Divine vegetable soup (2023)

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Divine Vegetable Beef Soup is a hearty, satisfying and comforting meal in a bowl. Ready in less than 45 minutes, making it the perfect meal for a busy, cold night.

A good hearty beef stew just makes life a little better. It's comforting, filling and warm. Try beef variationsThe best Boeuf Bourguignon ever,The best slow cooker beef stewofBeef stew with bacon. You won't regret it. Create a recipe swap!

Divine vegetable soup (1)

Beef vegetable soup

There's nothing I love more than soup when it's cold outside. When it's cold and cold, a good hearty soup that's a meal in a bowl is just what you need. Pair it with a good onerollofcrusty breadand onesaladand dinner is ready and divine. This soup is packed with vegetables, tomatoes and beef. The meat becomes extremely tender when cooked in the soup and adds a lot of flavor to the broth. I love how easy this soup is to throw together. We simply brown the meat and sauté the vegetables. Stir in stock, crushed tomatoes and spices. Let them all simmer together and dinner is served!

Your family will love coming home to a bowl of this incredible soup. It is perfectly seasoned. Everyone will love it! It's also easy. Cut the vegetables into pieces and you have a great dinner. I love being able to feed my family food that not only tastes good, but is good for them. Soups are a way to get my kids to eat their vegetables. Just don't tell them that. Feel free to leave out the meat if you also want a completely vegetarian soup. You can't go wrong no matter how you serve it!

Ingredients for beef soup

Hearty and packed with veggies, this is a complete meal in a bowl. Serve with someSandwichand your set. Warm and comforting, you'll find these ingredients everywhere. I like the extra richness that the worcestershire sauce adds. Add more or less spices, depending on your taste.

  • Olive oil:For roasting meat and frying vegetables
  • Beef stew:Use chuck roast cut into pieces for best flavor
  • Ui: Cut into pieces
  • Garlic:Minced meat
  • Carrots:Cut into pieces
  • Celery:Cut into pieces
  • potatoes:Cut into bite-sized pieces
  • Sliced ​​tomatoes:Canned, not drained
  • Worcestershire Sauce:Adds intense flavor.
  • Beef consomme:For flavor and broth
  • Water:It is required to create the best consistency
  • Bay leaves: Adds spices.
  • Italian spices:Perfect spice mix for many dishes.
  • Salt and pepper:Add to taste
  • Fresh parsley, parmesan cheese, red pepper flakes(optional)

Making beef vegetable soup

This couldn't be easier. It will take a little time to prepare the vegetables, but once you have everything in the pot to simmer, it's hands-free and you let the heat do the rest. The aroma that will fill the house will be crazy. I'm just warning you! It makes you hungry and you want to eat it right away. Patience. Worth the wait! Believe me.

  1. Heat: Heat the oil in a large frying pan over medium heat
  2. Bruin:Add the steak in batches, being careful not to crowd the pan. Cook until golden brown on both sides, about 2-3 minutes. Remove from the pan and set aside.
  3. Addition: Add the onion, garlic, carrots, celery and potatoes. Fry for 3-4 minutes, stirring occasionally.
  4. To combine: Add the rest of the ingredients and the steak
  5. Second oil: Bring to a boil and lower the heat to a simmer. simmer for 3-4 minutes, stirring occasionally.
  6. Time: Season with salt and pepper and serve with fresh parsley, cheese and grated red pepper flakes.

Divine vegetable soup (2)

Tips and variations for the best vegetable soup

The soup is divine. Your whole family will love this veggie-filled, mouth-watering meaty bowl. Makes mealtime a breeze. Seriously, tonight you have to make it!

  • Vegetables:Cut the vegetables into equal sized pieces for even cooking. Make them smaller than bite size for perfect doneness
  • Add more vegetables:Add even more vegetables to increase the goodness. Use sliced ​​green beans, chopped zucchini, peas, corn or broccoli and cauliflower.
  • potatoes:Again, you want to cut them into equal sized pieces so they cook evenly and keep them smaller than bite size I think is perfect. You want to use potatoes that are considered waxy. These keep their shape and can be kept in soups for a long time. These include red, ring, yukon or yellow, and new potatoes. Russata are not good for stews and soups as they disintegrate after prolonged cooking. They turn into mush. Not ideal for your soups. Save the russet for theChips!
  • Make it in the slow cooker:You can easily make it in the slow cooker. Brown the meat according to the instructions in the recipe. We also fry the vegetables. Add all the ingredients to the slow cooker and mix. Cook for 6-8 hours on low or 3-4 hours on high. Garnish as desired.

How are soup and stew different?

If you notice this is a soup, not a stew. The big difference is the amount of liquid you have in your bowl. The soup has enough liquid to "float" the contents.Stewit has enough liquid to cook the vegetables and hold everything together. The stew is much thicker. The soup is thinner. However, the flavors are almost exactly the same. The deep richness and flavor of meat combined with herbs and vegetables make both soups and stews divine.

How to make sure your beef is tender

No one wants to take a mouthful of beef vegetable soup or any other beef soup and end up with a mouth full of rubber. The meat should be tender. It all starts with the cut of beef you get and ends with how long you cook it. The best cut of beef for stew is known as chuck. It can be chuck shoulder or chuck round roast. Some supermarkets have pre-packaged 'pot roast'. It's worth asking what kind of meat it is before you buy so you know what you're cooking. The best way to make sure your beef is tender is to slow cook it. Once you bring it to a boil, turn it down. Do not let it boil again. The longer the meat is cooked, the more the connective tissue is broken down and moist tender pieces of beef are formed.

When beef is cooked too high and too fast, the proteins "seize" and become tough. This will prevent the collagen and fat from breaking down, instead your beef will be springy and tough. Not sure what type of beef you have, make sure to cook it low and slow and it will provide moist tender meat as the collagen and fat have time to break down. It's the only way to eat beef soup or stew!

Divine vegetable soup (3)

More soups to love!

I love this vegetable soup! I just love soups! They are quick, tasty and you can fill them with chalk. Like this plant-based beef, it's easy to fit an entire meal into one bowl. They are warm, firm and comforting. Soup can be so filling! Super filling and delicious! It's a meal made in heaven! Try these favorites.

  • Award winning cheeseburger soup
  • Literally the BEST chicken noodle soup
  • Creamy Chicken Gnocchi Soup
  • The best broccoli soup ever
  • Tomato Basil Soup

Divine vegetable soup (4)

Beef vegetable soup

5van2to vote

Beef vegetable soup. Super comforting, savory and ready in less than 45 minutes!

Preparation time15minutes minutes

Cooking time30minutes minutes

total time45minutes minutes

AuteurKelly Simmons

Portions:6 portions



  • 1 Tablespoon olive oil
  • 1 pond beef stew cut into cubes of approximately 1 cm
  • 1 large onion minced meat
  • 3 clove garlic minced meat
  • 3/4 Cup carrots cut into pieces
  • 3/4 Cup celery cut into pieces
  • 3-4 golden russet or yukon potatoes diced and peeled (if desired)
  • 1 able to 28 ounces. diced tomatoes, with juice
  • 1 Tablespoon Worcestershire sauce
  • 4 cups runderbouillon
  • 1 Cup water
  • 2 Bay leaves
  • 1 Tablespoon Italian spices
  • salt and pepper
  • fresh parsley
  • Parmesan
  • crushed red pepper flakes


  • Heat the oil in a large pan.

  • Add the steak in batches, being careful not to crowd the pan. (I made two batches). Cook until golden brown on both sides, about 2-3 minutes.

  • Remove from the pan and set aside.

  • Add the onion, garlic, carrots, celery and potatoes. Fry for 3-4 minutes, stirring occasionally.

  • Add the rest of the ingredients as well as the steak.

  • Bring to a boil and simmer for 25-30 minutes.

  • Season with salt and pepper and serve with fresh parsley, cheese and crushed red pepper flakes, if desired.


Alyssa also recommends:

Want to make it even easier? Here are some products I love:

•Calphalon pan set

•Utopia Cooking Kitchen Knives

• Cuisinart stainless steel cutter

Power supply


Calories231kcal(12%)Carbohydrates21G(7%)Egg white23G(46%)Veterinary7G(11%)Saturated fat2G(10%)Cholesterol47mg(16%)Sodium518mg(22%)Potassium1184mg(34%)Fiber4G(16%)Sugar5G(6%)Vitamin A2824IU(56%)Vitamin C20mg(24%)Calcium108mg(11%)Iron6mg(33%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional content will vary depending on the brands you use, measuring methods and serving size per household.

ClassDinner, main course, soup


Have you tried this recipe?To call@alyssa_therecipecriticof the label#degree

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