Old Fashioned Vegetable Beef Soup Recipe
Imagine the aroma of a comforting Old Fashioned Vegetable Beef Soup wafting through your kitchen on a cold day. You start by browning the beef in vegetable oil, ensuring it develops a rich flavor that will infuse the broth. As onions turn translucent, and the broth begins to bubble, you add a colorful array of vegetables and seasonings. But here's the twist—what unique ingredients could you add to make this classic even more memorable? Whether it's for a cozy evening or a hearty meal prep, there's more to explore in crafting your perfect bowl of soup.
Recipe
Old Fashioned Vegetable Beef Soup is a classic, heartwarming dish that brings together tender beef, vibrant vegetables, and a savory broth. This soup is perfect for cold days, offering comfort and nourishment with every spoonful. The combination of diced tomatoes, carrots, potatoes, and other wholesome ingredients creates a delightful blend of flavors that has been cherished for generations.
It's a versatile recipe that allows you to customize the soup according to your preferences or based on what you have available in your pantry. The simplicity of this recipe is part of its charm, making it easy to prepare while filling your home with a warm, inviting fragrance.
Whether you're cooking for family or preparing a batch to enjoy over several days, this soup is a satisfying choice. As it simmers on the stove, the flavors meld together, resulting in a dish that's both comforting and delicious. Follow this easy recipe to create a pot of homemade goodness that will warm your heart and soul.
Ingredients:
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 1 onion, chopped
- 2 celery stalks, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
To begin, heat the vegetable oil in a large pot over medium heat and brown the beef stew meat until all sides are seared. Add the chopped onion and continue cooking until it becomes translucent.
Next, pour in the beef broth and water, followed by the diced tomatoes, carrots, potatoes, celery, green beans, and corn. Season the mixture with salt, black pepper, thyme, and add the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded. Remember to remove the bay leaf before serving.
For the best results, use high-quality beef stew meat to guarantee the soup is tender and flavorful. If you prefer a thicker consistency, consider mashing some of the potatoes in the pot or adding a tablespoon of flour before incorporating the broth.
This soup can also be made in advance, as it often tastes even better the next day once the flavors have fully developed. Feel free to personalize the recipe by adding other vegetables you enjoy, such as peas or bell peppers. Serve with a side of crusty bread for a complete and satisfying meal.
Cooking Steps
Let's get cooking with your Vegetable Beef Soup! Start by browning the beef in vegetable oil, giving it a nice sear.
Then throw in the onions and cook them until they're translucent and fragrant—basically, until they start looking like they're about to spill their secrets.
Once that's done, add in the broth, water, and all those colorful veggies and seasonings.
Then let the whole pot simmer like it's on a spa day until the beef is tender and ready to make your taste buds do a little happy dance.
Step 1. Brown Beef in Vegetable Oil
Browning the beef in vegetable oil is an essential step in building the rich flavor base of your soup. Start by heating a tablespoon of vegetable oil over medium heat in a large pot. When the oil shimmers, it's ready for action. Toss in your bite-sized beef stew meat.
Now, here's where you channel your inner chef: let the beef sit undisturbed for a few minutes. This allows the meat to develop a golden-brown crust, locking in those delicious juices. You might feel tempted to stir it around, but resist! Patience here pays off with a deeper flavor.
Once the beef has that lovely sear on one side, flip the pieces around using a spatula or tongs, browning all sides. This caramelization is key for that hearty, savory taste we all love in beef soup.
Don't worry if some bits stick to the pot; they're little flavor bombs that will dissolve into the broth later. If your pot gets too crowded, brown the beef in batches. Overcrowding can steam the meat instead, which is definitely not the goal.
Your soup deserves the best, so take your time and enjoy the process!
Step 2. Cook Onions Until Translucent
After browning the beef, it's time to cook the onions until they're translucent, adding another layer of flavor to your soup. Toss the chopped onions into the same pot, letting them soak up all those delicious beef drippings. Stir them around a bit, ensuring each piece gets a little attention.
You'll want to keep the heat at medium, allowing the onions to cook gently. Now, here's a tip: don't rush this step! It might take about five minutes, but patience is key. You'll know they're ready when they turn soft and glossy, like they've just had a spa day.
As the onions cook, you might notice a sweet aroma wafting through your kitchen, teasing your taste buds. This is your cue that the onions are caramelizing slightly, which will give your soup a wonderful depth of flavor.
If you're feeling adventurous, try adding a pinch of salt to help draw out the moisture, speeding up the process just a tad. But remember, we're not aiming for golden brown here—just a nice translucent finish.
Once the onions are perfect, you're well on your way to creating a heartwarming bowl of deliciousness!
Step 3. Add Broth and Water
With the onions perfectly translucent, it's time to introduce the liquids that will form the base of your hearty soup.
Start by pouring in 4 cups of beef broth. It's like giving your soup a big flavorful hug right from the start. The broth adds depth and richness, making sure every spoonful is packed with savory goodness.
Next, add 2 cups of water. This might seem like you're diluting the flavor, but trust me, it balances everything out and gives your veggies room to shine as they cook.
As you pour, give the pot a gentle stir, making sure those onions and beef bits get cozy with the liquid. Keep the heat on medium, letting everything mingle and warm up together.
If you've got a can of diced tomatoes handy, don't be shy—toss them in too. They add a lovely tang and a pop of color.
Step 4. Add Vegetables and Seasonings
As the broth and water mingle with the onions and beef, it's time to throw in the vibrant array of vegetables that will make your soup hearty and wholesome.
Start by adding the diced tomatoes, juice and all, as they bring a lovely tanginess to the mix. Next, toss in the sliced carrots and cubed potatoes, which add both color and substance. The celery comes next, offering a satisfying crunch, followed by the green beans and corn for a touch of sweetness and texture.
Sprinkle in the salt and black pepper to enhance the flavors, then add the dried thyme and bay leaf. These seasonings will infuse the soup with a warm, comforting aroma.
Give everything a good stir, ensuring the veggies are evenly distributed and coated with the seasoned broth.
As the veggies settle in, you might feel like a culinary maestro orchestrating a flavorful symphony. Remember, there's no need for fancy techniques here – just a wooden spoon and a bit of enthusiasm.
With every stir, imagine the flavors mingling, creating a delicious harmony that will soon be ready for your taste buds to enjoy.
Step 5. Simmer Until Beef Tender
Letting the soup simmer slowly is key to achieving tender beef and a rich, flavorful broth. You've already done the hard work of searing the beef and adding the vegetables, but now patience is your best friend.
Reduce the heat to low and let the soup work its magic. This isn't the time to rush; it's like waiting for a good movie to reach its climax—worth every minute.
Keep the pot partially covered to prevent too much liquid from evaporating, but let enough steam escape to avoid boiling. You want a gentle, occasional bubble, not a fierce boil that could make the beef tough.
Stir the pot occasionally, ensuring nothing sticks to the bottom.
Check the beef after about 1.5 hours. If it's not fork-tender, give it a little more time. You're not just cooking; you're coaxing flavors to blend like a maestro with an orchestra.
Meanwhile, take a moment to enjoy the aroma enveloping your kitchen—it's the universe's way of saying you're doing something right.
Once the beef is tender, you've got a masterpiece in the making, ready to serve and savor.
Final Thoughts
Savor the satisfaction of creating a classic dish that not only warms the body but also the heart.
You've just commenced on a culinary journey that connects you to generations past, where simple ingredients transform into something truly special. This Old Fashioned Vegetable Beef Soup is more than just a meal; it's an experience that wraps you in comfort and nostalgia.
As you ladle the hearty soup into bowls, you're reminded of the joy that comes from homemade goodness.
Remember, there's no right or wrong way to make this soup your own. Maybe you swapped out green beans for peas or added a dash of hot sauce for a kick.
That's the beauty of cooking—it's all about making it work for you. And let's be honest, there's nothing quite like dipping a piece of crusty bread into that rich, savory broth.
Frequently Asked Questions
Can I Substitute Chicken Broth for Beef Broth?
You can substitute chicken broth for beef broth, but it will slightly alter the soup's flavor. The result will be lighter and less beefy. If you prefer a richer taste, consider adding more seasoning or a splash of Worcestershire sauce.
How Do I Store Leftover Soup for Later Use?
To store leftover soup, let it cool, then transfer it to airtight containers. Refrigerate for up to 4 days, or freeze for longer storage. Label containers with dates. Reheat gently on the stove or microwave when ready.
Is This Soup Suitable for Freezing?
Yes, you can freeze this soup. Cool it completely, then transfer to airtight containers or freezer bags, leaving some space for expansion. Label with the date and freeze for up to three months. Thaw and reheat before serving.
What Cuts of Beef Work Best for This Recipe?
Choose cuts like chuck or brisket for the best flavor and tenderness. These cuts break down beautifully during slow cooking, ensuring juicy, flavorful beef in your soup. Don't forget to trim excess fat for a healthier dish.
Can I Use Fresh Tomatoes Instead of Canned?
You can definitely use fresh tomatoes instead of canned. Just chop them up and add to the soup. Fresh tomatoes might add a slightly different flavor and texture, making your soup taste more vibrant and fresh.
