Best Vegetable Beef Soup Recipe Ever!
Introduction
Why This Recipe Works
Ingredients for Recipe
1.5 lb beef chuck, cut into ¾-inch cubes: Marbled for tenderness – don’t trim all the fat!
2 tbsp olive oil: For browning – adds foundational flavor.
1 large yellow onion, diced: Sweated to build sweetness.
3 garlic cloves, minced: Add late so it doesn’t burn and turn bitter.
2 tbsp tomato paste: Umami booster and deglazer.
1 tsp smoked paprika: For that subtle smoky backbone.
1 tsp dried thyme: Pairs beautifully with beef and root veggies.
½ tsp black pepper: Fresh cracked, always.
6 cups beef broth: Go low-sodium if using store-bought.
1 tbsp Worcestershire sauce: A hidden hero for depth.
2 large carrots, sliced: Classic, sweet earthiness.
2 celery stalks, chopped: Base vegetable for aroma.
1 cup green beans, trimmed and halved: Add last 20 minutes to avoid overcooking.
2 medium potatoes, diced (Yukon or red): Hearty and hold their shape.
1 cup corn kernels (fresh or frozen): Sweet burst of texture.
Salt to taste: Adjust only after simmering, broth concentrates.
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Brown the Beef: In a heavy-bottomed pot, heat olive oil over medium-high. Sear beef cubes in batches until a deep brown crust forms.
- Sauté Aromatics: Reduce heat to medium. In the same pot, add onions. Cook until translucent, about 5–7 minutes. Add garlic and cook just 30 seconds.
- Deglaze & Build Flavor: Stir in tomato paste, paprika, thyme, and pepper. Cook 2 minutes until tomato paste deepens in color. Scrape those brown bits, that’s flavor.
- Simmer the Broth: Return beef to pot. Add beef broth and Worcestershire sauce. Bring to a simmer, then lower heat. Cover and cook gently for 1.5 hours.
- Add Veggies: Add carrots, celery, and potatoes. Simmer 20 minutes. Then add corn and green beans. Cook 15 more minutes, uncovered, until all vegetables are just tender.
- Final Seasoning: Taste and adjust salt. Garnish with parsley. Serve hot with rustic bread.
Chef’s Insight: Brown the beef deeply, that crust adds rich, savory depth you can’t fake later.
Pro Tips & Common Mistakes to Avoid
Overcrowding ruins sear. Give each cube breathing room.
Timing matters, potatoes early, green beans later.
Chuck has better marbling and flavor when slow cooked.
Fresh-cut gives better texture and releases flavor gradually.
Don’t Boil After Simmer, Once veggies are in, keep heat gentle to preserve integrity.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Serve piping hot with a slice of toasted sourdough. Each bowl packs a powerhouse of nutrients, lean protein, complex carbs, and fiber. Keeps in the fridge for 4 days. Reheat gently on the stovetop to maintain texture. Freezes well up to 2 months (just avoid freezing potatoes, they can get grainy).
Best Vegetable Beef Soup Recipe Ever!
Ingredients
- 1.5 Ib Beef chuck
- 2 Tbsp Olive oil
- 1 Large Yellow onion
- 3 Cloves Garlic cloves
- 2 Tbsp Tomato paste
- 1 Tsp Smoked paprika
- 1 Tsp Dried thyme
- ½ Tsp Black pepper
- 6 Cups Beef broth
- 1 Tbsp Worcestershire sauce
- 2 Large Carrots, sliced
- 2 Stalks Celery stalks
- 1 Cup Green beans,
- 2 Medium Potatoes
- 1 Cup Corn kernels
- To taste Salt
- For garnish Fresh parsley
Instructions
- Brown the Beef: In a heavy-bottomed pot, heat olive oil over medium-high. Sear beef cubes in batches until a deep brown crust forms. Don’t overcrowd the pot or they’ll steam.
- Sauté Aromatics: Reduce heat to medium. In the same pot, add onions. Cook until translucent, about 5–7 minutes. Add garlic and cook just 30 seconds — don’t let it brown too much.
- Deglaze & Build Flavor: Stir in tomato paste, paprika, thyme, and pepper. Cook 2 minutes until tomato paste deepens in color. Scrape those brown bits — that’s flavor.
- Simmer the Broth: Return beef to pot. Add beef broth and Worcestershire sauce. Bring to a simmer, then lower heat. Cover and cook gently for 1.5 hours.
- Add Veggies: Add carrots, celery, and potatoes. Simmer 20 minutes. Then add corn and green beans. Cook 15 more minutes, uncovered, until all vegetables are just tender.
- Final Seasoning: Taste and adjust salt. Garnish with parsley. Serve hot with rustic bread.
Notes
- Depth Takes Time, Not Tricks: This soup doesn’t rely on shortcuts, its soul comes from time and sequence. Browning the beef isn’t optional; it’s the first commitment to flavor. Each seared edge builds a story in the pot.
- Aromatics Are Not Background Noise: Onion and garlic deserve more than a toss-in. Sweat them low and slow until they surrender their sweetness. Introduce tomato paste like it’s an ingredient, not a thickener, cook it until rust red and fragrant.
- Vegetables Deserve Respect: Don’t throw them all in like afterthoughts. Carrots need time to soften, green beans just need a kiss of heat. Staggering additions is how you respect their individuality.
- Broth is Body, Not Just Liquid: A rich stock and a dash of Worcestershire do more than fill the bow, they fill it with dimension. Season at the end, not the beginning; salt behaves differently after hours of simmer.
- Finishing Isn’t a Step, It’s a Signature: A scattering of parsley, a grind of fresh pepper, a moment of rest before ladling, these details might be small, but they separate the good from the unforgettable.
FAQs
If you’re after a soup that feels like a warm hug, satisfies like a roast dinner, and tastes better the next day, this Vegetable Beef Soup is your new best friend. Cook it slow, taste as you go, and most importantly, share it with someone you love.
