Vegetable Beef Soup recipe : A Farmhouse Classic

This hearty, rustic soup is a farmhouse favorite, combining tender chunks of beef with a medley of fresh vegetables in a savory broth. It’s the perfect one-pot meal for a comforting lunch or dinner, and it only gets better as the flavors meld.

Ingredients (Serves 6-8):

For the Soup Base:

• 2 tablespoons olive oil
• 1 ½ pounds (700 g) beef stew meat (chuck or round), cut into bite-sized pieces
• Salt and pepper, to taste
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup peas (fresh or frozen)
• 1 can (14 oz / 400 g) diced tomatoes, with juices
• 6 cups beef broth (or chicken broth for a lighter flavor)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese
• Crusty bread or rolls for dipping

Steps to Prepare:

1. Brown the Beef:

1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Season the beef with salt and pepper, then add it to the pot. Brown the meat on all sides, about 5-7 minutes. Remove the beef and set it aside.

2. Sauté the Aromatics:

1. In the same pot, add the onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until softened.
2. Add the garlic and cook for another 1 minute, until fragrant.

3. Build the Broth:

1. Return the browned beef to the pot.
2. Stir in the diced tomatoes, tomato paste, thyme, parsley, and bay leaf.
3. Pour in the beef broth, scraping the bottom of the pot to release any browned bits.

4. Simmer the Soup:

1. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 to 1 ½ hours, or until the beef is tender. Stir occasionally.

5. Add the Vegetables:

1. Stir in the potatoes and green beans. Simmer for 15-20 minutes, or until the potatoes are tender.
2. Add the corn and peas during the last 5 minutes of cooking.

6. Taste and Serve:

1. Remove the bay leaf and taste the soup. Adjust seasoning with additional salt and pepper, if needed.
2. Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan, if desired. Serve with crusty bread or rolls.

Tips for the Best Vegetable Beef Soup:

• Meat Choice: Use well-marbled stew meat like chuck for the most tender and flavorful results.
• Vegetable Variations: Add seasonal veggies like zucchini, cabbage, or turnips for extra variety.
• Make Ahead: This soup tastes even better the next day! Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
• Thicker Broth: Add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water during the last 10 minutes of cooking for a thicker consistency.

This Vegetable Beef Soup is a timeless farmhouse classic, perfect for warming up on a chilly day. It’s hearty, nutritious, and filled with comforting flavors the whole family will love. Enjoy!