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Beef

Vegetable Beef Soup Recipe

  • Beef
  • Main Dishes
Prep Time 5 mins
Cook Time 1 hr
Servings 4 servings
Calories 502 kcal
Vegetable Beef Soup Recipe
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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.

Is Vegetable Beef Soup Healthy

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 for Vegetable Beef Soup

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.

Vegetable Beef Soup ingredients

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.

How to Make Homemade Vegetable Beef Soup

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.

Best of all, it takes just a few easy steps:

brown the beef, then remove into a bowl and set aside.

In a large pot, heat olive oil until very hot. Quickly brown the beef, then remove into a bowl and set aside.

Sauté the onion and garlic in melted butter until fragrant.

Sauté the onion and garlic in melted butter until fragrant.

Add tomato paste. Stir.

Add tomato paste. Stir.

Add the diced tomatoes. Stir.

Add the diced tomatoes. Stir.

Add the celery, potatoes, and carrots.

Add the celery, potatoes, and carrots.

Stir in the flour.

Stir in the flour.

Return the browned beef to the pot along with the spices. Stir.

Return the browned beef to the pot along with the spices. Stir.

Stir chicken broth and simmer until the beef is tender.

Stir chicken broth in and bring to a medium simmer, then reduce to low heat and simmer for 45 more minutes until the beef is tender.

Add the corn and green peas at last.

Add the corn and green peas at last.

Remove the pot from the heat, garnish with coriander, and serve hot.

Remove the pot from the heat, garnish with coriander, and serve hot.

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How to Store and Reheat Vegetable Beef Soup

How to Store and Reheat Vegetable Beef Soup

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.

Be sure to check out our Instant Pot Beef Stew Recipe and Beef Stew Recipe.

What to Serve With Vegetable Beef Soup

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.
Recipes Course Calories Saturated fat Sodium
Vegetable Beef Soup Main Dish 502 8.2 g 597 mg
Garlic Bread Side Dish 125 3.6 g 162 mg
Passion Fruit Juice Beverage 118 0.0 g 30 mg
Total 745 11.8 g 789 mg
Nutritional values in this table vary somewhat to those below due to different app calculations. Read more...
What to Serve With Vegetable Beef Soup
Homemade Vegetable Beef Soup Recipe

Vegetable Beef Soup Recipe

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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.
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 502kcal

Ingredients
 

  • 26 oz lean chuck eye chunked
  • 3 tbsp olive oil
  • 4 oz onion diced
  • 1 tbsp garlic minced
  • 2 tbsp unsalted butter
  • 1 tsp Hunt’s tomato paste
  • 1/2 cup tomatoes diced
  • 2 oz celery diced
  • 4 oz potatoes cubed
  • 4 oz carrots cubed
  • 1.5 tbsp all-purpose flour
  • 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
  • 4 cup unsalted chicken broth
  • 1/2 tsp ground black pepper
  • 2 oz corn
  • 4 oz green peas
  • 2 tbsp parsley chopped

Instructions
 

  • 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.
    brown the beef, then remove into a bowl and set aside.
  • Turn it down to medium heat, sauté 4 oz diced onion and 1 tbsp minced garlic in 1 tbsp garlic for 1 minute.
    Sauté the onion and garlic in melted butter until fragrant.
  • Add 1 tsp tomato paste. Stir.
    Add tomato paste. Stir.
  • Add 1/2 cup diced tomatoes and keep stirring.
    Add the diced tomatoes. Stir.
  • Add 2 oz celery, 4 oz potatoes, and 4 oz carrots. Stir for 2 minutes.
    Add the celery, potatoes, and carrots.
  • Stir in 1.5 tbsp all-purpose flour.
    Stir in the flour.
  • 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, and 1 tsp Dijon mustard. Stir.
    Return the browned beef to the pot along with the spices. Stir.
  • 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.
    Stir chicken broth and simmer until the beef is tender.
  • Add 2 oz corn and 4 oz green peas last and cook for 5 more minutes.
    Add the corn and green peas at last.
  • Remove the pot from heat, and garnish with 2 tbsp freshly chopped parsley. Serve hot.
    Remove the pot from the heat, garnish with coriander, and serve hot.

Nutrition

Nutrition Facts
Vegetable Beef Soup Recipe
Amount Per Serving (1 serving)
Calories 502 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 142mg47%
Sodium 593mg26%
Potassium 1183mg34%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 6g7%
Protein 44g88%
Vitamin A 5759IU115%
Vitamin C 19mg23%
Calcium 94mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Homemade Vegetable Beef Soup Recipe
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Luna Regina

Luna Regina

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Luna is the founder and chief recipe developer of Healthy Recipes 101. Apart from cooking, she also loves reading, programming, exploring the outdoors, and collecting useless facts about everything.

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Vegetable Beef Soup Recipe
Vegetable Beef Soup Recipe
Recipe Rating




Lizzie Streit, MS, RDN, LD
Recipe developed by Luna Regina on December 1, 2021 Nutritionally reviewed by Lizzie Streit, MS, RDN, LD

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