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- 1 lb lean beef stew meat, cut into cubes - 1 tablespoon olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 2 carrots, diced - 2 stalks celery, diced - 1 red bell pepper, diced - 1 cup green beans, trimmed and chopped - 1 zucchini, diced - 4 cups beef broth - 1 cup diced tomatoes, canned or fresh - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped for garnish Using fresh and quality ingredients makes a big difference in flavor. I love using lean beef stew meat. It cooks well and adds rich taste. Olive oil helps to start the dish with a nice base. The vegetables bring color and health to the soup. Onions and garlic give great aroma. Carrots and celery add crunch. Red bell pepper brightens the mix, while green beans and zucchini offer a lovely texture. Beef broth is key for depth of flavor. I prefer low-sodium options to control salt. Diced tomatoes add sweetness and acidity. Herbs like thyme and oregano enhance the soup's heartiness. Lastly, fresh parsley tops it off with a burst of color and freshness. Don't rush your ingredient choices. Each one plays a part in making this soup a warm and comforting meal. {{ingredient_image_1}} Searing the Beef Start by heating olive oil in a large pot over medium heat. Add the beef cubes, making sure to season them with salt and pepper. Sear the beef for about 5 to 7 minutes. You want it to brown nicely on all sides. This step adds a lot of flavor to your soup. Sautéing the Vegetables Once the beef is browned, take it out of the pot and set it aside. In the same pot, add the chopped onion and garlic. Sauté for 2 to 3 minutes until the onion turns translucent. This adds great depth to the soup. Next, toss in the diced carrots, celery, and red bell pepper. Stir and cook for another 5 minutes. This step helps soften the veggies and brings out their natural sweetness. Simmering the Soup Now it’s time to bring everything together. Return the seared beef to the pot. Pour in the beef broth and add the diced tomatoes, thyme, and oregano. Bring the mix to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 30 minutes. After that, add the green beans and zucchini, letting it simmer for another 15 to 20 minutes until all the veggies are tender. Total Cooking Time The entire process takes about 1 hour. This includes prep time, cooking, and simmering. Simmering Duration You will let the soup simmer for a total of 45 to 50 minutes. This ensures all the flavors blend well. How to Serve Ladle the hot soup into bowls. It’s best served warm. You can add a sprinkle of freshly chopped parsley on top for a nice touch. Presentation Tips To make your soup look even better, use a colorful bowl. A bright bowl can make your meal more inviting. You can also add slices of crusty bread on the side for a complete meal. Browning the Beef Start by heating olive oil in your pot. Add the beef stew meat and season it with salt and pepper. Let it cook without stirring for a few minutes. This helps create a nice crust. Browning adds flavor to the soup. Don't rush this step; it's worth the wait. Adjusting Seasonings After cooking, taste your soup before serving. You might need more salt or pepper. If you want extra flavor, add more thyme or oregano. Fresh herbs can also elevate the dish. A squeeze of lemon juice at the end can brighten the flavors, too. Using a Slow Cooker or Instant Pot If you're busy, use a slow cooker. Brown the beef first, then add all ingredients to the slow cooker. Set it on low for 6-8 hours. For an Instant Pot, brown the beef, then add vegetables and broth. Cook on high for 35 minutes. Both methods make the beef tender. Maintaining Vegetable Crispness To keep your veggies crisp, add them later in the cooking process. For instance, add the green beans and zucchini about 15-20 minutes before serving. This keeps them vibrant and crunchy. You want a nice contrast with the tender beef. Pro Tips Choose Quality Meat: Opt for lean cuts of beef to keep the soup healthier without sacrificing flavor. Prep Veggies Ahead: Chop all vegetables before starting to cook to streamline the cooking process and maintain a steady workflow. Enhance Flavor: For an extra depth of flavor, consider adding a splash of red wine or Worcestershire sauce when browning the beef. Storage Tips: This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it great for meal prep. {{image_2}} Alternative Proteins You can swap beef for chicken, turkey, or pork. Each option brings a unique flavor. For a leaner choice, try using ground turkey or chicken. If you want to make it plant-based, use lentils or chickpeas. These will add protein without any meat. Seasonal Vegetables Feel free to use any veggies you have on hand. In fall, add squash or pumpkin. In spring, try peas or asparagus. Using seasonal vegetables can make your soup fresh and vibrant. You can mix and match to suit your taste and what’s in season. Gluten-Free Options This soup is naturally gluten-free. Just make sure your broth does not contain gluten. Use gluten-free broth or make your own to ensure safety. Vegetarian/Vegan Alternatives For a vegetarian version, skip the beef and use vegetable broth. You can add more beans or tofu for protein. This still keeps the soup hearty and satisfying. Add extra spices to enhance the flavor. How do I store leftovers? After you finish your meal, pour any leftover soup into a clean container. Make sure the container has a lid. Let the soup cool down to room temperature. Then, cover it tightly and place it in the fridge. How long does it last? When stored properly, beef vegetable soup can last for about 3 to 4 days in the fridge. Always check for any signs of spoilage before eating. If it smells off or looks strange, toss it out. Can I freeze the soup? Yes, you can freeze beef vegetable soup! Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top since the soup will expand when frozen. Seal the bags tightly to avoid freezer burn. How do I reheat it? To reheat frozen soup, let it thaw overnight in the fridge. You can also use the microwave or stovetop. If using the stovetop, warm it on low heat. Stir often to ensure it heats evenly. If the soup is too thick, add a splash of beef broth or water to thin it out. Beef vegetable soup can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, freeze it. Frozen soup can last for up to 3 months. Yes, you can make this soup ahead of time. It tastes even better the next day. The flavors deepen as it sits. Just let it cool before you store it. Reheat it on the stove or in the microwave. You can serve many things with beef vegetable soup. A slice of crusty bread is perfect. You might also like a simple salad or some cheesy garlic toast. These sides add a nice touch to the meal. Yes, beef vegetable soup is healthy. It has lean beef and lots of colorful veggies. Each ingredient adds nutrients, fiber, and protein. This soup is a great way to enjoy a balanced meal in one bowl. This blog post covered making a delicious beef vegetable soup. We listed key ingredients and detailed clear steps for preparation. Cooking tips helped refine your skills, while variations opened up options for different tastes and diets. We also explored proper storage to keep your soup fresh. In closing, making this soup is easy and rewarding. Enjoy trying different ingredients and methods. You'll master it in no time!

Hearty Beef & Rainbow Veggie Soup

A comforting and nutritious soup filled with lean beef and a variety of colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb lean beef stew meat, cut into cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium red bell pepper, diced
  • 1 cup green beans, trimmed and chopped
  • 1 medium zucchini, diced
  • 4 cups beef broth
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced beef and season with salt and pepper. Sear the beef until browned on all sides, about 5-7 minutes.
  • Remove the beef from the pot and set aside. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
  • Add the carrots, celery, and red bell pepper to the pot. Cook for an additional 5 minutes, stirring frequently.
  • Return the beef to the pot and add the beef broth, diced tomatoes, thyme, and oregano. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover, and let it simmer for 30 minutes.
  • After 30 minutes, add the green beans and zucchini to the soup. Continue to simmer for another 15-20 minutes, or until all the vegetables are tender and the beef is cooked through.
  • Taste the soup and adjust seasoning with additional salt and pepper if necessary.
  • Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Notes

Feel free to add any other vegetables you have on hand.
Keyword beef, healthy, soup, vegetables