Get ready to warm your soul and fill your belly with this hearty and delicious beef and vegetable soup recipe. Perfect for a chilly day or when you need a quick and easy meal, this soup is packed with all the flavors and nutrients you need to keep you satisfied. But what makes this soup truly special is the combination of tender beef, fresh vegetables, and savory broth that will leave you wanting more.
Ingredients
– 1 pound beef stew meat, cut into bite-sized pieces
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 can diced tomatoes
– 4 cups beef broth
– 2 cups water
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– 1 cup elbow macaroni
– Fresh parsley for garnish (optional)
Directions
1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Cook for about 5 minutes, stirring occasionally, until browned on all sides.
2. Add the onions and garlic to the pot and cook for 2-3 minutes, until softened.
3. Stir in the carrots, celery, green beans, diced tomatoes, beef broth, water, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and let simmer for 1 hour.
4. Add the elbow macaroni to the pot and cook for an additional 10 minutes, until the pasta is tender.
5. Taste and adjust seasoning as needed. Remove the bay leaf before serving.
6. Ladle the soup into bowls and top with fresh parsley, if desired.
FAQ
– Can I use a different type of meat for this soup? Yes, you can substitute the beef with chicken or turkey if you prefer.
– Can I make this soup in a slow cooker? Absolutely! Brown the beef and sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours.
– Can I freeze this soup? Yes, this soup freezes well. Just make sure to let it cool completely before transferring it to an airtight container and freezing for up to 3 months.
– Can I use fresh herbs instead of dried? Yes, you can use fresh thyme and rosemary instead of dried. Just double the amount.
– Can I add other vegetables to the soup? Of course! This recipe is very versatile, so feel free to add your favorite vegetables or use up any you have on hand.
Share it
Now that you have the ultimate beef and vegetable soup recipe, it’s time to give it a try! Share it with your friends and family and see how they love it. Don’t forget to leave a comment and let us know how it turned out for you. Enjoy!
Hearty Beef and Vegetable Soup
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 pound beef stew meat cut into bite-sized pieces
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 can diced tomatoes
- 4 cups beef broth
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup elbow macaroni
- Fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Cook for about 5 minutes, stirring occasionally, until browned on all sides.
- Add the onions and garlic to the pot and cook for 2-3 minutes, until softened.
- Stir in the carrots, celery, green beans, diced tomatoes, beef broth, water, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and let simmer for 1 hour.
- Add the elbow macaroni to the pot and cook for an additional 10 minutes, until the pasta is tender.
- Taste and adjust seasoning as needed. Remove the bay leaf before serving.
- Ladle the soup into bowls and top with fresh parsley, if desired.
