Easy Old Fashioned Vegetable Beef Soup

My hearty, one-time fashioned vegetable beef soup recipe has a rich goop that's loaded with chunks of beef and savory veggies!

As the nights get cooler, your dinners get warmer, trading common cold salads for warm beef soup recipes like beef barley soup, Instant Pot beef stew, or my family-pleasing hamburger soup recipe. But sometimes, you want a classic — a thick, delicious alloy of beef, veggies, and tomato with some tasty toppers like crackers and fresh herbs. That'due south my vegetable beef soup!

Become ready for comfort food at its virtually classic. Allow'south cook!

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Why It's Great!

Recipe Notes

Recipe Variations

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What I Love Almost  This Recipe

I beloved whatsoever dinner that'southward like shooting fish in a barrel to make and comes loaded with good-for-yous ingredients. Plus, my vegetable beef soup recipe brings an added 1-two punch of comfort food warmth!

• Oversupply pleasing and versatile
• Warms you eye and soul
• Veggies to the max!
• Condolement food favorite

How To Make Vegetable Beefiness Soup Recipe

Vegetable beef soup is one of my favorite meals to whip up on a cooler day.

Start with a mixing bowl and toss in the beefiness and soy sauce to marinate. And so grab your dutch oven or soup pot and let the mushrooms simmer in some oil earlier adding in the beef.

After this, you're going to add in the love apple paste and seasonings, then the wine and brown everything together before calculation the onion and mushroom mix in along with the other veggies. Finally, you'll melt on depression for a bit to permit all those juices combine for the perfect gustation.

So simple, and so delicious, and your firm will smell Amazing!

Recipe Notes

I've got a few notes to walk you through the proper ins and outs of making a comfort classic similar this vegetable beef soup recipe!

Deglaze: For this soup recipe, it's important to brown the onions until they are wellbrowned—await for small dark bits (night brownnot black) forming on the lesser of the pan. Those bits are what the French callfond, and they help to create a deep, fantastic flavour in your finished soup. That depth of flavor is intensified when the beef is browned in the aforementioned skillet. That creates some other layer offondwhich is added to the soup when the pan is deglazed.

Ingredient Notes

The ingredients make this recipe shine in their simplicity and deliciousness. Hither are some tips!

Meat – I like to use flank steak when I make this recipe. Total of season, it cooks upward nice and tender — perfect for soup! While beefiness chuck does seem like a likely choice for soup (and it is a cut of meat I use often in many recipes), flank steak cooks faster and has all the tender, meaty flavour in a shorter amount of time.

Ground Beef – If you lot happen to have ground beefiness, you tin utilize information technology instead of flank steak! Follow the recipe instructions, but substitute two pounds of ground beefiness for the cubed flank steak. Remember that the flank steak is bacteria, so you'll have some extra fat if you use the ground beefiness. I advise you bleed off the fat, then keep with the recipe.

Potatoes – Non all potatoes are created equal! Getting the perfect soup irish potato all depends on what textures y'all want. Russets add extra starchiness to the broth, thickening it and making information technology heartier.

• Yukon Gilded potatoes take a delicious, buttery flavor and concur their shape well through the cooking process.
• Red potatoes agree up, like the Yukon Gold, merely aren't quite as rich. In that location are so many options!
• My dad absolutely LOVES this recipe! He insists that the potatoes in the recipe get cubed very small—that'south the way he likes them! I absolutely agree with him on this point. When I dig into a bowlful of hot, hearty soup, I want to get a mix of things on my spoon. All this to say that I usually cutting my potatoes fairly modest—no bigger than one/2 inch cubes. But if you lot're a white potato lover, yous might want chunks a little bigger than that. I won't approximate! ♥

Aromatics:As with most soup recipes, you can't forget to sauté the aromatic vegetables before adding them to the soup when you make up this recipe.

• When the vegetables in this soup are raw, they comprise compounds that are pungent and sulfurous—notwhat you want in your soup. Just when those same vegetables are heated, the compounds actually change in flavor profile, becoming less harsh and less intense… actually evolving into something sweet and, in my ever so apprehensive opinion, wonderful.
• Yep, the mushrooms and onions need to be cooked in two separate batches. Why? you inquire. Well, only because if you try to brown them at the aforementioned time, the pan will be overcrowded and the veggies volition steam rather than brown. You will not create any fond if y'all steam your veggies.

Vegetables – This recipe is super versatile when information technology comes to veggies. You can modify or arrange the veggies listed to anything you like or prefer. You can add cabbage, corn, peas.

Beef Broth and Soy Sauce – This recipe calls for low sodium beef broth and soy sauce. The corporeality of salt chosen for in the ingredients list is used to make up for the low sodium broth and soy sauce. So if you terminate upward using products that aren't low sodium, make sure you reduce the amount of salt you use.

Better than Bouillon – I typically utilise the regular version of this product, not the depression sodium version.

Tools to Make

Break out your best soup pot for this recipe! These are the tools you lot'll demand:

• Mixing bowls
• Dutch oven
• A good stirring spoon

I dear my nonstick pans just every bit much as the next person—only hither's a lilliputian secret: when I'yard browning something and intending to deglaze the pan Ineveruse a nonstick pan. Those petty brownish bits that I piece of work so hard to achieve do not seem to exist created with a nonstick pan. So I go alee and utilize a regular big pot with this soup.

And don't forget the nigh important ingredient: a healthy appetite!

How Long Tin can Yous Keep This In The Fridge?

Your bootleg vegetable beef soup volition last up to four days in the refrigerator. Longer than that, and you risk leaner growth — and no i wants that! Plus, the flavors of this soup are at their peak within that four day window.

Can You Freeze This?

Yes! You can make a large batch of vegetable beef soup and freeze information technology for a meal later. This soup will freeze for up to 6 months.

You can let information technology cool, so store it horizontally in freezer bags past pouring the soup into the bag, sealing it, and letting it freeze flat on a cookie sail. So you have easy to store bags of meals ready to go!

To thaw, bring some water to a boil on the stove, and let your handbag of frozen soup come up to temperature in the hot water.

Make Ahead Tips

This soup tastes even amend (is that possible?) if you lot make it a day or two ahead of serving. All those wonderful flavors ally and mix, the goop of the soup thickens and tastes even richer.

Serving Recommendations

What would a vegetable beef soup repast await like? Bated from plenty of thick bread and crackers for dipping, I dear serving this soup with an accompanying salad, like my Thai beef salad. Get some crunch and freshness to balance the soup's savory thickness!

You could also play up the beef flavors past serving this soup with a BBQ pasta salad. Information technology'll yet lighten up your soup, but the barbecue flavors volition bring out the beef intensity in a new, delicious fashion.

Recipe Variations

What variations tin can we become from this vegetable beef soup recipe? The original is a pretty delicious classic, only there is some fun to exist had:

• Dump all these ingredients into your Crock-Pot to go slow cooker beefiness stew — makes it even easier to cook!
• Just add as many stale egg noodles equally yous'd similar (I typically use nearly 1–1 1/2 cups) to the soup pot with the rest of the soup ingredients. The soup volition probable need more liquid so thin equally needed with extra beefiness broth or water. If y'all're looking for a more simple beef and noodle meal endeavour my beef noodle soup, or my beefiness and noodles instead!
• Grab some seasonal produce and make beefiness lycopersicon esculentum soup.
• Requite a nod to a European archetype with elementary, hearty ingredients in bigos.
• If your family unit is anything like mine, they love a skilful cheeseburger. Add together in all the same ingredients you know and love from burgers to get cheeseburger soup!

To make ho-hum cooker vegetable beef soup accommodate this recipe for your tiresome cooker, kickoff past:

1. Brown the mushrooms in a skillet until they're soft. Apply a slotted spoon and transfer them correct over to the slow cooker.
2. Brownish the onions in the same skillet, stirring frequently until the onions are browning and night pieces are forming on the bottom of the pan, about eight-12 minutes. Use a slotted spoon and transfer them to the wearisome cooker.
3. Brown all of your marinated steak in a skillet. I practice it in two batches, and then the skillet doesn't get overcrowded, and the steak browns properly. Use a slotted spoon and transfer the browned steak to the slow cooker.
4. Add tomato paste and garlic and to skillet and cook stirring constantly about 30 seconds. Add the ruby-red wine, maintaining the heat and stir vigorously with a wooden spoon to loosen up the dark-brown bits. Continue to cook until the liquid becomes syrupy, about 1-ii minutes. Pour into a slow cooker.
5. Add 1 teaspoon salt, 1 teaspoon pepper, beef broth, Ameliorate than Bouillon, Worcestershire sauce, thyme, bay leaves, canned tomatoes with their juice, potatoes, carrots, celery, and thawed and drained dark-green beans.  Cook soup for 3-4 hours with your crockpot on "high." Or, on depression for 6-viii hours.

More Soup Recipes

Want fifty-fifty more than delicious soup recipes? 'Tis the season!

• Hamburger Casserole – Ground beef gets spruced up in this winner of a dinner
• Italian Sausage Soup – A trivial spicy, a trivial zesty, a whole lotta YUM
• Tomato plant Basil Soup – Information technology'due south required that you have crusty breadstuff for dipping in this soup!
• Brunswick Stew – Want a true stick-to-your-ribs classic? Here y'all become!
• Manhattan Mollusk Chowder Recipe – Take a unlike spin on soup with this flossy, dreamy dinner!

Vegetable Beef Soup

Hearty veggies, tender beefiness, & a decadently savory broth all combine to give yous the archetype dinner favorite: Vegetable Beefiness Soup!

Prep Time xxx mins

Cook Time one hour

Total Time ane hr 30 mins

Servings: vi servings

• ▢ 2 pounds Flank Steak Trimmed and Cut Into 1/2 Inch Cubed
• ▢ 2 tablespoons soy sauce
• ▢ 4 tablespoons vegetable oil divided
• ▢ 16 ounces cremini mushrooms, trimmed and quartered
• ▢ ii cups yellow onion, chopped
• ▢ 6 cloves garlic, minced
• ▢ 2 tablespoons lycopersicon esculentum paste
• ▢ ane/2 cup red wine
• ▢ 48 ounces depression sodium beefiness broth
• ▢ ane ane/2 tablespoons Better than Bouillon~beefiness flavor
• ▢ ii teaspoons Worcestershire sauce
• ▢ 1 teaspoon fresh thyme, chopped
• ▢ ii bay leaves
• ▢ 2 (14.5-ounce) cans petite diced tomatoes, including juice
• ▢ 2 large russet potatoes, peeled and cut into small-scale cubes
• ▢ 4 medium carrots, peeled and cut into small cubes
• ▢ two celery stalks, cut into small cubes
• ▢ 1 loving cup frozen green beans, thawed and well-tuckered
• ▢ salt
• ▢ blackness pepper

• In a medium mixing bowl, combine the beef and soy sauce; fix aside and marinade 15 minutes.

• In a large Dutch oven, heat 1-2 tablespoons vegetable oil, over medium heat until it's begins to shimmer. Add the mushrooms and saute, stirring frequently until the mushrooms are soft. Remove to a basin and set aside.

• In the aforementioned pan, add 1-2 tablespoons of oil and the onions and chocolate-brown, stirring frequently until the onions are browning and night pieces are forming on the lesser of the pan, about 8-12 minutes. Remove the cooked onions to the bowl of mushrooms and set bated.

• Add together ane-2 tablespoons of oil to the pan, then add one-half the beef. Cook, stirring occasionally until liquid evaporates and the beefiness begins to brownish, about six-x minutes. Remove to a plate and brownish the remaining meat the aforementioned way.

• Render the starting time batch of browned meat dorsum to the pan with the second batch.

• Add ane teaspoon salt, one teaspoon pepper, tomato plant paste, and garlic and melt stirring constantly, about 30seconds.

• Add together the blood-red wine, maintaining the heat and stir vigorously with a wooden spoon to loosen upwardly the brown bits. Continue to cook until the liquid becomes syrupy, about 1-2 minutes.

• Add together the rest of the ingredients along with the cooked mushroom/onion mixture and bring to a boil.

• Reduce oestrus and cook on low, covered, until the vegetables and meat are tender 40-50 minutes. Remove bay foliage and adapt seasoning and serve.

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• You tin substitute two pounds of ground beef instead of cubed flank steak. I recommend draining off excess fat if y'all're using footing beef.
• Opt for regular pans instead of non-stick pans to create the brown bits that are intended for deglazing.
• Don't forget to sauté the aromatic vegetables before calculation them to the soup.

Serving: 1 /six of the recipe | Calories: 486 kcal | Carbohydrates: 36 g | Protein: 43 g | Fat: 17 g | Saturated Fatty: 10 chiliad | Cholesterol: 90 mg | Sodium: 1103 mg | Potassium: 2297 mg | Fiber: 5 one thousand | Carbohydrate: eleven g | Vitamin A: 7075 IU | Vitamin C: 15.9 mg | Calcium: 102 mg | Iron: 4.3 mg

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