When the weather turns chilly, there's nothing quite like a steaming bowl of beef and vegetable soup to warm you up and bring a sense of comfort. This recipe for Beef and Veggie Soup isn't just about simple ingredients; it's about creating a layered, deeply flavorful dish that you'll want to return to time and again. Whether you're feeding a large family or prepping meals for the week, this soup is both wholesome and satisfying. Let's dive into how you can prepare this delightful soup in your own kitchen.
Ingredients
Here's what you'll need to create this comforting meal:
- 1.5 lbs (680g) beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 (15 oz) can of diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen green peas
- 2 cups shredded cabbage
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation Steps
Step 1: Brown the Beef
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef pieces with salt and pepper, then add them to the pot. Cook until browned on all sides, which will take about 6-8 minutes. This step is crucial for developing flavor through the Maillard reaction.
Step 2: Add Aromatics
Once the beef is browned, add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes, just until fragrant.
Step 3: Combine Ingredients
Pour in the beef broth, water, canned tomatoes, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for about 1 hour, ensuring the beef becomes tender. During this time, skim any foam that rises to the top.
Step 4: Add Vegetables
Add the sliced carrots, chopped celery, and diced potatoes to the pot. Continue to simmer for another 30-40 minutes, or until the vegetables are tender.
💡 Note: If you prefer your vegetables more robust, add them closer to the end of the cooking time.
Step 5: Finishing Touches
Stir in the shredded cabbage and frozen peas. Let them cook for another 10 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf.
Nutritional Benefits
This soup isn't just delicious; it's also nutritious. Here’s how:
| Ingredient | Nutritional Benefits |
|---|---|
| Beef | Rich in protein, iron, and zinc for muscle health and immune function. |
| Carrots | High in beta-carotene, fiber, and vitamin K for eye health and digestion. |
| Potatoes | Provides vitamin C, potassium, and complex carbs for energy. |
| Tomatoes | Source of lycopene, vitamin C, and antioxidants for heart health. |
| Peas and Cabbage | Loaded with vitamins A, C, K, and fiber, supporting overall health. |
This hearty soup not only delights the taste buds but also nourishes the body with a well-balanced set of nutrients.
Serving Suggestions
Here are a few ideas to enhance your soup experience:
- Bread for Dipping: Serve with a slice of crusty bread to mop up the delicious broth.
- Garnish: Freshly chopped parsley not only adds color but also a fresh taste.
- Wine Pairing: A light red wine like Beaujolais or a medium-bodied Chianti pairs wonderfully.
This Beef and Veggie Soup is perfect for any occasion, from a simple dinner to a gathering with friends or even as a welcome comfort on a cold day. Its rich flavors and chunky textures offer a cozy meal that's easy to prepare yet sophisticated in taste.
In wrapping up, the beauty of this Beef and Veggie Soup lies in its simplicity and depth of flavor. Each spoonful brings a warmth that comforts, while also nourishing your body with vitamins, minerals, and protein. This is more than just a meal; it’s an experience that you can share with those you care about, or enjoy in solitude with a good book. So next time you’re looking to fill your home with the aroma of home-cooked goodness, consider making this soup. Not only is it a testament to the joy of cooking, but it also showcases how a few humble ingredients can be transformed into something truly extraordinary.
Can I make this soup in a slow cooker?
+
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 8 hours or on high for 4-5 hours, adding vegetables halfway through the cooking time for best results.
What can I substitute for beef if I’m vegetarian?
+
Vegetarians can use chunky mushrooms or plant-based meat substitutes like Beyond Meat or lentils for a similar texture and added protein. Remember to use vegetable broth instead of beef broth.
How long will this soup last in the fridge?
+
This soup can be stored in an airtight container in the fridge for up to 4 days. Reheat it on the stove or in the microwave before serving.
Can I freeze Beef and Veggie Soup?
+
Yes, you can freeze this soup. Let it cool completely before transferring to freezer-safe containers. It will keep for about 2-3 months. Thaw overnight in the fridge or gently on the stove when ready to eat.
Are there any alternative vegetables I can add?
+
Certainly! You can include or swap in vegetables like green beans, corn, parsnips, turnips, or any root vegetable you enjoy. Just ensure they’re added at the appropriate time based on their cooking time.
