Vegetable Beef Soup – Food Faith Fitness

Craving something warm and satisfying? This hearty Vegetable Beef Soup is packed with tender beef, vibrant veggies, and rich broth – comfort in every spoonful.

When the weather’s below freezing and I’ve got nowhere to go, it’s time to cozy up in the kitchen and craft something comforting. Vegetable beef soup is a filling and flavorful dish that brings back memories of my mom’s homemade soups. Rarely did I see her use canned soups; they were almost always from scratch. And trust me, even though this recipe takes more than an hour to cook, the wait is worth it. The meat becomes so tender, and the veggies practically melt in your mouth. Every bite is warm, soothing, and simply delicious.

Personally, I see this recipe as a universal family favorite. It’s got a little something for everyone, from succulent beef to soft potatoes and carrots. Plus there are the green beans, corn, and peas – a colorful medley that lightly sweetens the broth and creates a fun texture.

With a big batch of vegetable beef soup, you might have leftovers to last throughout the week, which is ideal for snow days or winter vacations. Whether the soup lasts you a long time or not, it makes for one heck of a delectable hot meal.

Is Vegetable Beef Soup Healthy?

With a great deal of protein, fiber, vitamins, and minerals, vegetable beef soup is both hearty and healthy. You could add even more protein by incorporating one or two cups of canned kidney beans and/or chickpeas at the tail end of cooking if desired. The sodium levels are a little on the high side, but by using the low-sodium broth that’s called for, and using extra salt to season it sparingly, you can help keep that sodium in check.

Get Creative With It!

Some recipes are more of a guide than a rulebook, and vegetable beef soup is the perfect example. It’s a hearty, comforting dish that can easily adapt to whatever ingredients you have on hand. Don’t have beef stew meat? Try swapping it for shredded rotisserie chicken, or even Italian sausage for a different taste profile. Potatoes are a classic, but sweet potatoes or butternut squash can mix things up while keeping the soup just as satisfying. Instead of green beans and peas, consider bell peppers, zucchini, or leafy greens like kale or spinach. No matter how you customize it, this soup always delivers on warmth, flavor, and that home-cooked goodness we all crave.

INGREDIENTS

• 2 tablespoons olive oil, plus more as needed
• 24 ounces beef stew meat
• Salt and freshly ground black pepper
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 1 1/4 cups chopped celery
• 5 cloves garlic, minced
• 8 cups low-sodium beef broth
• 1 can (28 ounces) diced tomatoes
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 3/4 teaspoon dried thyme
• 1 pound potatoes, peeled and chopped into cubes
• 1 1/4 cups chopped fresh green beans
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley

FAQs & Tips

Serving Suggestions

Want to discover the most mouthwatering methods of serving vegetable beef soup? Pour some over a bowl of Butternut Squash Noodles, or serve alongside Instant Pot Quinoa. Other satisfying sides to go with it could include your favorite dinner rolls, Garlic Toast, Sweet Potato Cornbread, Brazilian Cheese Bread, or Kale Caesar Salad.