Imagine a steaming bowl of hearty soup that instantly transports you to a cozy kitchen, filled with rich aromas and memories of home-cooked meals. This Homemade Vegetable Beef Soup is not just a recipe—it's a culinary journey that transforms simple ingredients into a symphony of flavors that will have your family begging for seconds. Whether you're battling a chilly day or craving a nutritious meal that feels like a warm hug, this soup is your ultimate comfort companion.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb beef stew meat, cubed
- 4 cups beef broth
- 2 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 can diced tomatoes
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing, peeling, and chopping vegetables: slice carrots, dice potatoes, chop onion and celery.
- Season beef stew meat with salt and pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat with a small amount of cooking oil.
- Brown the beef cubes in batches, ensuring each piece develops a rich golden-brown crust. This step adds depth of flavor to the soup. Remove browned meat and set aside.
- In the same pot, sauté chopped onions and celery until they become translucent and slightly softened, approximately 3-4 minutes.
- Return browned beef to the pot and add beef broth, diced tomatoes, sliced carrots, diced potatoes, and dried thyme.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for approximately 1 hour, or until meat is tender and vegetables are cooked through.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup seems too thick, add a bit more broth.
- Let the soup rest for 10 minutes before serving to allow flavors to meld together. Serve hot in deep bowls.
Tips
- Browning the beef is crucial! Take your time to develop a deep golden crust on the meat, as this step builds incredible flavor foundations for your soup.
- Cut vegetables into uniform sizes to ensure even cooking. This helps maintain consistent texture throughout the soup.
- Don't rush the simmering process. Low and slow cooking allows the meat to become tender and helps the flavors meld beautifully.
- For extra depth, consider adding a splash of red wine when sautéing the vegetables or a tablespoon of tomato paste for more robust flavor.
- Make this soup ahead of time—it actually tastes even better the next day as the flavors continue to develop. Store in the refrigerator for up to 3-4 days.
- If you want to make the soup lighter, you can substitute some of the beef broth with low-sodium chicken broth or water.
- For a thicker soup, you can mash some of the potatoes against the side of the pot or add a small amount of cornstarch mixed with cold water.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 60mg
