Vegetable Beef Soup

Vegetable Beef Soup is the perfect soup to cozy up with this fall. Filled with protein, vegetables and tomatoes it makes a hearty and filling meal every time.

One of the great things about Vegetable soup is it’s so versatile. You can make this soup exactly to your liking. Switch out the vegetables for vegetables you already have on hand. You can add whatever vegetables you like to this soup. Also, use broth you already have. You can use chicken, beef, or vegetable broth, so instead of going out and buying a bunch of new ingredients use what you already have on hand.

As a kid summer was my favorite season. I loved not having to wake up early to go to school, spending my days in the pool, and going on vacations with my family. I just always thought summer was the best season ever. Now that I am an adult, Summer is probably my least favorite season. Fall is now my favorite season of the year. I love the fall months for many reasons. I love to watch the leaves change coolers, I enjoy the cooler nights, the smell of fall scented candles, but my favorite part of fall is that is also soup season. Cooler weather and shorter days, makes the perfect time for soup and stews, and one of my favorites fall dishes is vegetable beef soup.

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Equipment:

Large Stock Pot

Ingredients:

Meat: Beef stew meat (you can also use ground beef for this recipe, brown the ground beef and add it to the soup in the place of the beef stew)

Broth: You may use chicken broth, beef broth or vegetable broth

Seasonings:

Vegetables: Onions, Celery, potatoes, carrots, peas, okra, corn, and green beans

How to make vegetable beef soup:

1. Heat 1 tablespoon of olive oil in a large pot over medium high- heat.
2. Using paper towels, dab the beef dry. Season the beef with salt and pepper, then add half the beef to the pot and brown about 4-5 minutes, turning halfway through.
3. Transfer the meat to a plate and add the other half of meat to the pot. Repeat the process and add to plate with the first half of beef.
4. Add 1 tablespoon of oil to the pot and the onions and celery. Sauté for about 3 minutes, and garlic and sauté 30 seconds more.
5. Pour in the broth, browned beef, tomatoes, basil and oregano. Bring to boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
6. Add potatoes. Cover and continue to simmer for 20 minutes.
7. Add in vegetables and simmer for another 15 minutes or until vegetables and potatoes are tender.
8. Add salt and pepper to taste. Serve soup warm.

What to serve with Vegetable Soup?

Sandwich’s (Peanut butter and Jelly is my favorite with vegetable soup)

Sub Sandwich

French bread loaf

Saltine Crackers

Goldfish

Storage:

Vegetable Beef soup makes great for leftovers. Soup can be stored in a covered dish for up to three days in the refrigerator. You may also, store soup in an airtight container in the freezer for up to three months.

When you are ready to serve frozen soup, thaw in the refrigerator overnight, then reheat on stove top.

You may also like:

LOADED BAKED POTATO SOUP–warm, comforting, and filling. This is the perfect soup to warm you up this winter.

SOUTHERN HOMESTYLE CHILI RECIPE– amazing for cold winter nights or even a warm summer night. It’s loaded with ground beef, sausage, and chili beans.

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Vegetable Beef Soup

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Vegetable Beef Soup is the perfect soup to cozy up with this fall. Filled with protein, vegetables and tomatoes it makes a hearty and filling meal every time.

• Author: Erica Ott
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Soups
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 ½ lbs. stew beef meat (You can also use ground beef if you prefer)
• 2 tablespoon olive oil
• 1 large onion
• 3 medium celery stalks
• 1 tablespoon minced garlic
• 8 cups broth (beef, chicken, or vegetable)
• 2 (14 oz) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried orange
• 1 teaspoon dried thyme
• 1 (12 oz) frozen green beans
• 1 (12 oz) frozen corn
• 1 (12oz) frozen peas and carrots
• 1 lb. red or yellow potatoes, chopped into ¾ in cubes

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Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium high- heat.
2. Using paper towels, dab the beef dry. Season the beef with salt and pepper, then add half the beef to the pot and brown about 4-5 minutes, turning halfway through.
3. Transfer the meat to a plate and add the other half of meat to the pot. Repeat the process and add to plate with the first half of beef.
4. Add 1 tablespoon of oil to the pot and the onions and celery. Sauté for about 3 minutes, and garlic and sauté 30 seconds more.
5. Pour in the broth, browned beef, tomatoes, basil and oregano. Bring to boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
6. Add potatoes. Cover and continue to simmer for 20 minutes.
7. Add in vegetables and simmer for another 15 minutes or until vegetables and potatoes are tender.
8. Add salt and pepper to taste. Serve soup warm.

Keywords: Vegetable soup, Vegetable beef soup, fall dinner ideas, soup recipes