Hearty Beef Vegetable Soup: A Wholesome, Comforting Classic

Hearty Beef Vegetable Soup: A Wholesome, Comforting Classic

Few dishes are as comforting and nourishing as a bowl of Beef Vegetable Soup. Packed with tender chunks of beef, vibrant vegetables, and a rich tomato-based broth, this soup is a complete meal in a bowl. Whether served with crusty baguettes, cornbread, or just on its own, it’s the ultimate way to warm up on a cold fall or winter evening.

This recipe combines simple, wholesome ingredients into a flavorful dish that’s both satisfying and nutritious. It’s perfect for meal prep, family dinners, or a cozy weekend treat.

The Story Behind the Dish

Beef vegetable soup has been a staple in many households for generations. In my family, it was a go-to meal after a long day, especially in the colder months. I remember my grandmother simmering the soup slowly, filling the house with its rich aroma. This recipe stays true to those comforting roots while adding a few modern touches to enhance the flavors and textures.

Why You’ll Love This Recipe

• Loaded with Flavor: Slowly simmered beef creates a rich, savory broth, while the fresh vegetables add natural sweetness and texture.
• Nutritious and Wholesome: Packed with protein, vitamins, and fiber, this soup is as healthy as it is delicious.
• Customizable: Add your favorite vegetables or swap out ingredients to suit your taste.
• Make-Ahead Friendly: Tastes even better the next day, making it perfect for leftovers or meal prep.

Step-by-Step Preparation

Ingredients:

• 2 lbs chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, sliced
• 4 carrots, peeled and diced
• 4 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup peas
• 1 broccoli crown, cut into small florets (optional)
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 2 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the Beef
   • Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
2. Sauté the Aromatics
   • In the same pot, sauté the onion, garlic, and celery until softened and fragrant, about 3-4 minutes.
3. Build the Base
   • Return the beef to the pot and add the diced tomatoes, beef broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 ½ hours, stirring occasionally.
4. Add the Vegetables
   • Stir in the carrots, potatoes, green beans, and peas. Simmer for an additional 20-25 minutes, or until the vegetables are tender.
5. Finish with Freshness
   • Add the broccoli florets during the last 5 minutes of cooking for a burst of color and crunch. Adjust seasoning with salt and pepper as needed.
6. Serve and Garnish
   • Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or cornbread.

Tips for Success

• Tender Beef: Use chuck roast or another well-marbled cut for the most tender, flavorful results.
• Custom Veggies: Add zucchini, squash, or corn for more variety.
• Thicker Soup: For a thicker consistency, mash a few potato chunks directly in the soup.

Serving Suggestions

• With Bread: Pair with a crusty baguette or buttery cornbread for a complete meal.
• Over Rice: Serve the soup over a bed of steamed rice for extra heartiness.
• With Salad: A simple green salad on the side complements the soup beautifully.