What all goes in vegetable beef soup?

A classic vegetable beef soup includes stewing beef, onions, garlic, carrots, celery, potatoes, and peas simmered in a savory broth made with beef stock, tomato paste, and herbs like thyme and bay leaves. Optional additions include mushrooms, corn, green beans, or barley for extra texture and variety.

What is the secret ingredient in vegetable soup?

The secret to unforgettable vegetable beef soup lies in layers of flavor. Tomato paste adds a touch of tang and richness, while sautéed mushrooms deliver an earthy depth. Seasoning gradually throughout cooking, especially with dried herbs like thyme, also helps build that complex, homey taste.

How to make an easy beef soup?

To make an easy beef soup , start by browning stewing beef for a deep, savory base. Then sauté onions, garlic, carrots, and celery, add broth, tomato paste, and seasonings, and simmer until tender. Add potatoes and peas toward the end for perfectly cooked vegetables. Minimal prep, maximum comfort.

What vegetables do you put in beef stew?

Common vegetables for beef stew or vegetable beef soup include carrots, celery, onions, and potatoes. Frozen peas, corn, and green beans are also excellent additions. Choose firm vegetables that can hold their shape during simmering and absorb the beefy broth well.

Vegetable Beef Soup That Warms the Soul: A Hearty Family Favorite

Description

Vegetable beef soup with tender beef, vibrant vegetables, and bold broth. A comforting, flavorful homemade classic in every spoonful.

Ingredients

1.5 tablespoons olive oil, divided
1 pound stewing beef, cut into 2/3-inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, chopped
3 cloves garlic, minced
2 celery stalks, sliced into 1/3-inch pieces
3 carrots, sliced into 1/5-inch pieces (halve larger ones)
4 tablespoons all-purpose flour
2 1/2 cups low-sodium beef broth
1.5 cups water
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1 cup frozen peas
2 medium potatoes, diced into 2/3-inch cubes
Optional: 1 tablespoon butter or oil and 6 ounces small mushrooms, halved or quartered

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Instructions

In a large heavy pot, heat 1 tablespoon oil over high heat until very hot. Pat beef dry and season with salt and pepper.
Brown beef in batches, adding more oil if necessary. Transfer browned beef to a bowl.
If the pot is dry, add a touch more oil. Add onion and garlic, cooking for 2 minutes.
Add celery and carrots, and cook for another 2 minutes until the onion is translucent.
Stir in flour, and slowly pour in beef broth while stirring to avoid lumps.
Add water, tomato paste, bay leaves, and thyme. Stir well, then return beef to the pot.
Cover and simmer on medium-low heat for 1 hour and 15 minutes, or until beef is tender.
Add potatoes and peas. Simmer uncovered for 20 minutes. If using mushrooms, cook them separately in butter or oil for 5 minutes until browned, then add them during the last 5 minutes.
Soup is ready when potatoes are cooked through and beef is fall-apart tender. Adjust seasoning to taste.
Serve hot, optionally with crusty bread.

Prep Time: 15 minutes
Cook Time: 1 hour 50 minutes
Category: SOUPS
Method: Stovetop simmering
Cuisine: Western