Vegetable Beef Soup Recipe

There’s something so nostalgic about making this vegetable beef soup recipe. It could be the tender beef chunks, the melt-in-your-mouth potato cubes, or any of the colorful vegetables.

Is Vegetable Beef Soup Healthy?

Yes, it certainly is.

This vegetable beef soup recipe calls for beef chuck eye and wholesome, fresh vegetables. The soup base is made by simmering unsalted chicken broth with herbs, spices, and tomato paste to create an organic, heart-warming flavor.

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One serving of this dish adds 502 calories and 44 grams of protein to your meal. Among the ingredients, the beef chuck contributes the most to these nutritional values.

Ingredients You Will Need

Here are the main ingredients to make this warm, soul-stirring soup in your kitchen:

1. Beef Cut

Beef chuck eye with its bold beefy flavor is definitely the choice for our recipe.

Chuck eye roast comes from the areas with the most muscles. These well-worked muscles have a lot of collagen-rich connective tissue, so the cut stands up well to, and throughout, the slow-cooking and lends a rich beefy flavor to the soup.

Chuck eye roast is usually diced into large chunks and left to simmer at very low temperatures for hours to reach the desired melt-in-your-mouth tenderness. The result is super rewarding — you’ll feel those savory juices bursting onto your palate with every bite.

However, your options aren’t limited to just chuck eye roast. We believe ground beef to be a tasty and economical choice for this beef soup.

Using lean ground beef in soups and stews is a smart way to cut down both the simmering time and the budget. In return, however, you will have to choose between convenience and having slow-cooked tender beef chunks to devour.

If you’re using ground beef, please remember to brown the meat before bringing it to simmer with the potatoes and other vegetables. The cooking time should also be reduced by 30 minutes.

2. Vegetables

We’ve opted for a mix of potatoes, onion, celery, carrots, green peas, corn, and tomatoes for this recipe. They’re all wholesome and fresh produce with earthy flavors and strong nutritional profiles.

The carrots, onions, and celery are simmered together with the beef to ensure they’ll all cook to tender at the same time. Russet potatoes will hold up well in the slow-cooking process and also soak up the flavors from the beef and spices.

Feel free to incorporate your own favorite vegetables, but keep in mind that the firmer the vegetables are, the more time you’ll need to add to the simmering.

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3. Soup Base

Our beef soup base is infused with tomato paste, onion, garlic, butter, salt, bay leaf, Italian seasoning, oregano, thyme, and mustard. An hour of low simmering this base on the stovetop will give you a rich and comforting soup that will warm you up on those chilly evenings.

As we prefer a slightly thick soup that’s almost like a gravy, we stirred flour into the broth. Simply omit this step if a light and thin consistency is what you look for in a beef soup.

Storage and Reheating

This vegetable beef soup will keep well in the fridge for 3-4 days. It can also be frozen in portions in airtight containers or Ziploc freezer bags for up to 3 months.

Keep in mind that the soup must be left to cool down completely before storing. Putting hot soup directly into your fridge will cause a temperature spike, thus reducing the energy efficiency of the appliance over time.

The soup will expand when frozen, so it’s best to leave some space in the bag or the container for expansion, rather than filling it to the brim.

To reheat, first, thaw the frozen portions in the fridge overnight, then reheat them on a low setting in the microwave or on low heat on the stove-top the following day.

What to Serve With

Although this vegetable beef soup is amazing even when served alone, it makes a hearty last-minute meal when paired with a tasty cheesy garlic bread on the side for dipping.

• Garlic bread: Done in 10 minutes with pantry ingredients only, this garlic bread is a great last-minute side to pair with pastas, salads, soup, and stews.
• Passion fruit juice: Our passion fruit juice features a perfect balance of sweetness and tartness, and is a refreshing choice with richly flavored meals. With only four ingredients, this juice adds robust and fruity flavors to freshen your taste buds after every bite.

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Satisfy Your Cravings with These Irresistible Beef Soup Recipes

This article presents a tasty and healthy taco soup recipe that is perfect for busy weeknights or when you need a quick meal. The recipe includes lean ground beef, beans, vegetables, and spices, and can be easily adapted to your taste preferences. The article also highlights the nutritional benefits of the ingredients used in the recipe.

This hearty and comforting beef stew recipe is perfect for chilly nights. Made with tender chunks of beef, potatoes, carrots, and a rich broth, it's a classic dish that never goes out of style.

Looking for more delicious beef soup recipes? Our roundup has got you covered!

Vegetable Beef Soup Recipe

5 from 1 vote

Our easy homemade vegetable beef soup recipe is sure to bring you a heart-warming appetizer for the coming fall and winter. The tender beef chunks join the hearty potatoes and colorful vegetables in a slow-simmering process to create rich and well-rounded flavors.

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• cook TIME 1 hr
• prep TIME 5 mins
• total TIME 1 hr 5 mins

• COURSE Main Course
• CUISINE American
• SERVINGS
  4

  servings
• CALORIES 502 kcal

INGREDIENTS

1x2x3x

• 26 oz lean chuck eye (chunked)
• 4 oz carrots (cubed)
• 4 oz potatoes (cubed)
• 4 oz onion (diced)
• 2 oz celery (diced)
• 2 oz corn
• 4 oz green peas
• 3 tbsp olive oil
• 1 tbsp garlic (minced)
• 2 tbsp unsalted butter
• 1 tsp Hunt’s tomato paste
• 1/2 cup tomatoes (diced)
• 1 1/2 tbsp all-purpose flour
• 4 cup unsalted chicken broth
• 1/2 tsp salt
• 1 bay leaf
• 1/2 tsp Italian seasoning
• 1/2 tsp oregano
• 1/2 tsp thyme (chopped)
• 1 tsp traditional Dijon mustard
• 1/2 tsp ground black pepper
• 2 tbsp parsley (chopped)

INSTRUCTIONS

Image instructions

1

In a large, heavy based pot, heat 3 tbsp olive oil over high heat until very hot. Brown 26 oz lean chuck eye for 3 minutes, then remove into a bowl and set aside.

2

Turn it down to medium heat, sauté 2 tbsp unsalted butter, 4 oz diced onion and 1 tbsp minced garlic for 1 minute.

3

Add 1 tsp tomato paste. Stir.

4

Add 1/2 cup diced tomatoes and keep stirring.

5

Add 2 oz celery, 4 oz potatoes, and 4 oz carrots. Stir for 2 minutes.

6

Stir in 1 1/2 tbsp all-purpose flour.

7

Return the browned beef to the pot along with 1/2 tsp salt, 1 bay leaf, 1/2 tsp Italian seasoning, 1/2 tsp oregano, 1/2 tsp thyme, 1/2 tsp ground black pepper and 1 tsp Dijon mustard. Stir.

8

Stir in 4 cup unsalted chicken broth and bring it to a medium simmer for 2 minutes. Then turn the heat down to low and simmer for an extra 45 minutes or until beef is tender.

9

Add 2 oz corn and 4 oz green peas last and cook for 5 more minutes.

10

Remove the pot from heat, and garnish with 2 tbsp freshly chopped parsley. Serve hot.

NUTRITION

Nutrition Facts

Vegetable Beef Soup Recipe

Amount Per Serving (1 serving)

Calories 502Calories from Fat 252

% Daily Value*

Fat 28g

43%

Saturated Fat 10g

63%

Polyunsaturated Fat 2g

Monounsaturated Fat 15g

Cholesterol 142mg

47%

Sodium 593mg

26%

Potassium 1183mg

34%

Carbohydrate 22g

7%

Fiber 5g

21%

Sugar 6g

7%

Protein 44g

88%

Vitamin A 5759IU

115%

Vitamin C 19mg

23%

Calcium 94mg

9%

Iron 6mg

33%

* Percent Daily Values are based on a 2000 calorie diet.

Keywords: Vegetable Beef Soup, Vegetable Beef Soup Recipe