Classic Vegetable Beef Soup with Homemade Flavor

There's nothing quite like a warm bowl of Classic Vegetable Beef Soup on a chilly day. My dear friend, Sarah, always says it reminds her of her mom's kitchen, filled with the aroma of simmering goodness. This homemade vegetable beef soup is not just a meal; it's a hug in a bowl that brings everyone together.

Why You’ll Love It

• It’s hearty and filling, perfect for family dinners.
• You can customize it with your favorite veggies.
• It’s a great way to use up leftover beef.

Pure Comfort

This soup is pure comfort food. The tender beef, colorful vegetables, and rich broth create a delightful harmony of flavors that warms your heart and soul. Plus, it’s easy to make and even better the next day!

What You Need

• 1 lb 1 lb beef chuck roast, cut into 1-inch cubes – You can substitute with stew meat.
• 2 tbsp 2 tbsp olive oil – Can use vegetable oil if preferred.
• 1 1 large yellow onion, diced
• 2 cloves 2 cloves garlic, minced
• 3 3 medium carrots, sliced
• 2 2 stalks celery, sliced
• 1 1 large potato, diced – Use sweet potato for a twist.
• 1 can 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups 4 cups beef broth – Chicken broth works too.
• 1 tsp 1 tsp dried thyme
• 1 tsp 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup 1 cup frozen peas – Fresh peas can be used as well.

Time to Cook

Prep: 15 minutes | Cook: 1 hour | Total: 1 hour 15 minutes | Difficulty: Easy | Make-Ahead: Yes, it tastes even better the next day.

Steps to Make It

1. Start by heating the olive oil in a large pot over medium heat. Once hot, add the beef cubes and brown them on all sides. You’ll know they’re ready when they have a nice golden color, about 5 minutes.
2. Next, add the diced onion and minced garlic to the pot. Stir them in and cook until the onion becomes translucent, about 3 minutes. The aroma will fill your kitchen, making it hard to resist already!
3. Add the sliced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally. The vegetables should start to soften and add their flavors to the beef.
4. Now, toss in the diced potato and the can of diced tomatoes with their juice. Stir everything together, and let it cook for another 2 minutes. The colors will brighten up your pot, making it look delicious.
5. Pour in the beef broth, and add the dried thyme and oregano. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, until the beef is tender and the flavors meld beautifully.
6. Finally, stir in the frozen peas and season with salt and pepper to taste. Cook for an additional 5 minutes until the peas are heated through. This soup is now ready to be served!

Make It Perfect

• For extra flavor, add a splash of Worcestershire sauce while simmering.
• Serve with crusty bread for a complete meal.
• You can adjust the thickness by adding more or less broth.

Mix It Up

• Add green beans or corn for extra veggies.
• Use ground beef instead of chunks for a different texture.
• Spice it up with a dash of hot sauce or red pepper flakes.

Perfect Partners

• Serve with a side salad for a refreshing contrast.
• Pair with garlic bread for a cozy meal.
• A glass of red wine complements the flavors nicely.

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FAQs

Conclusion

This Classic Vegetable Beef Soup is sure to become a family favorite. With its hearty ingredients and homemade flavor, it's perfect for cozy nights in. So grab a bowl and enjoy the warmth it brings, just like Mom used to make!

Classic Vegetable Beef Soup with Homemade Flavor

Classic Vegetable Beef Soup combines tender beef, colorful vegetables, and rich broth for a hearty and comforting meal. Perfect for cozy evenings, this easy recipe is versatile with customizable veggies and flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 lb beef chuck roast cut into 1-inch cubes – You can substitute with stew meat
• 2 tbsp olive oil Can use vegetable oil if preferred
• 1 large yellow onion diced
• 2 cloves garlic minced
• 3 medium carrots sliced
• 2 stalks celery sliced
• 1 large potato diced – Use sweet potato for a twist
• 1 can diced tomatoes 14.5 oz, undrained
• 4 cups beef broth Chicken broth works too
• 1 tsp dried thyme
• 1 tsp dried oregano
• salt and pepper to taste
• 1 cup frozen peas Fresh peas can be used as well

Equipment

• Large pot

Method

 

1. Heat olive oil in a large pot over medium heat and brown beef cubes on all sides for about 5 minutes.
2. Add diced onion and minced garlic to the pot and cook until onion is translucent, about 3 minutes.
3. Add sliced carrots and celery and cook for 5 minutes, stirring occasionally.
4. Add diced potato and the can of diced tomatoes with juice. Stir and cook for 2 minutes.
5. Pour in beef broth, add dried thyme and oregano, bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
6. Stir in frozen peas, season with salt and pepper to taste, and cook for 5 more minutes until heated through.