Return the beef to the pot, and add the sliced carrots, chopped celery, diced potatoes, green beans, and zucchini. Stir everything together to combine.
Pour in the Broth and Tomatoes
Add the diced tomatoes and beef broth to the pot. Stir in the dried thyme, oregano, bay leaves, salt, and pepper. Bring the soup to a simmer over medium heat.
Simmer and Cook
Cover the pot and let the soup simmer for about 1 hour or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent anything from sticking to the bottom.
Adjust Seasonings
Taste the soup and adjust the seasoning with additional salt and pepper, if needed. Remove the bay leaves before serving.
Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy the comforting flavors of this beef vegetable soup.
Tips for Serving and Storing:
Serve with Crusty Bread: Pair this hearty soup with a slice of toasted crusty bread or a grilled cheese sandwich for the ultimate comfort meal.
Top with Cheese: For a cheesy twist, top your soup with grated parmesan or shredded cheddar cheese just before serving.
Store Leftovers: This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve after sitting for a day, making it a perfect make-ahead meal.
Freezing: If you have leftovers or want to make a large batch, this soup can be frozen for up to 3 months. Let it cool completely before transferring it to freezer-safe containers.
Variants:
Spicy Beef Vegetable Soup:
Add a diced jalapeño pepper or a teaspoon of red pepper flakes for some extra heat. This variant is perfect for those who enjoy a little spice in their soup.
Beef and Barley Soup:
For an extra hearty version, add 1/2 cup of barley to the soup. This will provide additional texture and make the soup even more filling.
Beef and Cabbage Soup:
If you prefer a different vegetable, add shredded cabbage instead of zucchini. This adds a slightly sweet flavor and extra fiber to the soup.
Beef and Sweet Potato Soup:
Swap out regular potatoes for diced sweet potatoes for a slightly sweet and nutty flavor. This variation is also a great option for those looking for a healthier twist.
FAQ:
Q: Can I use ground beef instead of stew meat?
A: While stew meat provides a more tender texture after simmering, you can use ground beef in a pinch. Just be sure to brown it thoroughly before adding the vegetables and broth. Note that the texture of the soup will be different.
Q: Can I make this soup in a slow cooker?
A: Yes! To make this soup in a slow cooker, brown the beef first, then transfer it to the slow cooker along with the vegetables, broth, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the vegetables are cooked through.
Q: Can I make this soup vegetarian?
A: Absolutely! You can easily make this soup vegetarian by omitting the beef and using vegetable broth instead of beef broth. You can also add more vegetables or beans, like kidney beans or chickpeas, for added protein.
Q: What other vegetables can I add to this soup?
A: This soup is very versatile, so feel free to add other vegetables such as bell peppers, peas, corn, or squash. You can also experiment with leafy greens like spinach or kale for added nutrition.
Q: Can I make this soup spicy?
A: Yes, you can easily add some spice to this soup by incorporating red pepper flakes, diced jalapeños, or a dash of hot sauce. Adjust the heat level to your preference.
Conclusion:
Beef vegetable soup is a timeless comfort food that’s perfect for family dinners, meal prep, or a cozy night in. With tender beef, fresh vegetables, and a rich broth, this soup is not only filling but also incredibly nutritious. Customize it to your liking, whether by adding spices or other vegetables, and enjoy a delicious and satisfying meal that everyone will love.
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