Beef Vegetable Soup.

beef vegetable soup

I know. More soup! I can’t help it – I’ve been making a pot a week and no one around here is complaining. (I mean – Jay isn’t. My three-year-old is okay as long as I pick out all visible celery pieces from her bowl. Okay, and save some raw carrots for her since she recently decided she doesn’t yike cooked ones. My sister shared this post about picky eaters the other day and it cracked me up – sneaky butter. Oh, man.) I love making soup since I can get it started in peace when the girls are napping and let it gently simmer until dinnertime…but it’s great even if you only cook it long enough for the veggies to be tender!

This is my mom’s beef vegetable soup recipe, and it’s The Best. I made a double batch since we were feeding our community group (we eat together every other week and rotate who provides the meal), and I was hoping there would be enough left for lunch with friends over the weekend (there was). It definitely filled up my huge (7.5-quart) pot!

You start by browning bite-sized pieces of beef. The meat browns better if you don’t crowd the pot, so I suggest two batches for the amounts in the recipe below (I did three for the double batch). When you add the onions and garlic and they start to release moisture, you can scrape up the browned bits from the bottom of the pot.

beef and onions browning for beef vegetable soup

I can’t say enough about Better Than Bouillon for delicious soup – this recipe uses the beef base, and plenty of dried herbs for a super savory broth.

beef vegetable soup seasonings

At this point, you chop celery, carrots, and potatoes – just add them to the simmering broth as you get them cut up. Then add frozen peas and corn (I often add frozen green beans, too, so use what you like!). I measured the veggies this time so I would know what to write in the recipe, but the amounts are really up to you…I usually just eyeball it and then stir to see how the ratio looks. Cover the pot and keep the soup at a simmer until the potatoes and carrots are tender, and it’s ready to serve!

beef vegetable soup veggies

beef vegetable soup simmering

Most of the cooking time for beef vegetable soup is unattended, so it was easy to make on a night we were hosting people! It produces almost no dishes (you can wash your cutting board and knife before anyone arrives – and concentrate on vacuuming dog-hair tumbleweeds and hiding clutter in the guest room…hmm, just me?) and doesn’t require last-minute attention so you can enjoy your friends. Serve it up with some crusty bread…or biscuits…or pumpkin bread…or a grilled cheese sandwich! Yum.

Beef Vegetable Soup.

Yield: 6 servings

Beef Vegetable Soup.

Ingredients

  • 1 Tablespoon oil, for browning
  • 1 lb stew beef, cut into small cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 5 cups beef broth (or 5 cups water + 5 teaspoons Better Than Bouillon beef base)
  • 1 teaspoon salt, plus more to taste
  • pepper to taste
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried tarragon (optional)
  • 1/2 teaspoon Italian seasoning
  • 1 bay leaf
  • 1 large potato, scrubbed (peel it if you want!) and diced
  • 4 carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 1 cup each frozen corn and frozen peas (and/or green beans, etc - whatever you like!)

Instructions

Heat oil in a large pot over medium-high heat. Pat meat cubes dry with a paper towel, and brown in two batches (try to resist the urge to stir too much - the meat will brown better). When the second batch is almost browned, add the onions and garlic and let them cook for a few minutes, stirring and scraping up the browned bits on the bottom of the pot. Add the water and beef base (or broth) and seasonings, and bring the broth to a simmer. Add the potatoes, carrots, and celery as you get them cut up. Taste and add salt and pepper if needed. Stir in the frozen vegetables and simmer until the potatoes and carrots are tender, 20-40 minutes (or soup can continue to cook on low until you're ready to serve).

Notes

This recipe is from my mom, Barb Ingram. She taught me the simple joy of sitting down to dinner as a family - and many of my favorite recipes are hers!

I don't typically freeze this soup, because potatoes don't tend to freeze well. If you'd like to freeze it, I suggest skipping the potato, or adding a leftover baked potato to the portion you're serving right away.

http://www.betondinner.com/beef-vegetable-soup/

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4 comments

  1. You can never have too much soup. Keep ’em coming! :o)

  2. I’ve been waiting for this recipe! It seriously is THE BEST!

  3. I made this last night and doubled it and 3 people + 2 unhappy small children ate every bite. Plus we each ate 2 Donut Muffins. So apparently we eat A LOT more than your friends and CG combined. #hungry #mustgetsmallerbowls

    1. Umm hilarious. #smallerbowlsunlesstheresicecream

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