Vegetable Beef Soup Vegetable Beef Stew

Vegetable Beef Soup is the perfect cozy soup and such a good way to use up all those veggies stocked in the refrigerator!

It's perfectly hearty and filling thanks to the tender chunks of protein-rich beefiness and abundance of nutritious vegetables. Plus it's a versatile recipe so feel free to supplant veggies with others you may have on hand.

Vegetable Beef Soup

After simmering for an hr on the stove top this soup has such a delicious rich flavor and the beef is so deliciously tender. This is a perfect comforting fall and winter soup but when you lot've got lots of vegetables to use up in the summer this is the recipe to brand!

Desire to meet how easy this Vegetable Soup Recipe is? Watch the video!

Note that the soup will be a footling brothier than what's pictures, I similar to remove some of the broth and then you can see the ingredients in the soup. But with that said y'all tin can use less goop if desired or even simmer the soup uncovered during cooking (just go easy on the table salt).

Ingredients for Vegetable Beefiness Soup Recipe

(Roll below for full recipe)

• Beef stew meat
• Olive oil
• Yellowish onion
• Carrots
• Celery
• Garlic
• Canned tomatoes
• Low-sodium beef goop or chicken broth
• Dried herbs – basil, oregano, and thyme
• Salt and pepper
• Red potatoes
• Green beans
• Frozen corn and peas
• Fresh parsley

How to Brand Vegetable Beef Soup

Heat 1 Tbsp olive oil in a big pot over medium-loftier heat. Dab beef dry with paper towels, season with salt and pepper and then add half of the beef and brown about 4 minutes, turning halfway through.

Transfer to a plate and repeat with remaining half of beef.

Add together another 1 Tbsp oil to at present empty pot then add onions, carrots, and celery and so saute 3 minutes, add garlic saute 1 minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a eddy then reduce estrus to depression, embrace and simmer, stirring once or twice throughout, for 30 minutes.

Add potatoes and so continue to simmer, covered, 20 minutes (you can also add dark-green beans with potatoes if you similar them very soft).

Add light-green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes.

Mix in parsley and serve warm with fresh crusty breadstuff for dipping if desired.

How practice You Brand Slow Cooker Vegetable Beefiness Soup?

This can be made in the slow cooker just y'all'll still desire to start out by browning the beef, and so sautéing the carrots, onions, celery and garlic. You lot'll cascade both of those mixtures into a large slow cooker along with everything else minus the frozen veggies. Cook on low until beef and potatoes are tender, about half dozen – 7 hours, then add frozen peas and corn and heat through.

How to Convert to Basis Beef?

This is such a versatile recipe. Basis beefiness could even be use here in place of the beef stew meat. If going that route though yous won't need to simmer as long then skip the showtime thirty infinitesimal simmering and jump right to the step of adding the potatoes.

You could too cut up a chuck roast if that's what'due south on auction instead of using beefiness stew meat.

More Soup Recipes You Might Like

• Summer Corn Chowder
• Grilled Craven Tortilla Soup
• Ho-hum Cooker Minestrone
• Italian Vegetable Lentil Soup
• Creamy Ham Murphy Corn Chowder
• Squash Corn Chowder

Vegetable Beef Soup

Soup isn't just for the dank days. This soup is the perfect style to utilise up all those summer veggies and those tender chunks of beef add together such a delicious flavor. A hearty soup that'south sure to satisfy, and you lot'll honey the left overs!

Servings: 8

Prep 20 minutes

Cook 1 60 minutes 10 minutes

Ready in: i hour 30 minutes

• 1 one/2 lbs beef stew meat*
• 2 one/2 Tbsp olive oil, divided
• Salt and freshly footing black pepper
• 1 iii/4 cups chopped yellow onion (i large)
• 1 1/4 cups peeled and chopped carrots (iii medium)
• i cup chopped celery (3 medium)
• i ane/ii Tbsp minced garlic (4 cloves)
• eight cups low-sodium beef goop or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp dried basil**
• 1 tsp dried oregano
• 1/2 tsp stale thyme
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups (5 oz.) chopped green beans (trim ends showtime)
• i 1/two cups frozen corn***
• one cup frozen peas
• 1/3 cup chopped fresh parsley

• Heat i Tbsp olive oil in a big pot over medium-high heat.

• Dab beef dry out with paper towels, season with salt and pepper so add half of the beef to pot and brown about four minutes, turning halfway through.

• Transfer to a plate add another 1/2 Tbsp oil to pot and repeat procedure with remaining half of beefiness.

• Add together some other one Tbsp oil to now empty pot then add onions, carrots, and celery and so saute 3 minutes, add garlic saute i minute longer.

• Pour in goop, tomatoes, browned beef, basil, oregano, thyme and flavour with table salt and pepper. Bring to a eddy then reduce rut to low, embrace and simmer, stirring once or twice throughout, for xxx minutes.

• Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

• Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

• Pour in corn and peas and simmer until heated through, almost 5 minutes. Stir in parsley and serve warm.

• Recipe source: Cooking Classy

*Look for a fatty marbled batch of stew meat, it will be more tender. Dice whatever larger chunks bite size as needed.

**i Tbsp stale Italian seasoning can be used in place of basil, oregano and thyme.

***Fresh corn/peas tin can be used here as well, just add together when adding light-green beans.

Diet Facts

Vegetable Beef Soup

Corporeality Per Serving

Calories 344 Calories from Fat 99

% Daily Value*

Fat 11g 17%

Saturated Fat 3g nineteen%

Cholesterol 66mg 22%

Sodium 581mg 25%

Potassium 1403mg twoscore%

Carbohydrates 30g 10%

Cobweb 5g 21%

Sugar 6g 7%

Poly peptide 24g 48%

Vitamin A 3445IU 69%

Vitamin C 32.1mg 39%

Calcium 77mg 8%

Iron 4.5mg 25%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://www.cookingclassy.com/vegetable-beef-soup/

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