This soup dish is ideal for using up remaining vegetables in the refrigerator. Delicious and satisfying, especially when paired with some warm, crusty bread for dipping! Additionally, this soup is excellent to prepare in advance because it just becomes more tasty with time! It freezes beautifully and reheats nicely.
Vegetable Beef Soup Recipe
Because it’s usually cheap to prepare and satisfying, soup may be an excellent dinner to make on a tight budget. The broth essentially “stretches” the components. That plus the comparatively cheap cost of vegetables provide a lot of volume (and satiating power).
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The meat is usually the most expensive ingredient in soup recipes. Furthermore, a quality cut of beef may be rather expensive! For this reason, I set out to develop a beef soup recipe that would be more affordable without compromising on quality.
Yes, a well marbled chuck roast or short ribs will always taste better than ground beef, but you’ll be surprised at how much flavor and richness you can get out of ground beef in this soup recipe. And for a small portion of the price!
What Veggies Go With Beef Soup?
- Carrots, celery, and onion. The “secret” to enhancing and enhancing the tastes of many other foods, including this soup, is this combination of vegetables. They contribute significantly to the taste base’s creation.
- The tomato. Beef tastes great when paired with crushed tomatoes or tomato paste. Their acidity gives the richness of the steak a sharp contrast.
- The potato. Potatoes not only provide thickness to the stew but also absorb the rich, dark tastes of the surroundings.
- frozen vegetables, such as corn and peas. These vegetables give the vegetable beef soup a wonderful color and a burst of sweetness.
Many vegetables would be excellent in this dish even if they don’t usually go well with beef soup. Consider hearty squashes, cabbage, spinach, sweet potatoes, turnips, and green beans.
In relation to vegetables that go well with beef, keep in mind that not all vegetables cook at the same pace and that you should stagger their addition to the soup.
What Order Do You Put Vegetables In Soup?
- As previously noted, start with the aromatics of onions, celery, and carrots to build the flavor basis.
- Put tomatoes in after that. A brief sauté—that is, contact with heat—will enhance their inherent flavor. Broth can be added after the tomatoes have been added.
- Since root vegetables take longer to get soft, you should add potatoes or other robust root vegetables as the next type of veggies to add to the broth.
- The frozen veggies are the final ingredient added to the soup. The majority of frozen veggies rapidly thaw and cook thoroughly in the hot broth, so they don’t need to stay in the soup for very long.
How To Make Vegetable Beef Soup
- Cook the tomato paste until it becomes dark, taking your time. We’re unleashing tons of flavor by taking the time to sauté the paste and aromatics before bringing in the liquid, which may seem a bit unusual given how dry everything is.
- Frequently stir. We don’t want the flour that thickens this soup to settle to the bottom of the pot! To make sure everything is properly combined, scrape down the pot’s bottom and give it a good swirl.
- Put smashed tomatoes on a fire to roast them. In terms of flavor, the tomatoes are a major difference. This variety of tomato is crushed and canned after being burned over a flame. The tomato gains a unique, smokey flavor and its sweetness is enhanced when it comes into contact with the heat. More taste is obtained without requiring more labor!
Vegetable Beef Soup FAQs
How do you thicken Vegetable Beef Soup?
Put in some flour!
Together with the potato starch, the flour will wonderfully thicken this soup. The soup thickens more after simmering until the potatoes are soft.
How do you add richness to soup?
This soup dish will taste really tasty and rich thanks to the following ingredients:
- Make use of a flavorful, robust beef stock or broth.
- Give the aromatics and the tomato paste some time to sauté.e.
- Instead of using leaner ground beef, use ground beef chuck, which has more fat content.
- Add some Worcestershire sauce to this recipe for vegetable beef soup; it adds a wonderful umami (savory) taste.
What can I add to vegetable soup for more flavor?
Try these suggestions if you’ve completed preparing a vegetable soup and want to give it a little extra kick:
- Taste for seasoning; you might just need to add a little more salt or pepper to make the correction.
- For a spicy taste, add a pinch of red pepper flakes.
- Add some fresh herb garnish.
- Increase the simmering time to allow the flavors to meld more fully.
How do I make beef soup taste better?
Better beef soup will result from these two factors:
- Add spice as you go. Season the vegetables while they are sautéing, then the meat, and finally the broth (if necessary) rather than saving the seasoning until last. A richer, more complex taste will come from adding spice during cooking.
- Grill the steak. Give the steak a little opportunity to sear before chopping it up. This gives the meat more depth and taste while also enhancing the soup’s complexity.
Keep leftovers in the fridge for up to five days in a sealed container. The flavor of leftovers just gets better! Reheat slowly over low heat, thinned down if needed with a dash of beef broth.
Keep leftovers in the freezer when they have fully cooled down for up to three months, however frozen and thawed potatoes may get a little mushy.
More Recipes You Might Like:
- Easy Lasagna Soup
- Saucy Chicken Piccata Meatballs
- Red Wine Braised Short Ribs
- Corned Beef and Cabbage Soup
- Southern Smothered Pork Chops
VEGETABLE BEEF SOUP
- 2 tablespoons olive oil
- 1-1/2 cups finely diced yellow onion 1 large
- 1-1/2 cups peeled and chopped 1/2-inch carrots (3-4 carrots)
- 1 cup thinly sliced celery 3-4 stalks
- Fine sea salt & pepper
- 1 pound ground beef chuck 80/20
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic 3 cloves
- 1 teaspoon paprika
- 1 teaspoon beef bouillon powder
- 1/4 cup white all-purpose flour
- 1 can 14. oz. crushed tomato (fire-roasted is great–Note 1)
- 1 carton 32 oz. beef broth (4 cups)
- 1 teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- 2 cups baby potatoes halved or quartered
- 2 dried bay leaves
- 1 cup each: frozen peas & frozen corn
- Optional: fresh thyme for topping or parsley, crusty warmed bread for dipping
- VEGGIES AND BEEF: Add two tablespoons of oil to a very big, heavy-bottomed pot and heat it to medium-high heat. Add the carrot, celery, and onion once heated. Season (I use 1/2 tsp of salt and pepper) and cook for approximately 4 minutes, or until starting to soften. Push vegetables to pan's edges. Put some steak in the middle. As you cook the meat, season to taste (I add an additional 1/2 tsp of salt and pepper). Allow the steak to sear, then crumble it till browned, blending it with the vegetables.
- TOMATO PASTE: Add the garlic, tomato paste, beef bouillon, and paprika after the meat has browned well. For about two to three minutes, or until the tomato paste starts to become slightly darker, sauté while stirring continuously.
- BEEF BROTH AND FLOUR: Add flour and stir to combine. Cook for one minute while stirring continuously. Cook for a further minute after adding the smashed tomatoes (be cautious, they may splutter up!). Pour in the beef broth gradually, stirring constantly. Make sure to thoroughly scrape the bottom of the pan before adding all of the beef broth. Add the potatoes, bay leaves, Worcestershire sauce, and dried thyme. Stir to combine. Raise the heat to high and boil the soup vigorously. Lower the temperature to medium-low, place a lid on it, and simmer for 15 to 20 minutes, or until the potatoes can be easily penetrated with a fork. Every four to five minutes, stir, being sure to thoroughly scrape the pot's bottom to maintain the base from catching. Promptly return lid after stirring.
- FINISH SOUP: Add the peas and corn once the potatoes are soft and the broth has beautifully thickened. Just stir to reheat completely. To suit your tastes, add or subtract spices as necessary. Remove and dispose of the bay leaves. Spoon into dishes; if desired, top with fresh herbs. Enjoy after dipping in some crusty bread!
- Note 1: Tomatoes: I suggest using high-quality fire-roasted tomatoes because they have a significant taste impact. After being burned over a flame, fire-roasted tomatoes are crushed and bottled. The tomato gains a unique, smokey flavor and its sweetness is enhanced when it comes into contact with the heat. More taste is obtained without requiring more labor! You might need to add 1-2 tablespoons of sugar towards the end to balance the acidity if you’re using less expensive tomatoes.
- I amThe nutritional data is computed using 80/20 ground beef chuck. Use of a different ground beef blend (such as 90/10) will result in different nutrition facts.
- Please read the blog post in its entirety for more tips + tricks.