Embrace the heartwarming goodness of our homemade Vegetable Beef Soup, a rich and savory delight that marries tender beef chunks with a bounty of fresh vegetables. This recipe is a testament to the magic of slow cooking, allowing the flavors to meld and beef to soften to perfection.
Ideal for those who love to prepare meals ahead, this soup not only reheats well but also freezes beautifully, making it a practical choice for busy schedules. Dive into this bowl of comfort, where every spoonful promises a taste of home-cooked richness.
How to Prepare Vegetable Beef Soup
- Season the Beef: Begin by generously seasoning the cubed beef chuck roast with salt and pepper, ensuring each piece is evenly coated.
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Cook the beef in batches to avoid overcrowding, allowing each piece to brown for about 2 minutes on each side. Remove the beef once browned and set aside.
- Sauté Aromatics: Reduce the heat to medium and add the chopped onion and minced garlic to the same pot. Sauté for 2 minutes, stirring frequently, until the onion becomes translucent and the garlic fragrant.
- Deglaze and Simmer: Return the browned beef to the pot. Add the beef broth, canned tomatoes with their juices, and Italian seasoning. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 45-65 minutes, or until the beef is fork-tender.
- Add Veggies: Stir in the cubed potatoes, sliced carrots, and celery. Continue to simmer for an additional 15 minutes.
- Final Touches: Add the cut green beans and corn to the pot. If you prefer softer beans, consider adding them with the other vegetables. Simmer everything together for 10 more minutes.
- Season and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with fresh parsley for a burst of color and freshness.
Vegetable Beef Soup
Ingredients
- 1 ½ pounds beef chuck roast
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 6 cups beef broth
- 15 ounces diced canned tomatoes with juices
- 1 teaspoon Italian seasoning
- 2 cups potatoes
- 3 medium carrots
- 1 rib celery
- 1 cup green beans
- ½ cup frozen corn thawed or canned
- fresh parsley
Instructions
- Prepare Beef: Season the beef chuck roast pieces with salt and pepper thoroughly.
- Brown Beef: Heat olive oil in a large soup pot over medium-high heat. Cook the beef in small batches to ensure thorough browning, about 2 minutes on each side, then set aside.
- Cook Onion and Garlic: Lower heat to medium. Add chopped onion and minced garlic to the pot, cooking until onion is soft and garlic is aromatic, about 2 minutes.
- Add Liquids and Beef: Return the beef to the pot. Pour in beef broth and add diced tomatoes with juices, along with Italian seasoning. Stir well, loosening any bits stuck to the bottom. Once boiling, reduce to a simmer, cover, and cook until beef is tender, between 45-65 minutes.
- Vegetable Time: Incorporate potatoes, carrots, and celery into the pot. Continue simmering for another 15 minutes.
- Final Vegetables: Add green beans and corn to the soup, cooking for an additional 10 minutes. For softer beans, add them with the other vegetables earlier.
- Adjust and Serve: Taste and adjust seasoning with additional salt and pepper as desired. Garnish with fresh parsley before serving warm.
How to Store Vegetable Beef Soup
Cool the Vegetable Beef Soup completely before deciding on storage. For refrigeration, place the soup in airtight containers and keep it chilled for up to 4 days. When it comes to freezing, pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion. The soup can be frozen for up to 3 months. Thaw overnight in the refrigerator when ready to enjoy. Reheat on the stove over medium heat, stirring occasionally until heated through, to revive its comforting taste and texture.
