Hearty Beef Garden Vegetable Soup

Recipe Introduction

Quick Hook

Fancy a hug in a bowl? This beef vegetable soup is like that warm feeling on a cold day. It's proper comfort food, packed with flavour and goodness.

Honestly, nothing beats a bowl of hearty beef soup when you're feeling a bit under the weather.

Brief Overview

This classic beef and vegetable stew hails from kitchens all over, tweaked and loved by countless families. It's an easy beef soup recipe , taking about 2 hours 55 minutes from start to finish, but mostly hands off simmering.

This makes enough for 6-8 servings.

Main Benefits

This garden vegetable soup is packed with vitamins and protein. It's perfect for a winter warmer soup or a family gathering.

What makes this recipe special? The beef chuck roast soup gets incredibly tender with a long simmer, creating a rich, satisfying broth.

Plus, you can easily adapt it to your liking!

Let's move onto the bits that make the magic happen: the ingredients!

Proper Bits and Bobs

• 1.5 lbs (680g) beef chuck roast , cut into 1 inch cubes.
• 2 tablespoons (30ml) olive oil.
• 1 teaspoon (5g) salt.
• ½ teaspoon (2.5g) black pepper.
• 2 tablespoons (15g) all-purpose flour.
• 1 large yellow onion, chopped.
• 2 medium carrots, peeled and chopped.
• 2 celery stalks, chopped.
• 4 cloves garlic, minced.
• 8 cups (1.9 liters) beef broth (low sodium preferred).
• 1 (14.5 ounce/411g) can diced tomatoes, undrained.
• 1 bay leaf.
• 1 teaspoon dried thyme.
• ½ teaspoon dried rosemary.
• 1 cup (100g) green beans, trimmed and cut into 1 inch pieces.
• 2 medium potatoes, peeled and cubed.
• 1 cup (140g) frozen peas.
• 1 cup (100g) frozen corn.
• 2 tablespoons (30ml) chopped fresh parsley, for garnish.

Right, now you've got your ingredients, let's get cracking!

Getting Started

First, toss the beef with salt, pepper, and flour. This helps it brown nicely. Heat the olive oil in your pot over medium high heat.

Sear the beef in batches. Don't overcrowd the pan!

Then, get your aromatics ready. Add the onion, carrots, and celery to the pot. Sauté until softened. Add the garlic and cook until fragrant. Honestly, the smell at this point is amazing.

Finally, to the most important part, get it all combined!

Simmer Time Magic

Return the beef to the pot. Add the beef broth , tomatoes, bay leaf, thyme, and rosemary. Bring to a simmer, then reduce heat to low.

Cover, and simmer for at least 2 hours. This is where the magic happens, and you get a homemade beef broth soup .

Adding Veggies

Add the green beans and potatoes to the soup. Simmer for another 20- 25 minutes, until the potatoes are tender.

Finishing Touches

Stir in the frozen peas and corn. Cook until heated through. Remove the bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley. Serve hot.

Final Thoughts

Give this classic beef vegetable soup a go, and it’ll become a family favourite. It's honestly a lifesaver on a cold day, and it's so rewarding to make something so comforting from scratch.

Enjoy!

Ingredients & Equipment: Let's Get Started!

Right, so you fancy making some proper hearty beef soup ? Excellent choice! This recipe's all about simple ingredients done right.

Honestly, this easy beef soup recipe is perfect for a cold night. We aim to do the classic beef vegetable soup .

Main Ingredients

• Beef Chuck Roast: 1.5 lbs ( 680g ), cut into 1 inch cubes. Look for a good marbling, that's where the flavour lives. This will be our Beef chuck roast soup .
• Olive Oil: 2 tablespoons ( 30ml ). Any decent olive oil will do.
• Salt: 1 teaspoon ( 5g ).
• Black Pepper: ½ teaspoon ( 2.5g ).
• All-Purpose Flour: 2 tablespoons ( 15g ).
• Yellow Onion: 1 large, chopped.
• Carrots: 2 medium, peeled and chopped.
• Celery Stalks: 2, chopped.
• Garlic: 4 cloves, minced.
• Beef Broth: 8 cups ( 1.9 liters ), low sodium if possible. Homemade broth makes it homemade beef broth soup , but shop bought is fine too.
• Diced Tomatoes: 1 can ( 14.5 ounce/411g ), undrained.
• Bay Leaf: 1.
• Dried Thyme: 1 teaspoon.
• Dried Rosemary: ½ teaspoon.
• Green Beans: 1 cup ( 100g ), trimmed and cut.
• Potatoes: 2 medium, peeled and cubed.
• Frozen Peas: 1 cup ( 140g ).
• Frozen Corn: 1 cup ( 100g ).
• Fresh Parsley: 2 tablespoons ( 30ml ), chopped for garnish.

Seasoning Notes

Thyme and rosemary are your best mates here. They give that warm, comforting flavour to the garden vegetable soup . A bay leaf is non-negotiable too, it adds a subtle depth.

Don't forget salt and pepper. They are crucial for seasoning. For an winter warmer soup , consider to use chilli to boost the heat.

If you're missing fresh herbs, dried ones will do the trick, but halve the amount.

Equipment Needed

• Large Dutch oven or heavy bottomed pot. My Dutch oven is my pride and joy. This is essential for slow cooker beef vegetable soup , in the stove.
• Cutting board.
• Sharp knife.

Don't have a Dutch oven? A regular large pot will do, but a Dutch oven retains heat better.

Hearty Beef & Garden Vegetable Soup: Proper Comfort Food

Honestly, nothing beats a steaming bowl of proper comfort food soup on a chilly evening, does it? This classic beef vegetable soup is my go-to when I need something warming and satisfying.

This hearty beef soup recipe is like a big hug in a bowl. Tender chunks of beef, a medley of fresh vegetables, and a rich, flavorful broth come together to create the ultimate winter warmer soup .

You know? Just like grandma used to make... well, almost! It's also a pretty easy beef soup recipe , perfect for a weeknight dinner.

We'll get into it using the slow cooker method to get a very amazing Slow cooker beef vegetable soup .

Prep Like a Pro: The Foundation of Flavour

Before you even think about turning on the hob, let’s get everything in its place. First, cube that 1.5 lbs beef chuck roast into roughly 1 inch pieces.

Then chop 1 large yellow onion, 2 medium carrots, and 2 celery stalks. Mince 4 cloves of garlic. Honestly, having all your veg prepped and ready to go saves so much time .

This is your essential mise en place , people! Keep it all organised. This soup is so easy to make.

From Sear to Simmer: The step-by-step Lowdown

1. Toss the beef cubes with 1 tsp salt, 0.5 tsp black pepper, and 2 tbsp all-purpose flour.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium high heat. Sear the beef in batches until browned. Take your time here. This is where the flavour starts. Remove and set aside.
3. Add the chopped onion, carrots, and celery to the pot. Sauté for 5- 7 minutes until softened. Then, chuck in the minced garlic and cook for another minute. Oh my gosh, the aroma is incredible.
4. Return the beef to the Dutch oven. Add 8 cups beef broth, 1 (14.5 ounce) can of diced tomatoes, 1 bay leaf, 1 tsp dried thyme, and 0.5 tsp dried rosemary.
5. Bring to a simmer, then reduce the heat to low, cover, and simmer for at least 2 hours , or until the beef is fork tender . You want it practically falling apart.
6. Add 1 cup green beans and 2 medium cubed potatoes. Simmer for another 20- 25 minutes , or until the potatoes are tender.
7. Stir in 1 cup frozen peas and 1 cup frozen corn. Cook for 5 minutes until heated through.
8. Remove the bay leaf. Season with salt and pepper to taste. Garnish with 2 tbsp fresh parsley.

Souper Tips for a Souper Bowl

• Don't skip searing the beef! I've tried it, it doesn't get that wonderful Beef chuck roast soup flavour. It's essential for that rich, deep flavour.
• Avoid boiling the soup. Gentle simmer is the key. It's a slow game.
• Don't forget to season. Taste and adjust as you go. Every broth is different! And finally, taste the amazing beef vegetable soup . This garden vegetable soup can be stored for up to 4 days.

Recipe Notes for the Best Beef Vegetable Soup

Alright, so you're about to embark on making this hearty beef soup . Honestly, I’ve made this classic beef vegetable soup so many times, I could probably do it in my sleep.

But trust me, even the simplest recipes have a few tricks up their sleeve. Let’s dive into some extra tips to ensure your beef chuck roast soup turns out absolutely cracking.

Plating Perfection and Perfect Pairings

How you serve this garden vegetable soup is almost as important as how you cook it! Ladle the soup into bowls.

Then sprinkle with fresh parsley. For extra pizzazz, a swirl of cream or a dollop of sour cream looks and tastes amazing.

Got company? Serve with crusty bread. Warm sourdough rolls are perfect for dipping. A simple side salad with a light vinaigrette cuts through the richness nicely.

Trust me, it's a winner.

Storing Your Beef Vegetable Soup Like a Pro

Got leftovers? Lucky you! This comfort food soup tastes even better the next day. Once it's cooled, pop it in an airtight container in the fridge.

It'll keep for 3-4 days. Freezing is an option too! Just let it cool completely, then freeze in freezer safe containers.

It can last up to 2-3 months. Thaw it in the fridge overnight and gently reheat on the hob. Stir occasionally.

A little tip? I've even used the frozen soup to add to a shepherds pie when I've been short on time!

Tweaking Your Winter Warmer Soup

Fancy a change? This easy beef soup recipe is super versatile. For a low-carb version, swap the potatoes for cauliflower.

Sweet potato works great as well. For extra spice, add a pinch of red pepper flakes. Or a chopped jalapeño.

Honestly, a vegetarian spin is easy too! Swap the beef for mushrooms. And make sure to use vegetable broth instead of beef broth.

A beef and vegetable stew is another alternative!

Nutrition Nuggets

Okay, let's keep it real. This homemade beef broth soup is good for you! It's packed with protein, thanks to the beef.

And full of vitamins and fiber from all the veg. Each serving has around 350-400 calories. Plus, it’s super comforting perfect for a chilly evening or when you're feeling under the weather.

Honestly, it's like a hug in a bowl.

So, there you have it! Your guide to making the ultimate slow cooker beef vegetable soup . Don’t be scared to experiment. And most importantly, have fun! Get creative, and enjoy.

Frequently Asked Questions

Can I make this beef vegetable soup in a slow cooker?

Absolutely! This recipe is perfect for a slow cooker. Sear the beef as instructed, then transfer all ingredients (except the peas and corn) to your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender. Add the peas and corn during the last 30 minutes of cooking.

What's the best way to store leftover beef vegetable soup?

Let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. It reheats beautifully just like Nan used to make!

Can I use different vegetables in this beef vegetable soup recipe?

Of course! One of the best things about beef vegetable soup is its versatility. Feel free to substitute or add vegetables based on what you have on hand or what's in season. Swede, parsnips, leeks, or even some shredded cabbage would work a treat.

Just be mindful of cooking times, adding harder vegetables earlier and softer ones later.

My beef is tough what did I do wrong?

Tough beef usually means it wasn't cooked long enough. The key to tender beef in beef vegetable soup is a long, slow simmer. Make sure you're using a cut of beef that's suitable for slow cooking, like chuck roast.

If the beef is still tough after 2 hours, continue to simmer until it reaches your desired tenderness patience is a virtue, especially in the kitchen!

Is beef vegetable soup healthy? What are the nutritional benefits?

Beef vegetable soup can definitely be a healthy and nutritious meal! It's packed with protein from the beef, and loaded with vitamins and fiber from the vegetables. Just be mindful of the sodium content in your broth and adjust the amount of salt you add accordingly. It's a proper good way to get your five-a-day!

Can I add pasta or barley to this beef vegetable soup to make it more filling?

Adding pasta or barley is a fantastic way to bulk up your beef vegetable soup and make it even more satisfying, especially on those colder days when you need that extra bit of comfort! Just stir in about 1 cup of cooked pasta or barley during the last 30 minutes of cooking time.

Remember, pasta will absorb liquid, so you might need to add a splash more broth to keep it nice and soupy.