (with their juice), beef broth, bay leaf, dried thyme, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally, and adjust seasoning as needed.
Once the soup is ready, remove the bay leaf, and stir in fresh parsley right before serving.

Notes

Serve hot with crusty bread or crackers.

Keyword beef, hearty, soup, vegetable