Homemade Vegetable Beef Soup: A Hearty Classic with a Wholesome Touch
Story and Introduction:
Homemade Vegetable Beef Soup is one of those timeless comfort dishes that has been passed down through generations. It’s a meal that brings warmth to cold days, nourishment after long work hours, and comfort when you’re under the weather. Imagine a pot simmering on the stove, the rich aroma of beef melding with the hearty flavors of vegetables, garlic, and herbs. This soup has the feel of an old-world dish, where families gathered around the table to enjoy something warm, nutritious, and made from scratch.
The beauty of vegetable beef soup lies in its versatility. It’s a dish that varies from household to household, often adapting to whatever vegetables and cuts of beef are available. Some prefer a thick, stew-like consistency, while others enjoy it more brothy. Whether you’re looking to cook a satisfying dinner or prepare a make-ahead meal that can last throughout the week, this soup is perfect for both. The combination of tender beef, nutrient-packed vegetables, and savory broth makes it a complete and balanced meal in one bowl.
Key Points, Tips, and Tricks:
- Choose the Right Cut of Beef: Opt for cuts like chuck roast or stew meat, which become tender after long, slow cooking. Trim excess fat to avoid overly greasy soup.
- Sauté for Extra Flavor: Browning the beef and sautéing the vegetables in the pot before adding liquid enhances the overall flavor of the soup.
- Add Vegetables in Stages: Root vegetables like carrots and potatoes should be added early, while softer vegetables like peas or green beans should go in later to avoid overcooking.
- Simmer Slowly: Let the soup simmer on low heat to allow the flavors to meld together. This also ensures the beef becomes tender without falling apart.
- Adjust the Consistency: For a heartier soup, reduce the liquid or add barley, rice, or small pasta. For a lighter version, use more broth.
Ingredients:
- 1 lb (450 g) beef stew meat or chuck roast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth or water
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
