Tender chunks of beef and loads of nutritious veggies make up this hearty and comforting Beef with Vegetable Soup. You’re going to love cozying up with it all Winter long!
Soup is a no brainer in these cold Winter months and I know you don’t need me to tell you that. From all the delicious classics like French Onion Soup and my mama’s best Lentil Soup (that without question has a spot on the menu every season), to this loaded Beef and Vegetable Soup, it’s hard to choose a favourite. The way they all have the ability to make you feel equally warm and fuzzy inside, can be served up as a satisfying main meal or a soul-warming side dish or appetizer and seriously always, no matter what, seem to hit the spot, soup is ALWAYS a good idea. Now, when we’re talking fall-apart-tender beef chunks, tons of delicious veggies and a savoury broth to tie it all together, say no more. JUST HAND ME A SPOON.
Since moving from Toronto to Vancouver Island (almost 3 years ago now…what?!!) my Winters have been a little bit different, to say the least. The temperature doesn’t usually drop down below 0 (nevermind to 20 or 30 below). We maybe get 1 or 2 snowfalls a year and even that, according to the people who have lived here all their lives, is A LOT. And you don’t have to worry about having to walk down the world’s slushiest streets while freezing your friggen butt off. And while the milder Vancouver Island Winters have been a treat, don’t you think for one second that it made me forget about my soup game. Not today. And probably not ever. Ok, maybe one day…if I ever find myself living under the palms full time 😉 But that day, unfortunately, is not today.
Although, I’m not going to lie. This Beef Soup with Vegetables is SO good that eating it under the palms in a country that has never seen Winter suddenly doesn’t sound like too bad of an idea after all. Especiallllly served up with some perfectly crispy homemade garlic bread. You know what I’m saying??
WHAT YOU’LL NEED TO MAKE BEEF WITH VEGETABLE SOUP (INGREDIENTS)
The ingredients for this Beef and Vegetable Soup are nutritious, hearty and delicious! When they come together and simmer away in one pot on the stove, the house is guaranteed to smell amazing. Let’s talk about them in a little bit more detail down below:
- Stewing Beef: Basically just beef chunks usually made from chuck steak and/or round. This pre-chopped beef is easy to find in the meat section of the grocery store or in any butcher shop. However, feel free to chop some beef into chunks yourself, if you prefer. It becomes fall apart tender as it slow cooks in the broth.
- Mushrooms: Add a meaty texture to the soup making it extra hearty and delicious. I used regular sliced white button mushrooms but you can use whatever kind of mushrooms you prefer.
- Celery: I don’t know why I think it would be a crime to have a loaded vegetable soup that doesn’t include some chopped celery. Lol. It’s mild bitterness balances out the flavours of the rest of the veggies.
- Frozen Veg: For time and convenience. I love using the mixed bag that comes with chopped carrots, peas, corn and green beans for this recipe. However, feel free to use whatever kind of frozen veg you prefer – i.e. I know they sell bags that contain just carrots and peas or just peas and corn, etc. You choose!
- Diced Tomatoes: Adds flavour and acidity to the broth/soup. I love using canned tomatoes for this recipe because their juices are an asset to the soup. However, fresh tomatoes will also work instead, if you prefer, just try and save as much of the juices as possible. You’ll need about 2 cups of fresh diced tomatoes in place of the 1 large can the recipe calls for.
- Tomato Paste: Intensifies the overall flavour of the soup and helps to thicken up the broth a bit.
- Onion: For flavour and texture. White/fresh onion is best in this recipe.
- Garlic: And lots of it! Cause, can you ever really have too much?! Adds flavour and brightness to the soup. Fresh is best in this recipe.
- Beef Broth: The base of the soup broth. Adds richness, flavour and hearty-ness to the soup. And, since this is a beef based soup, pairs perfectly with the other ingredients. However, vegetable broth would be a good substitute, if that’s all you have on hand.
- Avocado Oil: For sautéeing the beef and veggies before adding any liquid. A neutral oil, such as avocado, works best in this recipe. However, feel free to use a different oil instead (such as olive or coconut), if you prefer.
- Italian Seasoning: The best way, IMHO, to add a variety of spices at the same time by really only adding 1 spice. Generally speaking, Italian seasoning is a combination of oregano, basil, thyme and rosemary which adds loads of flavour to this soup and broth.
- Bay Leaves: Adds a savoury, herby layer of flavour to the soup. Lightens up a hearty dish.
- Parsley: Another well-used soup ingredient, and for good reason. Adds freshness, a pop of colour and deliciousness to the soup. You can use a different fresh herb instead, if you prefer, but parsley is definitely a soup’s best friend!
- Parmesan Rind: YES, people! Omit if you don’t have one but make it a habit of keeping these when you cut up your cheese (I literally have a freezer bag full of them!) Trust me, your soups, sauces and stews will thank you! It adds a rich, deep and salty flavour that’ll help to thicken up the soup. Total game changer and you’ll want to use this trick for all your soups to come!
- Salt/Pepper: Now, not having salt/pepper in a soup recipe IS DEFINITELY A CRIME. Adds flavour, amplifies the rest of the ingredients and brings the whole soup together.
HOW TO MAKE BEEF WITH VEGETABLE SOUP (KEY TIPS)
- Don’t chop the veggies too small. You not only want to taste each individual vegetable in this hearty beef soup but you want to see them as well. Keep in mind that the soup has to simmer for quite a while for best results and you don’t want the veggies to disintegrate into nothing over time. EXTRA TIP: No need to thaw the frozen veggies before adding them in. The hot broth will have them cooked perfectly in no time. EXTRA EXTRA TIP: Some of the vegetables have different cooking times as some take longer than others to reach tenderness. Use the recipe card down below to know exactly when to add what.
- Brown the beef before adding it to the soup which will build flavour straight from the start. Ideally, you don’t want to wash or rinse the pot (like I unfortunately had to in the video) after you brown the beef since a lot of the flavour will be stuck to the bottom of the pot and therefore, get spread out into the soup as it cooks. All that extra fat and flavour only mean good things for our soup! EXTRA TIP: Work in batches if you have to as you don’t want to overcrowd the pot.
- Give the soup enough time to simmer. It’s no secret that a good soup takes some time to develop flavour and the longer it has to do so, the tastier it’ll be. Don’t rush the process. This Beef with Vegetable Soup should be simmered for a minimum of 45 minutes in order to end up with the perfectly tender chunks of beef that make this soup so delicious.
- Don’t forget to remove the bay leaves and parmesan cheese rind from the soup before serving. They’re purposely put in the soup to add extra flavour but they’re not meant to be served. It’ll be a little unpleasant if either of these somehow find their way into someone’s bowl of soup and then into their mouths. And just for the record, I’m NOT speaking from personal experience, lol.
- Taste and adjust for seasonings before serving. As always, soup requires a bit of a mini taste test. Add more salt, pepper, Italian seasoning or fresh herbs, if necessary.
FREQUENTLY ASKED QUESTIONS
Honestly, I’m not sure there’s a veggie out there that beef soup don’t like! This version uses sliced mushrooms, onions, garlic, diced tomatoes, celery, corn, green beans, peas and carrots. However, this Beef with Vegetable Soup is a great clean out the fridge soup! You can literally add whatever veggies you have on hand. The addition of a starchy vegetable (potatoes…can you hear me?!) would also be delicious!
The best beef to use in this recipe is called Stewing Beef. Stewing Beef is basically just chunks of beef made from cuts that have a lot of connective tissue. Typically those cuts are from chuck steak or round. When the stewed beef simmers in the broth for an extended period of time as it does in this recipe, the beef becomes fall apart tender and melt-in-your-mouth delicious.
Stewing beef can easily be found at any butcher shop or in the meat section of any grocery store. Typically, it already comes cut up – just make sure you’re going for the beef chunks as opposed to beef strips. Alternatively, you can cut your own chunks of beef out of a chunk or round roast.
Like most soups, this recipe tastes best the more time the flavours have to develop and simmer away on the stove. And this is especially true here since you want to allow enough time for the beef to cook all the way through and turn mouthwateringly tender. You’ll need a minimum of 45 minutes for the beef to get tender in this beef with vegetable soup recipe. Test for doneness by trying to pull a chunk apart with two forks or your fingers. It should EASILY tear.
Store any leftovers in an airtight container and keep them in the fridge. They’ll be good for up to 5 days. When ready to eat again, simply reheat in a pot on the stove or use a microwave.
BEEF WITH VEGETABLE SOUP
Tender chunks of beef and loads of nutritious veggies make up this hearty and comforting Beef with Vegetable Soup. You're going to love cozying up with it all Winter long!
- 2 pounds Stewing Beef
- 1 28 ounce can Diced Tomatoes, not drained
- 1 White Onion, chopped
- 1 (227g) package Mushrooms, sliced
- 1.5 cups Celery, chopped
- 8 cups Beef Broth
- 6 cups Frozen Mixed Vegetables (carrots, peas, corn, green beans)
- 4 Cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped, more for garnish
- 2 Bay Leaves
- 1 3-inch Parmesan Cheese Rind, optional
- 1 tbsp Tomato Paste
- 1 tbsp Italian Seasoning
- 1 tbsp Salt, more to taste
- 1/2 tbsp Pepper, more to taste
- 3 tbsp Avocado Oil
- Season the beef generously with salt and pepper. Mix it up with your hands until all the chunks are nicely coated.
- In a large soup pot over medium heat, heat 1 tbsp of avocado oil. Once hot, add the beef and cook a few minutes until browned on all sides. We just want a nice browning here, we're not aiming for them to be all the way cooked through. Work in batches if you have to, adding another tablespoon of oil if necessary. Transfer the browned beef to a paper towel lined plate.
- In the same pot, add the remaining oil. Add the onions, celery, mushrooms and garlic. Cook until soft, a few minutes, stirring occasionally.
- Add the beef back into the pot along with the Italian seasoning. Stir to combine and until the seasonings release their flavours, about a minute.
- Add the beef broth, diced tomatoes and their juices, bay leaves, parmesan cheese rind, salt and pepper. Stir until combined and bring to a boil. Reduce the heat to medium low and simmer, covered, for 45 minutes or until the beef is tender.
- Add the frozen veggies and the parsley and simmer an additional 5 minutes. Season to taste with salt and pepper and garnish with extra fresh chopped parsley, if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 20mgSodium: 3944mgCarbohydrates: 51gFiber: 18gSugar: 17gProtein: 22g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE THIS RECIPE? THEN I KNOW YOU’LL LOVE MY CHUNKY SLOW COOKER BEEF STEW RECIPE AS WELL!
MORE DELICIOUS SOUP RECIPES TO KEEP YOU WARM THIS WINTER
KETO FRIENDLY CAULIFLOWER SOUP
ROASTED GARLIC & BUTTERNUT SQUASH SOUP