Introduction
This Beef and Vegetable Soup is the ultimate comfort food! Packed with tender beef, fresh vegetables, and a flavorful broth, it’s perfect for chilly days. It’s easy to make and will fill you up with warmth and satisfaction in every bite.
Why You’ll Love This Recipe
This soup is a true classic, offering a hearty combination of beef and vegetables simmered in a savory broth. It’s perfect for meal prepping and can be enjoyed for lunch or dinner. It’s the kind of dish that just gets better the longer it sits, making leftovers even more delicious!
Recipe Origins
Beef and vegetable soup has roots in many cultures, particularly in Europe and North America, where hearty, filling soups have long been a staple for colder months. It’s a simple, rustic dish that brings together basic ingredients for a wholesome and satisfying meal.
Nutrition Information
Calories: 211 kcal per serving
Fat: 10 g
Carbs: 15 g
Protein: 18 g
Sodium: 650 mg
Quick Facts
Prep Time: 5 min
Cook Time: 45 min
Total Time: 50 min
Servings: 4
Difficulty: ⭐⭐ (Moderate)
Storage and Reheating Tips
Store leftover Beef and Vegetable Soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of broth or water if necessary.
Serving Suggestions
Serve this hearty soup with a slice of crusty bread, a side salad, or a simple cheese platter. For drinks, a glass of red wine or sparkling water pairs nicely with the rich flavors of the soup.
Common Mistakes
Not browning the beef properly: Make sure the beef is fully browned before adding other ingredients to enhance the flavor of the soup.
Overcooking the broccoli: The broccoli should remain vibrant and tender. Add it later in the cooking process to avoid overcooking.
Recipe Variations
Vegan: Use plant-based ground meat and vegetable broth to make this soup vegan-friendly.
Gluten-Free: Ensure the broth is gluten-free and avoid any gluten-containing additives.
Low-Carb: Skip the potatoes and add additional low-carb vegetables like zucchini or cauliflower.
Frequently Asked Questions
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables can be used as a convenient alternative. Just be sure to adjust the cooking time slightly, as they may cook faster than fresh vegetables.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the fridge. The flavors will develop even more after a day or two.
Ingredients
- 1 carrot
- 1 small onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 cup crushed tomatoes
- 1 potato
- 4 cups beef or vegetable broth
- 1 bay leaf
- Salt
- Black pepper
- 5 oz broccoli florets
- Fresh parsley (optional, for garnish)
Instructions
Step 1: Peel and chop the carrot, onion, and garlic into small pieces.
Step 2: Heat olive oil in a large pot over medium-high heat and sauté the vegetables until the onion becomes translucent.
Step 3: Add the ground beef and cook until browned on all sides.
Step 4: Stir in the crushed tomatoes and cook for another minute, then add the diced potato.
Step 5: Pour in the beef or vegetable broth, add the bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
Step 6: Add the broccoli florets and cook for another 10 minutes, ensuring the broccoli is tender but not mushy.
Step 7: Remove the bay leaf and serve hot, garnished with fresh parsley if desired.
