Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This beef vegetable soup is a comforting dish that combines tender beef with a medley of fresh vegetables. It’s not only delicious but also a great way to warm up on chilly days. With its rich flavors and hearty ingredients, this soup is perfect as a main course or a starter. Let’s dive into the recipe and bring this delightful dish to your table!
Ingredients
- 1 lb beef stew meat, cut into cubes
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup corn (fresh or frozen)
- 1 cup green peas (fresh or frozen)
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 bay leaf
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 15 minutes, and cooking time is about 1 hour.
Nutritional Value
Each serving (1 cup) of this beef vegetable soup contains approximately 250 calories, 20g protein, 10g carbohydrates, and 15g fat. This is based on a serving size of 1 cup.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and garlic, sauté until softened.
- Brown the beef cubes in the pot, seasoning with salt and pepper.
- Add diced carrots and potatoes, stirring for a few minutes.
- Pour in the beef broth, scraping the bottom of the pot.
- Add corn, green peas, bell pepper, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for about 45 minutes.
- Check tenderness of beef; cook longer if needed.
- Remove the bay leaf before serving.
Alternative Ingredients
If you’re looking to customize your beef vegetable soup, consider using different vegetables such as zucchini or green beans. Additionally, you can substitute the beef with chicken or turkey for a lighter option.
Serving and Pairings
This beef vegetable soup pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, serve it alongside a grilled cheese sandwich.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. This soup can also be frozen for up to 3 months.
Cooking Mistakes
- Overcooking the beef can make it tough; aim for tender chunks.
- Don’t skip the sautéing step; it enhances flavor.
- Too much salt can ruin the soup; season gradually.
- Cooking at too high a temperature may burn the ingredients.
- For a thicker soup, add a cornstarch slurry.
Helpful Tips
- Use fresh, seasonal vegetables for the best flavor.
- Let the soup sit for a while to deepen the flavors.
- Adjust the seasoning to your taste before serving.
- Garnish with fresh parsley for a pop of color.
FAQs
Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be used as a convenient alternative. They are often just as nutritious and save prep time.
How can I make this soup spicier?
Add red pepper flakes or a splash of hot sauce to give the soup a kick. Adjust to your preferred spice level.
Is it possible to make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What can I serve with beef vegetable soup?
This soup pairs well with bread, rice, or a simple salad. For a complete meal, consider adding a protein-rich side.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. It often tastes better the next day as the flavors meld together.
Conclusion
This beef vegetable soup is a delightful and nourishing dish that’s perfect for any occasion. With its vibrant colors and rich flavors, it not only warms you up but also fills you up. Enjoy this hearty soup with family and friends for a comforting meal that everyone will love.
Beef Vegetable Soup
Ingredients
- 1 lb beef stew meat cut into cubes
- 2 carrots diced
- 2 potatoes diced
- 1 cup corn fresh or frozen
- 1 cup green peas fresh or frozen
- 1 bell pepper chopped
- 1 onion chopped
- 2 cloves garlic minced
- 6 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and garlic, sauté until softened.
- Brown the beef cubes in the pot, seasoning with salt and pepper.
- Add diced carrots and potatoes, stirring for a few minutes.
- Pour in the beef broth, scraping the bottom of the pot.
- Add corn, green peas, bell pepper, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for about 45 minutes.
- Check tenderness of beef; cook longer if needed.
- Remove the bay leaf before serving.
