Hearty Garden Vegetable Beef Soup

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
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Welcome to a comforting bowl of Hearty Garden Vegetable Beef Soup, perfect for when you need a nutritious and satisfying meal. This soup highlights fresh vegetables and tender beef, making it an ideal choice for a cozy dinner at home.

Ingredients for Hearty Garden Vegetable Beef Soup

The star of this soup is the hearty beef chuck, which becomes tender and flavorful as it simmers. We use olive oil to brown the beef, adding a subtle richness. Onions and garlic provide a fragrant base, while the beef broth and diced tomatoes form a savory liquid. The carrots, celery, zucchini, green beans, and potato make this a nutrient-packed dish. A hint of thyme and a bay leaf add depth, while salt and pepper enhance the flavors. Finally, a sprinkle of fresh parsley adds a pop of color and freshness.

Tips & Tricks

  • Cut your vegetables into uniform sizes for even cooking.
  • For extra depth, deglaze the pot with a splash of red wine after browning the beef.
  • If you like a thicker soup, mash some of the potatoes against the side of the pot.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a simple green salad. For a heartier meal, try serving it with a side of mashed potatoes or a rustic whole grain loaf.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can use any stewing beef, but chuck is preferred for its tenderness when slow-cooked.
How can I make this soup vegetarian?
Swap the beef and beef broth for mushrooms and vegetable broth for a veggie-friendly version.

Hearty Garden Vegetable Beef Soup Recipe Walkthrough

Start by heating up a large pot over medium heat and add the olive oil. Once the oil is shimmering, toss in the beef cubes. Let them brown on all sides. This step is crucial for locking in the flavor and creating a rich base for your soup.

Next, add the diced onion and minced garlic to the pot. Stir them around until the onion becomes translucent and your kitchen smells heavenly.

Pour in the beef broth and diced tomatoes, stirring everything together. Bring the mixture to a gentle simmer.

Now it’s time to add the veggies: carrots, celery, zucchini, green beans, and potato. Stir them in, ensuring they are all well-coated with the broth.

Sprinkle in the thyme, throw in the bay leaf, and add salt and pepper to taste. Cover the pot and let it simmer on low heat for about an hour. The long simmering will meld all the flavors beautifully.

Before serving, don’t forget to fish out the bay leaf and top each bowl with some freshly chopped parsley for that extra burst of flavor and color.

Why You'll Love This Recipe

  • Loaded with fresh, wholesome vegetables.
  • Rich and savory flavor from beef chuck and broth.
  • Simple one-pot meal, easy cleanup.
  • Perfect for meal prep and freezing.

Ingredients

1 lb beef chuck, cubed
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes
2 large carrots, sliced
2 stalks celery, sliced
1 medium zucchini, diced
1 cup green beans, chopped
1 large potato, diced
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
1 tbsp fresh parsley, chopped

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat and brown the beef cubes.
2. Add the onion and garlic, sauté until the onion is translucent.
3. Pour in the beef broth and diced tomatoes, bring to a simmer.
4. Add carrots, celery, zucchini, green beans, and potato.
5. Stir in thyme, bay leaf, salt, and pepper.
6. Simmer on low heat for 1 hour.
7. Remove bay leaf and garnish with fresh parsley before serving.

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