Hearty Harvest Vegetable Beef Soup

Name: Hearty Harvest Vegetable Beef Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 lb beef stew meat, cubed; 2 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 2 stalks celery, chopped; 1 potato, diced; 2 cups butternut squash, cubed; 1 cup corn kernels; 1 cup green beans, chopped; 1 can (14.5 oz) diced tomatoes; 4 cups beef broth; 2 tsp salt; 1 tsp black pepper; 1 tsp thyme; 1/2 tsp rosemary; 1 bay leaf

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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Looking for a comforting bowl of warmth that showcases the best of autumn's bounty? This Hearty Harvest Vegetable Beef Soup is a cozy, one-pot wonder that's perfect for those chilly evenings. Packed with vibrant vegetables and tender beef, it’s a meal that nourishes both body and soul.

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Ingredients for Hearty Harvest Vegetable Beef Soup

The star of this soup is the beef stew meat, providing a robust, meaty base. Olive oil is used to brown the beef, adding a layer of flavor. Onion and garlic create a savory foundation, while carrots and celery add sweetness and depth. Potato and butternut squash thicken the soup and enhance its heartiness. Corn kernels and green beans contribute texture and freshness. Diced tomatoes add a touch of acidity, balancing the sweetness of the vegetables. Beef broth ties all the flavors together, and the combination of salt, black pepper, thyme, rosemary, and a bay leaf seasons the soup perfectly.

Tips & Tricks

For extra depth, deglaze the pot with a splash of red wine after browning the beef.
If you prefer a thicker soup, mash some of the cooked potatoes before serving.
Cut your vegetables uniformly for even cooking.
For a vegetarian version, swap the beef and beef broth with mushrooms and vegetable broth.

Serving Suggestions

This soup pairs beautifully with a crusty loaf of sourdough or a side of warm, buttery cornbread. A sprinkle of freshly grated Parmesan or a drizzle of olive oil on top can also elevate the dish to a whole new level.

Frequently Asked Questions

Can I use different vegetables?: Absolutely! Feel free to use whatever vegetables you have on hand. Sweet potatoes, peas, or zucchini would be great additions.
How long can I store leftovers?: Stored in an airtight container, this soup can last up to 4 days in the refrigerator or up to 3 months in the freezer.

Hearty Harvest Vegetable Beef Soup Recipe Walkthrough

Start by heating up your olive oil in a large pot over medium heat. Once it's shimmering, add the beef stew meat. You want to brown the outside to lock in those juices, so let it sit for a minute or two before stirring.

Next, toss in your chopped onion and minced garlic. Keep stirring until the onion turns translucent, releasing its sweet aroma. This step is crucial as it builds the base flavor for your soup.

Add the hearty veggies — carrots, celery, potato, and butternut squash. Stir them around for about five minutes. This helps them start to soften and soak up the flavors in the pot.

Now, it's time to introduce the corn kernels, green beans, and diced tomatoes. Give everything a good stir to make sure the veggies are well mixed.

Pour in the beef broth, ensuring all ingredients are submerged. Sprinkle in the salt, black pepper, thyme, rosemary, and drop in that bay leaf. Bring everything to a gentle boil, then lower the heat and let it simmer for 45 minutes. This simmering is what melds all those flavors into one harmonious dish.

Once it's done, remove the bay leaf, taste, and adjust the seasoning if needed. Serve it hot, and enjoy the warmth and comfort in each spoonful.

Why You'll Love This Recipe

Loaded with seasonal vegetables, perfect for fall.
One-pot meal, meaning less cleanup and maximum flavor.
Simmered slowly, ensuring tender beef and rich taste.
Customizable to your family's tastes and dietary needs.
Freezes well, making it a great make-ahead meal.

Ingredients

1 lb beef stew meat, cubed

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, sliced

2 stalks celery, chopped

1 potato, diced

2 cups butternut squash, cubed

1 cup corn kernels

1 cup green beans, chopped

1 can (14.5 oz) diced tomatoes

4 cups beef broth

2 tsp salt

1 tsp black pepper

1 tsp thyme

1/2 tsp rosemary

1 bay leaf

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat and brown the beef stew meat.

2. Add onion and garlic, sauté until onion is translucent.

3. Stir in carrots, celery, potato, and butternut squash, cook for 5 minutes.

4. Add corn kernels, green beans, and diced tomatoes, stir well.

5. Pour in beef broth, season with salt, pepper, thyme, rosemary, and bay leaf.

6. Bring to a boil, then reduce heat and let simmer for 45 minutes.

7. Remove bay leaf, adjust seasoning if necessary, and serve hot.

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