There’s something magical about a big pot of beef vegetable soup simmering on the stove. It’s not just food—it’s comfort in a bowl. This recipe, inspired by my abuela’s Caldo de Res, is packed with tender beef chunks, fresh vegetables, and a broth so rich and flavorful, it’ll warm you from the inside out. Growing up, this soup was our go-to on chilly evenings, and now it’s a staple in my own kitchen. Whether you’re feeding a crowd or just craving something hearty and nutritious, this beef vegetable soup is pure soul food. Trust me, one spoonful and you’ll be hooked.
Ingredients List
Gathering the right ingredients is the first step to making this incredible beef vegetable soup. Here’s what you’ll need:
- 500g beef chuck – cut into bite-sized chunks (this cut gets beautifully tender when simmered)
- 1 large onion – chopped (trust me, you want those pieces small enough to melt into the broth)
- 3 garlic cloves – minced (fresh is best – that jarred stuff just doesn’t compare)
- 2 carrots – sliced into coins (about ½-inch thick so they hold their shape)
- 2 potatoes – diced (I like Yukon Golds for their buttery texture)
- 1 zucchini – sliced (adds such a nice freshness)
- 1 cup green beans – trimmed and cut in half
- 1 cup corn kernels (fresh when in season, but frozen works great too)
- 1 celery stalk – chopped (don’t skip this – it adds amazing depth)
- 1 medium tomato – diced (adds just the right acidity)
- 8 cups beef broth (homemade if you’ve got it!)
- 2 tbsp olive oil (for that perfect browning)
- Salt and pepper – to taste (you’ll be adjusting this as you go)
- 1 bay leaf (that little flavor bomb makes all the difference)
See? Nothing too fancy – just real, honest ingredients that come together to make something truly special. Now let’s get cooking!
How to Prepare Beef Vegetable Soup
Alright, let’s get this beautiful soup going! I promise it’s easier than you think – just follow these simple steps and you’ll have a pot of comfort ready in no time.
Browning the Beef
First things first – grab your biggest, heaviest pot and heat that olive oil over medium-high heat. When it’s shimmering (but not smoking!), add your beef chunks in a single layer. Don’t crowd them! We want that gorgeous golden crust, not steamed meat. Work in batches if needed. Let each piece get nice and brown on all sides – this is where all that deep, rich flavor starts. Oh, and don’t worry about the brown bits stuck to the bottom – that’s liquid gold waiting to happen!
Building the Broth
Now, reduce the heat to medium and toss in your onions and garlic. Stir them around until they’re soft and fragrant – about 3 minutes should do it. Return all that beautiful beef to the pot, then pour in your broth. Add the bay leaf, a good pinch of salt, and a few grinds of pepper. Bring it to a boil, then immediately lower the heat to a gentle simmer. Cover it and let it work its magic for about an hour – this is when the beef gets fall-apart tender.
Adding the Vegetables
Time for the veggie party! First, add the carrots, potatoes, and celery – these tougher veggies need about 20 minutes to soften up. Then comes the zucchini, green beans, corn, and tomato – they only need about 15 minutes to become perfectly tender but still hold their shape. Give it a taste – does it need more salt? A bit more pepper? Adjust to your liking, then fish out that bay leaf (nobody wants to bite into that!). And voila – soup’s on!
Why You’ll Love This Beef Vegetable Soup
This isn’t just any soup – it’s a bowl of pure comfort with benefits! Here’s why it’ll become your new favorite:
- Comfort in every spoonful – That rich beef broth with tender chunks of meat and veggies? It’s like a warm hug from the inside.
- Nutrient-packed goodness – Packed with fresh vegetables, it’s a meal that actually makes you feel good about seconds.
- One-pot wonder – Minimal cleanup for maximum flavor – my kind of cooking!
- Better the next day – The flavors meld beautifully overnight (if you can resist eating it all at once).
- Customizable – Use whatever veggies you have on hand – it’s forgiving and flexible.
Trust me, once you try this beef vegetable soup, you’ll be making it all season long!
Tips for Perfect Beef Vegetable Soup
Want to take your soup from good to “oh my goodness” amazing? Here are my tried-and-true secrets:
- Brown that beef well – Those crispy bits equal flavor gold! Don’t rush this step – it makes all the difference.
- Homemade broth is magic – If you’ve got time, make your own. The depth of flavor is unreal.
- Let it rest – Like a good stew, this soup tastes even better after sitting for an hour or two.
- Season in layers – Add a little salt at each stage rather than all at the end.
- Don’t overcook the veggies – They should be tender but still have some bite when you serve.
Follow these simple tricks and you’ll have soup perfection every time!
Ingredient Notes and Substitutions
Don’t stress if you’re missing an ingredient – this beef vegetable soup is wonderfully adaptable! Here’s how to make it work with what you’ve got:
- Beef chuck can swap with stew meat or short ribs (just remove bones after cooking). For a leaner option, sirloin works but won’t be as tender.
- No zucchini? Try yellow squash or even cabbage wedges added with the last veggies.
- Green beans missing? Peas or chopped asparagus make great stand-ins.
- Corn alternatives include diced bell peppers or even a handful of barley for heartiness.
- Vegetable broth works if you’re out of beef broth, though the flavor will be lighter.
See? Plenty of ways to make this soup your own while keeping that soul-warming goodness!
Serving Suggestions for Beef Vegetable Soup
This hearty beef vegetable soup is practically a meal on its own, but oh, the things you can pair with it! My absolute must-have? A big hunk of crusty bread for soaking up every last drop of that glorious broth. For a fresh contrast, try a simple green salad with lemon vinaigrette. And if you’re feeling extra indulgent, a sprinkle of queso fresco or avocado slices takes it over the top!
Storage and Reheating Instructions
Here’s the beautiful thing about this beef vegetable soup – it actually gets better as it sits! Let it cool completely, then transfer to airtight containers. It’ll keep in the fridge for up to 4 days, or freeze beautifully for 3 months. When reheating, go low and slow on the stovetop – microwave zapping can make the veggies mushy. If it seems too thick, just add a splash of broth or water to loosen it up. Pro tip: The flavors intensify overnight, so leftovers might just be the best part!
Nutritional Information
Here’s the scoop on what you’re getting in every comforting bowl of this beef vegetable soup (based on one serving):
- Calories: 320
- Protein: 28g (that beef packs a punch!)
- Carbs: 25g
- Fiber: 5g (thanks to all those gorgeous veggies)
- Sugar: 6g
- Fat: 12g
Keep in mind these are estimates – your exact numbers might vary depending on specific ingredients and brands used. But one thing’s for sure – this soup gives you hearty comfort and nutrition in every spoonful!
FAQ Section
Can I make this beef vegetable soup in a slow cooker?
Absolutely! Brown the beef first (this step is non-negotiable for flavor), then toss everything except the last round of veggies into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the zucchini, green beans, corn, and tomato in the last 30 minutes so they don’t turn to mush.
What if my soup turns out too thin?
No worries! If your broth needs more body, try mashing some of the potatoes against the side of the pot to thicken it naturally. Or simmer uncovered for 10-15 minutes to reduce. My abuela would sometimes toss in a handful of rice to soak up extra liquid while adding heartiness.
Can I freeze this soup?
You bet! This beef vegetable soup freezes like a dream. Just cool completely and store in freezer-safe containers (leave some headspace for expansion). The veggies might soften a bit when reheated, but the flavor will still be amazing. It keeps well for 3 months – just thaw overnight in the fridge before reheating gently on the stove.
Is there a way to make this soup faster?
For a quicker version, use pre-cut stew meat and smaller veggie pieces. Pressure cookers work wonders too – brown the beef, then pressure cook with broth for 20 minutes, quick release, add all veggies, and cook another 5 minutes. Not quite as deep in flavor, but still delicious when you’re short on time!
Did this beef vegetable soup warm your soul like it does mine? I’d love to hear how it turned out! Leave a star rating below, share your experience in the comments, or tag me on social media so I can see your beautiful soup creations. Happy cooking, friends!
PrintHearty Beef Vegetable Soup Recipe Comforts in Every Bowl
A hearty and nutritious beef vegetable soup that combines tender beef chunks with a variety of fresh vegetables, simmered to perfection in a flavorful broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
- 500g beef chuck, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- 1 cup corn kernels
- 1 celery stalk, chopped
- 1 tomato, diced
- 8 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef chunks and brown on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Return beef to the pot. Add beef broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add carrots, potatoes, and celery. Cook for 20 minutes.
- Stir in zucchini, green beans, corn, and tomato. Cook for an additional 15 minutes until vegetables are tender.
- Adjust seasoning if needed. Remove bay leaf before serving.
Notes
- You can add other vegetables like cabbage or peas if desired.
- For a richer flavor, use homemade beef broth.
- This soup tastes even better the next day as the flavors meld together.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
