Introduction:
There’s something undeniably comforting about a warm bowl of beef vegetable soup, whether it’s a chilly winter day or a cozy evening at home. This classic dish combines tender chunks of beef with a variety of fresh vegetables in a rich, savory broth. It’s a meal that not only satisfies your hunger but also provides nourishment with a variety of vitamins and minerals. Plus, it’s incredibly versatile and can be customized with different vegetables and seasonings to suit your tastes.
In this article, we’ll show you how to prepare this hearty, flavorful soup from scratch. With easy-to-follow instructions and tips for customization, this beef vegetable soup is sure to become a staple in your kitchen.
Ingredients:
1 lb beef stew meat (chuck roast or similar cut)
1 tablespoon olive oil (for searing)
1 medium onion, diced
2 cloves garlic, minced
2 large carrots, peeled and sliced
2 celery stalks, chopped
3 medium potatoes, peeled and diced
1 cup green beans, cut into 1-inch pieces
1 zucchini, diced
1 can (14.5 oz) diced tomatoes
6 cups beef broth (or vegetable broth for a lighter version)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
Salt and pepper, to taste
Fresh parsley (optional, for garnish)
Instructions:
Sear the Beef
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5-7 minutes. This step locks in the flavor of the meat and gives the soup a deeper, richer taste.
Sauté the Aromatics
Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
Add the Vegetables
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