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Classic Vegetable Beef Soup

2011-06-14
Classic Vegetable Beef Soup
Prep Time:
25 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 50 mins
Servings:
8
Yield:
13 cups

Comforting and delicious, our vegetable-beef soup is a traditional broth loaded with tender chunks of meat, vegetables, and spices—ideal to enjoy alongside a slice of corn bread or a piece of baguette to soak up every last drop!

To get the most of this classic meal, you’d want to look for chuck roast, cubed meat, beef stew, chuck shoulder, and even rib-steak—these cut of meats will provide richness and depth to the soup, and if you tenderize it to the perfection, you’ll have chunks of beef that pull apart easily. With that said, give the meat plenty of time to brown and properly slow cook to avoid any toughness.

Starchy veggies, like potatoes and carrots, add texture to the soup, making it extra-filling. The key for firmer, yet melt-in-the-mouth vegetables relies on the kind of broth you’re using—beef in this case—and simmer time (remember, the longer it cooks, the better the taste). Another bonus? A big pot of this vegetable-beef soup is as meal-prep friendly as it comes—let it cool before store in a tight container for up to 3 days. You can also freeze it for up to 2 months.

Ingredients

  • 1 ½ pound boneless beef chuck roast, cubed, or beef stew meat

  • 1 tablespoon cooking oil

  • 4 14 ounce can beef broth

  • 1 teaspoon dried oregano, crushed

  • ½ teaspoon dried marjoram, crushed

  • ¼ teaspoon black pepper

  • 2 bay leaves

  • 2 cup chopped, peeled tomato (2 large) or one 14 12-ounce can diced tomatoes, undrained

  • 1 10 ounce package frozen whole kernel corn

  • 1 ½ cup cubed, peeled potatoes (2 medium)

  • 1 cup frozen cut green beans

  • 1 cup sliced carrot (2 medium)

  • 1 cup sliced celery (2 stalks)

  • ½ cup chopped onion (1 medium)

Directions

  1. Brown Meat

    In a 6- to 8-quart Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven.

  2. Add Broth and Simmer

    Stir in beef broth, oregano, marjoram, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.

  3. Skim Fat

    Discard bay leaves. If necessary, skim fat.

  4. Add Vegetables

    Stir in tomato, corn, potato, green beans, carrot, celery, and onion.

  5. Finish the Soup

    Return to boiling; reduce heat. Simmer, covered, about 25 minutes more or until vegetables are tender. Makes 8 servings (13 cups).

Recipe Explainer: Old-fashioned beef stew is quite different from this recipe—as it contains broth, you’ll want to end up with enough liquid to cover your chunks of meat and veggies. Now, if it’s too thin, you can add a tablespoon of flour or corn starch to a cup of warm broth or water, dissolve, and stir the mixture into the big pot of soup to thicken it to your liking.

Nutrition Facts (per serving)

208 Calories
6g Fat
19g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 208
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 52mg 17%
Sodium 821mg 36%
Total Carbohydrate 19g 7%
Total Sugars 5g
Protein 22g 44%
Vitamin C 14.8mg 16%
Calcium 40.4mg 3%
Iron 3.4mg 19%
Potassium 769mg 16%
Folate, total 36.3mcg
Vitamin B-12 2.3mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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