Zesty, vibrant, and utterly comforting, this vegetable soup with beef broth is your go-to recipe for chilly evenings or when you’re craving something hearty. Packed with nutrients and flavors, it’s a bowl of happiness that’s both easy to make and delicious.
Why This Recipe Works
- The beef broth adds a rich, deep flavor base that elevates the vegetables.
- It’s a versatile recipe that allows for easy substitutions based on what’s in your fridge.
- Perfect for meal prep, as it tastes even better the next day.
- Quick to prepare, making it ideal for busy weeknights.
- A great way to incorporate more vegetables into your diet in a delicious way.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried thyme
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Knife
- Cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Tip: Don’t rush this step; letting the vegetables soften properly builds the flavor base.
Step 2: Add the Liquids
Pour in the beef broth and add the diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to a simmer. This is where the magic starts to happen, as the flavors begin to meld together.
Step 3: Incorporate the Green Beans
Add the green beans and dried thyme to the pot. Simmer for about 15 minutes, or until the green beans are tender but still have a bit of crunch. Season with salt and pepper to taste. Tip: Fresh green beans work best for texture, but frozen can be a convenient substitute.
Step 4: Final Adjustments
Taste the soup and adjust the seasoning if necessary. If you prefer a thicker soup, you can let it simmer uncovered for a few more minutes to reduce slightly.
Step 5: Serve and Enjoy
Ladle the soup into bowls and serve hot. For an extra touch, garnish with fresh parsley or grated Parmesan cheese. Tip: A slice of crusty bread on the side makes this meal even more satisfying.
Tips and Tricks
For those looking to take their soup to the next level, consider roasting the vegetables before adding them to the pot for a deeper flavor. If you’re short on time, using pre-cut vegetables can save you precious minutes. For a richer soup, a splash of red wine added with the beef broth introduces a wonderful complexity. Don’t forget, the soup thickens as it cools, so adjust your liquid accordingly if you’re planning leftovers.
Recipe Variations
- Swap the beef broth for chicken or vegetable broth for a different flavor profile.
- Add potatoes or sweet potatoes for a heartier version.
- Incorporate leafy greens like spinach or kale in the last few minutes of cooking for added nutrition.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Use fresh herbs instead of dried for a brighter taste.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely! Sauté the vegetables as directed, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. It’s a great set-it-and-forget-it meal.
How long can I store the leftovers? This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Just be sure to cool it completely before storing.
Can I use frozen vegetables? Yes, frozen vegetables are a convenient alternative. Just add them directly to the pot; there’s no need to thaw first.
Summary
This hearty vegetable soup with beef broth is a comforting, nutritious, and versatile dish that’s perfect for any day of the week. Easy to make and packed with flavor, it’s sure to become a staple in your recipe collection.