What Spices and Flavorings Can Be Added to Vegetable Beef Soup

Vegetable Beef Soup is full of basis beef, tons of veggies and a savory tomato beefiness broth. Information technology'due south delicious, healthy and tastes amazing.

Warm up this winter with a hearty bowl of Vegetable Beef Soup. My entire family loves soup for dinner, and it'southward one of the easiest tricks I accept for getting my kids to eat their vegetables! Besides this beefy vegetable soup, they really love Turkey Vegetable Soup, Tortellini Soup and Easy Broccoli Cheese Soup.

Something every bit simple as this Vegetable Beef Soup Recipe is a perfect way to get dinner on the table chop-chop fast. Information technology cooks in one pot, uses customizable ingredients and is ready in nigh 45 minutes.

In this mail service I'll include ideas for customizing your soup, plus tips for how to make vegetable beef soup in the slow cooker.

Serve it up with some crusty french bread, Cheesy Garlic Breadstuff, Beer Bread and you've got a hearty winter meal out of ingredients you probably already take on paw.

Ingredients for Vegetable Beefiness Soup

• Ground beef – I prefer to utilize basis beef instead of beef stew meat for the simplicity. Information technology's simply faster.
• Vegetables – Any kind of vegetable you have leftover or in the freezer volition piece of work, but if you're looking for the easiest manner to become, a bag of frozen mixed vegetables works nicely. I typically use a mix of fresh (carrots, onions, celery, potatoes and garlic) and frozen (corn, greenish beans, peas).
• Broth – Beef broth is the base of operations, but I also added a tin of diced tomatoes with the juices and a tablespoon of liquid smoke. The smoky flavor add incredible depth to the soup.
• Seasonings and spices – bay leaves, dried thyme, salt and black pepper. Fresh parsley is the perfect finishing impact.

How to Make Information technology

I dear that this soup is a complete meal fabricated in only one pot! Hither are the like shooting fish in a barrel steps to making a delicious pot of Beef and Vegetable Soup:

1. Cutting vegetables into equal sized pieces. We like to keep the pieces fairly small then you can fit a lot on your spoon. And then many different types of vegetables volition work for this recipe, but our favorites are the ones you see pictured – peas, carrots, potatoes, celery, green beans, corn, onions and tomatoes. You lot can use fresh if you have them, canned or frozen. I recommend peeling the potatoes and the carrots, merely it's not required.
2. Cook the beefiness with some onion and garlic. Brand sure to season with common salt and pepper. This will be a main part of your soup, and then doing this step adds flavor to the meat itself. I use basis beef to proceed things super easy and so I can get dinner done in a flash. You can use other cuts of beef as well if you similar (nosotros'll talk nearly that more later). Transfer the meat to a plate so you can start cooking the vegetables. Basis beef tends to release a lot of juices and grease, and you lot'll desire to clean that out of the pan earlier adding the veggies.
3. Toast the spices and seasonings. I do this every fourth dimension I brand soup! First add the celery to the pot then information technology can begin to soften. Stir in bay leaves, thyme, salt and pepper and melt for a minute or ii. Toasting the spices helps to release their scent and flavor and volition add another level of season to your soup. And so y'all tin can stir everything (veggies, beefiness, broth) together to brand your soup.
4. Simmer and Serve. Bring the soup to a boil, supervene upon the lid and lower the heat. Simmer for about 20 minutes, or until the veggies and potatoes are tender. Add together frozen peas and any other frozen vegetable and simmer for some other 10-15 minutes. Stir in parsley and serve warm.

FAQs

What is the best cut of meat for Beef Soup?

There are a couple of different types of beef that will work well for this soup recipe. Ground beef is going to be the quickest fashion to get a tender texture while at the same fourth dimension imparting a proficient amount of season. However, chuck roasts are one of the favorite cuts of meat for soup because information technology is tender and flavorful. It just takes a lot longer to prep melt.

Can I use a chuck roast instead of ground beef?

To brand this soup with a chuck roast, you lot would demand to first cut the roast into 2-inch chunks, then brown the chunks of beefiness in olive oil (merely for a few minuses, not cooked through). You'll need to add together near 30-60 minutes to your stove-meridian cooking time to go them fully cooked through and tender.

What are the best spices for Beefiness Vegetable Soup?

My favorite soup spices are thyme and bay leaf. But you could likewise add some oregano or even Italian seasoning. Paprika would be a delicious improver likewise. As I mentioned earlier, yous'll get a lot more bang for your buck by toasting the spices outset.

Tin you lot make this soup in the slow cooker?

Aye! Kickoff saute the ground beef, carrots, onions, garlic and celery in a skillet on the stove. Once beefiness is cooked and vegetables softened, add together them to the slow cooker forth with the rest of the ingredients, except for whatever frozen vegetables. Embrace and cook on LOW for 5-half dozen hours. Add together whatever frozen vegetables and keep cooking until warmed through.

What is Liquid Smoke?

Liquid Smoke. Liquid Smoke is literally the liquid made from burning hickory, applewood or mesquite woods. The cooled fume forms condensation droplets which are nerveless and filtered. It's very intense so all you need is a teaspoon for that rich smoky flavor. I likewise use Liquid Smoke to give my Slow Cooker Kalua Pork that "smoked-in-the-basis" flavor. If y'all're not a fan however, you lot can certainly exit it out.

Storage and Reheating

Storage: Cool soup completely, and so transfer into an airtight container and store in the refrigerator for iv-5 days.

Freezing: Cool completely, then transfer to a freezer prophylactic container or plastic freezer pocketbook and freeze for up to half-dozen months.

Reheating: If frozen, thaw completely before reheating in a bucket over medium-low heat.

Want some more delicious soup recipes?

• Instant Pot Homemade Tomato plant Soup Recipe
• Hamburger Soup
• Turkey Taco Soup
• Tortellini Soup with Italian Sausage & Spinach
• 42 Comforting Soup Recipes

If yous've made this recipe, please come back and leave us a star rating or a annotate below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a hazard to exist featured.

• 1 minor xanthous onion diced (1 loving cup)
• two cloves garlic minced
• ane pound basis beef
• 2 large celery stalks
• 2 bay leaves
• one/2 teaspoon stale thyme
• i teaspoon salt
• 1/ii teaspoon black pepper
• 2 large carrots
• ii medium sized russet potatoes or 4-5 yukon aureate
• xv ounce can diced tomatoes with juice
• 15 ounce can corn drained (or i cup fresh/frozen)
• 15 ounce can green beans drained (or one cup fresh/frozen)
• 4-6 cups beef broth start with four and add more as necessary
• ane tablespoon liquid fume
• 1 cup frozen peas
• two tablespoons fresh minced parsley

• Cutting vegetables into equal, bite-sized pieces, peeling if desired. Ready aside.

• To a large soup pot over medium heat, add footing beef, diced onion and minced garlic. Cook until beef is cooked through and no longer pink. Transfer meat to a plate and wipe any excess grease from the pot, leaving nigh a tablespoon or so behind.

• Add celery to the pot and cook for most 5 minutes to soften. Stir in bay leaves, thyme, salt and pepper and melt for a minute. Stir in potatoes, tomatoes, corn, light-green beans, carrots and ground beef, then pour in 4 cups of beef broth and liquid fume.

• Bring to a eddy, and then reduce rut to depression, cover and simmer for 20-25 minutes. Add peas and cook for an boosted 10-xv minutes. If the soup is thicker than you would like, add additional beef broth.

• Stir in fresh minced parsley and serve hot.

• *If you would prefer to use chunks of beef, cut a 2 pound chuck roast into bite sized pieces and brown in olive oil with the onion and garlic. Then continue with step 2.

Storage: Absurd soup completely, then transfer into an airtight container and store in the refrigerator for iv-5 days.

Freezing: Cool completely, and so transfer to a freezer safe container or plastic freezer handbag and freeze for up to 6 months.

Reheating: If frozen, thaw completely before reheating in a saucepan over medium-depression heat.

Calories: 364 kcal Carbohydrates: 39 g Protein: 23 g Fat: 13 g Saturated Fat: 5 g Polyunsaturated Fat: ane g Monounsaturated Fat: 6 yard Trans Fat: 1 g Cholesterol: 51 mg Sodium: 1654 mg Potassium: 1167 mg Fiber: vi g Saccharide: 8 g Vitamin A: 4726 IU Vitamin C: 28 mg Calcium: 111 mg Iron: five mg

Keyword vegetable beef soup

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Route. A self-taught cook and self-appointed foodie, she specializes in like shooting fish in a barrel, flavorful and outgoing recipes for any dwelling house cook.

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