Heartwarming Old Fashioned Vegetable Beef Soup

$- 1 lb beef stew meat, cut into bite-sized pieces - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups beef broth - 2 cups water - 3 medium carrots, sliced - 2 stalks celery, chopped - 1 potato, diced - 1 (14 oz) can diced tomatoes, with juice - 1 cup frozen peas - 1 teaspoon dried thyme - 1 teaspoon oregano - 1 bay leaf - Salt and pepper to taste - Fresh parsley, chopped for garnish Old Fashioned Vegetable Beef Soup is a cozy dish. It starts with simple, fresh ingredients. You need beef stew meat, which gives the soup its hearty base. The olive oil adds richness and flavor. Diced onion and minced garlic bring a nice aroma. Next, we have the broth and vegetables. Beef broth gives depth to the soup. Adding water balances the flavors. Carrots, celery, and potatoes add color and nutrition. Diced tomatoes bring a bit of sweetness. Frozen peas add a pop of green. For seasoning, dried thyme and oregano add warmth. A bay leaf gives a subtle hint of flavor. Don't forget to season with salt and pepper. Finally, fresh parsley adds a bright touch when you serve it. Gather these ingredients, and you're ready to make a comforting meal. Each one plays a role in creating a rich, satisfying soup. {{ingredient_image_1}} To start, heat the olive oil in a large pot over medium heat. Add the beef stew meat, making sure to brown it on all sides. This step takes about 5 to 7 minutes. Once it’s brown, remove the beef from the pot and set it aside. This helps build flavor for the soup. Next, add the diced onion and minced garlic to the same pot. Sauté them until the onion becomes soft and clear. This should take about 3 to 4 minutes. The smell will be amazing! Once done, return the beef to the pot, mixing it with the onion and garlic. Now it's time to add the magic. Pour in the beef broth and water. Stir everything together. Then, add the sliced carrots, chopped celery, diced potato, and the can of diced tomatoes along with their juice. Don't forget the frozen peas! For seasoning, sprinkle in the dried thyme, oregano, and bay leaf. Add salt and pepper to taste. Bring the soup to a simmer. Cover the pot and reduce the heat to low. Let it simmer for about 1.5 to 2 hours. Stir it occasionally, so nothing sticks. The beef will become tender, and the flavors will mix beautifully. Before serving, taste it again and adjust the seasoning if needed. Remember to remove the bay leaf! Ladle the soup into bowls and top with fresh parsley. Enjoy! To brown the meat well, use a hot pot. Heat olive oil first. Place the beef in a single layer. Let it cook without moving it for a few minutes. This helps develop a nice crust. Turn the pieces to brown all sides. Once brown, take the beef out and set it aside. To keep the flavor balanced, add salt and pepper in layers. Season the beef while it cooks. Also, season the vegetables as they sauté. This builds depth in taste. You can add more herbs and spices to boost flavor. Try adding a pinch of paprika or a dash of cayenne for warmth. Fresh herbs like thyme or rosemary can brighten the soup. Adjusting the soup's consistency is easy. If you want it thicker, mash some potatoes in it. For a thinner soup, add more broth or water. For a lovely presentation, serve the soup in rustic bowls. Top it with fresh parsley for color. A slice of crusty bread on the side is perfect for dipping. Pair the soup with a light salad or some cheese. This adds variety to your meal and makes it more satisfying. Pro Tips Use Quality Beef: Opt for well-marbled beef stew meat for a richer flavor and more tender texture after slow cooking. Add Fresh Herbs: For an aromatic boost, consider adding fresh herbs like thyme or rosemary towards the end of cooking. Customize Veggies: Feel free to swap in your favorite seasonal vegetables, such as green beans or corn, to personalize the soup. Let it Rest: Allow the soup to sit for about 30 minutes after cooking for the flavors to deepen before serving. {{image_2}} You can swap beef for chicken or turkey. This change keeps the soup light and tasty. Just like with beef, brown the meat first. Then, add it to the pot with the same veggies. You can also use different vegetables or legumes. Try adding green beans, corn, or lentils. They add great flavor and texture. You can mix and match based on what you have. To make the soup gluten-free, use gluten-free broth. Check labels to ensure all ingredients fit. Most of the veggies and spices are already gluten-free. For vegetarian or vegan options, skip the meat. Use veggie broth instead of beef broth. Add more beans or tofu for protein. This keeps the soup filling and nutritious without animal products. If you want to add some heat, toss in peppers. Jalapeños or crushed red pepper can spice things up. Start with a small amount and taste as you go. You can also give the soup different flavors by using various cuisines. For an Italian twist, add basil and oregano. For a Mexican flair, use cumin and cilantro. These changes can make the soup feel new and exciting. After cooking your Old Fashioned Vegetable Beef Soup, let it cool down to room temperature. This step helps keep it fresh. Store the soup in a sealed container. Glass or BPA-free plastic containers work best. This keeps the soup safe and tasty. To freeze soup, let it cool completely. Pour the soup into freezer-safe bags or containers. Leave some space at the top. This space helps the soup expand as it freezes. When you want to eat it, take it out and thaw it in the fridge overnight. To reheat, warm it on the stove over low heat. Stir often to keep it smooth. In the fridge, this soup lasts about three to four days. Look for signs of spoilage, like an off smell or mold. If you see any, it’s best to toss it. Always trust your senses to judge if it’s still good to eat. How long does vegetable beef soup last in the fridge? Vegetable beef soup lasts about 3 to 4 days in the fridge. Store it in a sealed container. Always check for any signs of spoilage before eating. Can I make this soup in a slow cooker? Yes, you can make this soup in a slow cooker. Brown the beef first, then add all the ingredients to the slow cooker. Cook on low for 6 to 8 hours. How long to cook for optimal tenderness? For the best tenderness, simmer the soup for 1.5 to 2 hours. This allows the beef to become soft and the flavors to blend well. Can I speed up the cooking process? You can speed up cooking by using a pressure cooker. In a pressure cooker, the soup can be ready in about 30 minutes. Can I use fresh instead of frozen peas? Yes, you can use fresh peas instead of frozen ones. Just add them in the last 10 minutes of cooking for the best texture. What if I don't have beef broth? Can I substitute it? If you don't have beef broth, you can use chicken broth or vegetable broth. The soup will still taste good, but the flavor will change slightly. This blog post covered the key steps to make a hearty vegetable beef soup. We discussed the main ingredients, from beef stew meat to fresh herbs. We then explored cooking techniques and tips for flavor. You can also make fun variations, like swapping meats or adjusting for dietary needs. Finally, proper storage helps keep your soup fresh. Enjoy trying different flavors and techniques. Make this soup your own, and share it with friends and family!$

Heartwarming Old Fashioned Vegetable Beef Soup

A comforting and hearty soup filled with tender beef and fresh vegetables.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

1 lb beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups beef broth
2 cups water
3 medium carrots, sliced
2 stalks celery, chopped
1 large potato, diced
1 14 oz can diced tomatoes, with juice
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon oregano
1 leaf bay leaf
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the meat and set aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Return the beef to the pot. Pour in the beef broth and water. Stir to combine.
Add the sliced carrots, chopped celery, diced potato, canned tomatoes (with their juice), frozen peas, thyme, oregano, bay leaf, and season with salt and pepper.
Bring the soup to a simmer, then cover and reduce the heat to low. Allow it to simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors meld together.
Adjust the seasoning with more salt and pepper if needed. Discard the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley.

Notes

Serve the soup in rustic bowls with a slice of crusty bread on the side for dipping. A sprinkle of fresh parsley on top adds a vibrant touch.

Keyword beef, comfort food, soup, vegetable