Vegetable Beef Soup Recipe
Discover the classic and nutritious homemade vegetable beef soup recipe by Georgie B. Learn to make this warm and comforting dish.
Hey there, friends! If you’re looking for a warm and comforting dish to chase away the chill, you’ve got to try this Vegetable Beef Soup. It’s a flavorful medley of tender beef, vibrant veggies, and aromatic herbs that will make your kitchen smell heavenly and your taste buds dance with joy. Plus, it’s super easy to make, making it perfect for a cozy dinner or meal prep for the week!
Why You’ll Love This Vegetable Beef Soup
This Vegetable Beef Soup is more than just a bowl of goodness; it’s packed with nutrients and flavors. The combination of beef stew meat and soup bones gives the broth a rich, hearty base that’s perfect for soaking up all the deliciousness from the veggies. And let’s not forget those colorful ingredients! From chopped carrots and potatoes to zesty zucchini and peas, this soup is a powerhouse of vitamins and minerals.
Ingredients That Shine
Here’s what you’ll need to whip up this delightful soup:
- Avocado Oil: A healthy fat for sautéing your veggies. It adds a subtle flavor while keeping things nutritious.
- Onion, Celery, and Carrots: These classic mirepoix ingredients kick off the flavor profile. They sauté together to create a savory base for the soup.
- Fresh Garlic: Because what’s a soup without that fragrant punch? It brings a delightful aroma and taste.
- Beef Stew Meat and Soup Bones: These are the stars of the show! They provide protein and infuse the soup with richness.
- Potatoes and Zucchini: They add heartiness and texture, making each bite satisfying.
- Frozen Peas and Sweet Corn Kernels: For a pop of sweetness and color that rounds out the veggie medley.
- Canned Tomatoes: They contribute acidity and depth, enhancing the overall flavor.
- Dried Herbs: Basil, oregano, and thyme bring the essence of Italian cooking into your soup, elevating the flavor with every spoonful.
- Fresh Parsley: For a bright finish that adds freshness to the rich broth.
- V8 Juice and Beef Broth: These create a delicious, robust liquid that binds all the ingredients together.
How to Make It
Start by heating avocado oil in a large Dutch oven. Sauté chopped onions, celery, and carrots until they become translucent and fragrant. Add in minced garlic for that extra zing! Then, toss in the beef stew meat and soup bones to brown them up a bit. Next, add in your chopped potatoes, zucchini, peas, tomatoes, and corn.
Now for the best part—seasoning! Sprinkle in those dried herbs and stir everything together with V8 juice and beef broth. Let it simmer and cover the pot. The longer it cooks, the better the flavors meld together. You can even let it go for up to 8 hours on low heat to really develop that rich taste.
The Perfect Comfort Food
Serve your Vegetable Beef Soup warm, and watch everyone dig in! It’s perfect on its own, but you can also pair it with some crusty bread or a fresh salad for a complete meal. This soup is great for family gatherings, chilly evenings, or meal prepping for the week ahead. Plus, it’s so hearty that it’ll keep you feeling full and satisfied.
So, grab your ingredients and get cooking! This Vegetable Beef Soup is not just a meal; it’s a warm hug in a bowl. You’re going to love every spoonful!
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Healthy Homemade Vegetable Beef Soup Recipe
Equipment
- Dutch Oven with Lid
- Measuring Cups and Spoons
Ingredients
- 1 tbsp Avocado oil
- ½ onion (chopped)
- 2 celery stalks (cut into bite sized pieces)
- 3 carrots (peeled and cut into bite size pieces)
- 1 tbsp minced garlic
- ½ lb beef stew meat
- 2 beef soup bones
- 2 potatoes (peeled and cut into bite sized pieces)
- 1 zucchini (cut into bite sized pieces)
- 1 cup frozen peas
- 2 cans chopped tomatoes (in juice)
- 1½ cups sweet corn kernels
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- ½ cup chopped fresh parsley
- 6 cups V8 Juice
- 3 cups beef broth
Instructions
- In a large Dutch oven, heat 1 tbsp Avocado oil.
- Add chopped ½ onion, 2 celery stalks, and 3 carrots. Sauté until translucent.
- Stir in 1 tbsp minced garlic and cook for 1 minute until fragrant.
- Add 2 beef soup bones and ½ lb beef stew meat into the pot. Add 2 potatoes, 1 zucchini, 1 cup frozen peas2 cans chopped tomatoes and 1½ cups sweet corn kernels.
- Add 1 tbsp dried basil, 1 tbsp dried oregano, 1 tbsp dried thyme, ½ cup chopped fresh parsley, 6 cups V8 Juice and 3 cups beef broth. Stir to combine
- Cover the Dutch oven and cook on low for up to 8 hours or until the potatoes are tender.