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Healthy Vegetable Beef Soup Recipe

Healthy Vegetable Beef Soup Recipe - Recipes From Chef

On chilly nights, nothing beats a warm bowl of vegetable beef soup. It’s more than just comfort food; it’s a warm hug on a rainy day. Growing up, my family made a big pot of beef soup every Sunday. 
The aroma wafting through the house brought a sense of home that I cherish to this day. This Healthy Vegetable Beef Soup isn’t just reminiscent of those childhood days. It’s also packed with nutrients and flavors that your entire family will love.
Why choose this soup? For one, it’s brimming with healthy vegetables, making it not just a delightful dish but also a nourishing one. Let’s embark on this delicious journey together!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 332
Ingredients Method Notes

Ingredients
  

  • 1 1/2 Tbsp minced garlic 4 cloves
  • 1 1/2 lbs beef chuck stew cubes
  • 1 3/4 cups diced yellow onion 1 large
  • 1 1/4 cups peeled and diced carrots 3 medium
  • 1 cup chopped celery 3 medium stalks
  • 8 cups low-sodium beef or chicken stock
  • 2 cans fire-roasted diced tomatoes
  • 1 lb red or gold potatoes, cut into 3/4-inch cubes
  • 1 1/2 cups chopped fresh green beans trim ends
  • 1 1/2 cups frozen corn kernels
  • 1 cup frozen peas
  • 1/2 cup dry red wine
  • 1/2 tsp smoked paprika
  • 1 1/2 tsp dried Italian basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 1/2 Tbsp extra virgin olive oil, divided
  • Kosher salt and freshly cracked black pepper to taste
  • 1/3 cup freshly chopped parsley

Method
 

Step 1: Searing the Beef
  1. Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Once hot, add the beef cubes. You want to sear them until browned on all sides. 
    This searing process locks in the flavor and gives the beef a rich coloration. It should take about 5-7 minutes. Do this in batches if your pot is small; overcrowding will steam rather than sear the meat.
Step 2: Aromatic Foundation
  1. Once your beef is nicely browned, remove it from the pot and set it aside. In the same pot, add the remaining 1/2 tablespoon of olive oil. 
    Toss in your minced garlic and diced onions. Stir them frequently to avoid burning. Cook until fragrant
Step 3: Adding Color
  1. Now, introduce the diced carrots and chopped celery. Sauté these vibrant vegetables for another 5 minutes. This step builds flavor and adds texture that will enhance your soup.
Step 4: Building the Broth
  1. Next, return the beef to the pot. Pour in the low-sodium beef stock and a splash of red wine. The wine adds depth to the broth, making the soup taste robust. Then, add those fire-roasted diced tomatoes. Stir everything well and bring the mixture to a gentle boil.
Step 5: Vegetables Galore
  1. Once boiling, lower the heat to simmer. Add the potatoes, green beans, corn, and peas to the pot. Sprinkle in the smoked paprika, Italian basil, oregano, and thyme. Stir once more to combine everything.
Step 6: Simmering
  1. Cover the pot and let the soup simmer for about 1 hour. This is where the magic happens. The flavors meld together beautifully, and the beef becomes so tender that it practically falls apart. It’s key to stir occasionally to make sure nothing sticks to the bottom.
Step 7: Final Touches
  1. After an hour, taste the soup and season it with salt and pepper as needed. Stir in the freshly chopped parsley for a final sprinkle of freshness. If the broth is too thick for your liking, feel free to add a bit more stock or water to thin it out.

Notes

  • Use Lean Cuts: Opt for lean cuts of beef to reduce fat. Chuck roast works well, but look for grass-fed options if possible.
  • Fresh Herbs: Incorporating fresh herbs can significantly elevate the flavor. They bring brightness and vibrancy to the soup.
  • Stock Matters: Use quality low-sodium broth. Homemade stock is even better if you have the time.
  • Slow Cooker Option: This soup is perfect for slow cooking. Just follow the same steps in your slow cooker, let it cook on low for about 6-8 hours, and enjoy a hassle-free meal.
  • Freezer-Friendly: Make a big batch and freeze leftovers. Portion them into containers for quick meals later. Just reheat on the stove or in the microwave.