Of course! Here is a recipe for a classic, comforting Hearty Vegetable Beef Soup that is perfect for a chilly day. This version builds deep flavor by first browning the beef and then simmering it low and slow to become incredibly tender.
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Hearty Vegetable Beef Soup
This recipe yields a large pot of soup, perfect for 6-8 servings. It freezes beautifully.
Ingredients
For the Beef & Broth:
· 2 tablespoons olive oil
· 2 lbs beef chuck roast or stew meat, cut into 1-inch cubes
· Salt and black pepper, to taste
· 1 large yellow onion, diced
· 3 cloves garlic, minced
· 8 cups beef broth (low sodium preferred)
· 2 tablespoons tomato paste
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 bay leaves
· 1 tablespoon Worcestershire sauce
· 1 teaspoon dried thyme
· 1 teaspoon dried oregano
For the Vegetables:
· 4 large carrots, peeled and sliced into ½-inch rounds
· 3 celery stalks, diced
· 2 medium potatoes (Yukon Gold or Russet), peeled and diced into ½-inch cubes
· 1 cup frozen or fresh green beans, cut into 1-inch pieces
· 1 cup frozen corn kernels (optional)
· 1 cup frozen peas (add at the very end)
For Finishing:
· 2 tablespoons fresh parsley, chopped
· Additional salt and pepper to taste
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Instructions
1. Brown the Beef:
· Pat the beef cubes dry with paper towels and season generously with salt and pepper.
· In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, add the beef and sear on all sides until a dark brown crust forms, about 5-7 minutes per batch. Remove the beef with a slotted spoon and set aside.
2. Sauté the Aromatics:
· Reduce the heat to medium. In the same pot, add the diced onion and celery. Cook for 5-6 minutes, scraping up the browned bits from the bottom of the pot (that’s flavor!).
· Add the garlic and cook for another minute until fragrant.
· Stir in the tomato paste and cook for 1 minute, allowing it to darken slightly.
3. Build the Soup:
· Return the browned beef and any accumulated juices to the pot.
· Pour in the beef broth, diced tomatoes with their juices, Worcestershire sauce, thyme, oregano, and bay leaves.
· Bring to a boil, then immediately reduce the heat to low. Cover and let it simmer gently for 1.5 hours.
4. Add the Hearty Vegetables:
· After 1.5 hours, the beef should be starting to become tender. Add the carrots and diced potatoes.
· Cover and continue to simmer for another 30 minutes.
5. Add the Tender Vegetables:
· Add the green beans and corn (if using). Simmer uncovered for another 15-20 minutes, or until all the vegetables are tender.
6. Final Touches:
· Remove and discard the bay leaves.
· Stir in the frozen peas and fresh parsley—they just need to heat through for about 2-3 minutes.
· Taste the soup and adjust seasoning with more salt and pepper as needed.
7. Serve:
· Ladle into bowls and serve hot. This soup is excellent with a side of crusty bread, dinner rolls, or saltine crackers for dipping.
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Tips for the Best Soup
· Don’t Skip Browning the Beef: This step, called the Maillard reaction, is crucial for building a deep, rich flavor base for the entire soup.
· Low and Slow Simmer: Gentle simmering is the key to tender beef. A rolling boil will make the beef tough and chewy.
· Customize Your Veggies: Feel free to use what you have! Parsnips, turnips, sweet potatoes, or cabbage would all be great additions. Add hardy veggies with the carrots and softer veggies (like zucchini) in the last 15 minutes.
· Make it Ahead: Soup almost always tastes better the next day after the flavors have had time to meld. Let it cool completely and store it in an airtight container in the refrigerator for up to 4 days.
· Freezing: This soup freezes very well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
· For a Slow Cooker: After browning the beef and sautéing the aromatics in a skillet, transfer everything to a 6-quart slow cooker. Add the broth, tomatoes, and seasonings. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Add the carrots and potatoes in the last 2 hours on LOW (or 1 hour on HIGH). Add the green beans, corn, and peas in the last 30 minutes.
Enjoy your hearty and delicious homemade meal