“Hearty Beef and Vegetable Soup”

Did you know January is National Soup Month? Since we are in the dead of winter, what better time to make soup. Let’s all celebrate Soup’s On! with a big pot of my Hearty Beef and Vegetable Soup. Full of tender beef chunks in a deliciously savory beef and tomato broth, loaded with your favorite vegetables. Nothing takes the chill away like a steaming hot bowl of soup. That sounded like a Campbell soup commercial. Mmm…mm…good! I have also included a Vegetarian option written at the end of my recipe.

Hearty Beef and Vegetable Soup

As you have read in my other soup posts, I mentioned my husband is a soup lover anytime of year. Rain or shine any season, the man can put away some soup. So years ago when I made this soup for him for the first time it become a fast favorite. I told him my Hearty Beef and Vegetable Soup is based on my Mom’s recipe. The only difference is Mom would make her own beef stock from beef bones simmered for hours. I will say this is the best way to get the most flavorful broth. However, time does not always permit long stints in the kitchen and we would rather have quick and easy especially on weeknights. I do make stock and freeze it for later use in soups and stews. If you have time one weekend, the effort is well worth it to make your own stock. Mom would be proud.

Hearty Beef and Vegetable Soup

Making this soup is fast and easy. I recommend prepping ingredients the night before you plan to make Hearty Beef and Vegetable Soup. This way all you need to do is walk in the door, throw off your clothes to get comfortable and begin cooking. I do quite a bit of prep ahead of time. While the soup is cooking, go throw a load of laundry in or help the kids with homework. Maybe you need to grab a glass of wine to unwind from a hectic day.

Early prep allows you to do all those things that need doing and not feel rushed. Place steak pieces in a bowl and be ready add soy sauce. The beef in this recipe is used because it cooks fast, lending to tender bites with a chew factor. Chop all your vegetables and store in refrigerator. Have all canned goods out on the counter and ready to go. Most of all, have your Dutch oven ready to use on the stove. If you never prep ahead of time, start doing so and as a result you’ll be amazed what a time saver this is. Trust me you’ll wonder you never do this.

Hearty Beef and Vegetable Soup

For those of you that are Vegetarian, I have an option for you, too. Omit beef and use all vegetables. Furthermore, substitute  vegetable broth and cubes for beef broth and following recipe as written. A base of onion, garlic, celery and carrots lead the way for you to add any vegetable you like. Mushrooms add the meaty texture in the soup. Create a tasty, hearty vegetable soup using turnips, potatoes, green beans, corn, cabbage, tomatoes, zucchini, parsnips, and sweet green peas to name a few. Use my recipe as a guide to create your own amazing cold weather meal to warm your tummy. Hearty Beef and Vegetable Soup will keep at least 2 – 3 days in the refrigerator. Perfect for lunches and freezes well, too. So start prepping and delight yourself and your family on a cold winter night soon.

Hearty Beef and Vegetable Soup

 

Hearty Beef and Vegetable Soup

1 to 1 ¼ pounds sirloin tip or top sirloin steak, trimmed of excess fat, cut into ½-inch pieces

2 T. Tamari soy sauce

1 t. Canola oil

8 oz. package Baby Bella (Cremini) mushrooms, cleaned, stems trimmed, sliced and halved

1 large yellow onion, chopped

2 ribs celery, sliced

3 large carrots, peeled, sliced into disks

2 garlic cloves, minced (2 t.)

2 T. tomato paste

6 cups beef broth

3 beef bouillon cubes

2 bay leaves

1 – 14.5 oz. can diced tomatoes

1 – 14.5 oz. can cut green beans, drained

1 cup frozen corn

Kosher salt and black pepper to taste

Fresh parsley, minced for garnish

 

In a medium bowl, mix beef and soy sauce together and let sit for 15 minutes.

Heat Canola oil in a 6-quart Dutch oven and add in beef mixture. Brown beef until barely any pink remains, about 5 – 7 minutes. Add in mushrooms, onion, and celery, cooking until vegetables begin to soften, about 5 minutes.

Stir in carrots, garlic, and tomato paste, cooking 2 – 3 minutes. Pour in beef broth adding in bouillon cubes, bay leaves, tomatoes, green beans, and corn. Bring soup to boil, stir and lower heat to simmer and cook for about 45 minutes to one hour.

Discard bay leaves and adjust seasonings to taste. Serve in soup bowls and garnish with chopped parsley.

 

Vegetarian Option: Omit beef and add additional vegetables like diced potatoes, zucchini, lima beans, green peas, or cabbage. Omit beef broth and beef bouillon cubes using vegetable broth and vegetable bouillon cubes.

Makes 6 – 8 servings. Calories, 178. Carbs, 13.7 g.