Hearty, cozy, freezer-friendly
This Vegetable Beef Soup is the ultimate cold-weather comfort food. Packed with tender beef chunks, garden vegetables, and a rich, herb-infused broth, it’s the kind of family recipe that warms you from the inside out. Easy to make ahead and freezer-friendly, this soup is perfect for busy weeknights or cozy weekends. The tomato paste deepens the flavor, while rosemary and thyme add that classic homemade aroma everyone loves.
- Prep: 45 mins
- Cook: 2 hrs 15 mins
- Total: 3 hrs
- Servings: 12
Ingredients
- 6 tbsp olive oil, divided
- 2 ½–3 lb beef (precooked roast or raw chuck/round), cubed
- 2 yellow onions, diced
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 1 cup beef broth + 1 tbsp red wine vinegar or lemon juice
- 16 cups beef stock
- 1 bay leaf
- 4 carrots, sliced
- 4 celery ribs, sliced
- 3 parsnips, sliced (¾ cup)
- 2 russet potatoes, diced
- 28 oz crushed tomatoes (San Marzano preferred)
- 2 cups corn kernels
- 8 oz green beans, cut
- 1 lb ditalini pasta (cook separately)
- 1 pint baby bella mushrooms, sliced
- 1 ½ cups green peas
- 1 ½ tbsp rosemary, minced
- 1 ½ tbsp thyme, minced
- 3 tbsp parsley, minced
- Worcestershire & Tabasco, to taste
- Salt & pepper, to taste
- Beurre manié: 4 tbsp butter + 4 tbsp flour
Instructions
- Prep: Cube beef evenly and season lightly. Dice onions, mince garlic, and mix butter with flour to make beurre manié.
- Sear: Heat 4 tbsp olive oil in a large pot over high. Brown beef 3–4 minutes per side. Remove and set aside.
- Sauté: Add onions to the pot, cook 5 minutes, then reduce to low and caramelize 10 more. Stir in garlic 30 sec, then tomato paste 3–4 min until dark red.
- Simmer: Deglaze with broth + vinegar. Add beef, stock, bay leaf, salt, and pepper. Simmer covered 60–75 minutes until tender.
- Build Soup: Whisk in beurre manié to thicken. Add carrots, celery, parsnips, potatoes, tomatoes, corn, and green beans. Simmer 25–30 minutes.
- Finish: In a skillet, sauté mushrooms in 2 tbsp oil 4–5 minutes. Add mushrooms, peas, herbs, Worcestershire, and Tabasco to the soup. Serve hot with pasta on the side and garnish with parsley or cheese.
Variation Recipes
- Beef & Barley Soup: Replace pasta with 1 cup pearled barley; simmer directly in soup 30–35 minutes.
- Low-Carb Garden Soup: Skip potatoes and pasta; add zucchini and spinach for a lighter option.
- Slow Cooker Version: After browning beef and onions, transfer to slow cooker with stock and veggies. Cook 6–8 hrs on low, adding peas and herbs at the end.
Conclusion
This Vegetable Beef Soup is pure comfort in a bowl rich, savory, and full of nourishing vegetables. Make a big batch, freeze portions, and you’ll always have a hearty meal ready for chilly days or busy weeks.
Nutrition (Estimated)
| Serving | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 543 | 38g | 66g | 14g | 9g | 14g |
Disclaimer: Nutrition values are approximate and may vary by ingredients and preparation.