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Hearty Beef Vegetable Soup will warm you through from head to toe! Tender chunks of beef and vegetables are combined in a beefy tomato broth. This soup is fantastic!
Whenever we eat this Hearty Beef Vegetable Soup, I always feel a little virtuous knowing that I’m getting a good portion of my daily vegetable allowance in – just by enjoying a terrific bowl of soup! (Even better when the kids enjoy eating it too!)
This beef vegetable soup is thick and hearty and starts with our homemade beef stock as the base with a deep, rich flavor. Then seared chunks of beef and a variety of vegetables are added, along with tomato paste, red wine and tomato juice.
Its beefy, hearty and absolutely delicious!
Why You’ll Love Hearty Beef Vegetable Soup
- It’s a filling meal in one bowl.
- You can change up the vegetables to suit your tastes or what you have on hand in the fridge.
- This recipe makes a generous amount of soup – great for feeding a crowd, or for enjoying leftovers at another meal.
Key ingredients and Substitutions
- Beef chuck – This cut of beef has great flavor and can withstand the lengthy cooking time of this soup.
- Beef stock – We used our homemade beef stock in this recipe, but a boxed, low-sodium beef stock or broth can be used in a pinch
- Tomato – Both tomato paste and canned diced tomatoes are used in the soup to add deep, rich flavor and thickness to the stock. V-8 juice (or tomato juice) is used to deglaze the pan as well.
- Fresh vegetables – You’ll include a variety of onions, celery, carrots, leeks, garlic, cabbage, white turnip, green beans, yellow potato and fresh baby spinach in this hearty soup. You can swap in other root vegetables and other greens if you prefer. (Just note that some greens will require a longer cooking time than the baby spinach.)
- Canned vegetables – Canned corn kernels and white cannelloni beans complete the soup with substance. You can swap in fresh or frozen corn, and other small beans if you prefer.
- Seasoning – This soup is simply seasoned with kosher salt, black pepper, and dry thyme. A splash of red wine is also used to deglaze the pan – adding flavor as well.
Special supplies needed
- Large Dutch oven or soup pot.
How do I make Hearty Beef Vegetable Soup?
- Sear the chunks of beef until browned on all sides, then remove to a platter.
- Sauté the fresh vegetables, then add tomato paste and thyme.
- Deglaze the pan with red wine and V-8 juice, making sure to scrape up any bits (or “fond”) that have stuck to the bottom of the pot.
- Add seared beef back to the pot, along with water and broth. Then simmer for an hour, uncovered, so the soup liquids reduce a bit and the flavors intensify.
- Add diced tomato, cabbage, turnip and green beans – then simmer until the vegetables are tender.
- Add potatoes, spinach, corn and white beans and simmer again until the potatoes are tender.
- Serve hot in bowls – some crusty garlic bread on the side is a great option.
Chef’s Tip – When browning the beef, don’t crowd the pan as the juices from beef will create steam instead of evaporating and allowing a good sear. Sear in batches and remove to a bowl as you finish each batch, adding more olive oil as needed.
Frequently asked Questions
Can I make Hearty Beef Vegetable Soup ahead of time? Yes, this soup is great chilled, reheated and served the next day.
How do I store leftovers? Store in covered containers for up to three days in the refrigerator.
How do I reheat leftovers? Heat several portions in a saucepan or reheat individual portions in the microwave.
Can I freeze? Yes, this soup freezes well. Just note that a few of the vegetables may have a softer texture however after thawing.
Can I make this soup in a slow cooker? Yes, although you’ll want to sear the beef and saute the onions, celery, carrots, leeks and garlic before adding to the slow cooker.
You may like these other soup recipes:
- Ham and Vegetable Soup
- Polish Barley and Vegetable Soup
- Hearty Vegetable Soup
- Hamburger Soup
- Fall Harvest Vegetarian Corn and Butternut Chowder
1 1/2 pounds beef chuck trimmed and cut into bite sized pieces (Start with a larger roast to yield 1 1/2 pounds after trimming. Our roast started as 2 1/4 pounds and ended at 1 1/2 pounds after trimming fat)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil, divided
1 cup yellow onion, diced
1/2 cup celery, diced
1 cup carrots, diced into bite sized pieces
1/2 cup leeks diced, white only and cleaned of all sand
1 tablespoon fresh garlic, minced
1 6-ounce can tomato paste
1 teaspoon dry thyme
2 6-ounce cans V-8 juice
1/2 cup bold red wine such as Merlot
2 quarts beef stock or broth, see our homemade recipe here or buy a low sodium boxed broth
2 cups water
1 14-ounce can diced tomatoes with juice
1 cup green cabbage cut up (buy bagged shredded cabbage if a small head is not available)
1/2 cup white or purple turnip (could also use yellow turnip cut very small, or celery root)
1/2 cup green beans, trimmed and coarsely cut up into bite sized pieces
1 cup yellow potato, peeled and cut into bite sized pieces, then held in cold water to prevent oxidation
3 ounces baby spinach
1 11-ounce can kernel corn, drained
1 14.5-ounce can white cannelloni beans, drained
Additional salt and pepper, as needed
- Coat the beef pieces in the salt and pepper.
- In a large Dutch oven or heavy bottomed soup pot, heat 2 tablespoons of the oil over medium high heat.
- Add some of the beef so that the pieces are not touching and sear on both sides, about two minutes each side. Remove to a bowl and keep searing beef in batches, using more oil as needed until all of the beef has been seared and removed to a bowl.
- Add the rest of the oil and then add the onions, celery, carrots and leeks and cook and stir three minutes.
- Add the garlic and cook one more minute.
- Add the tomato paste and cook one minute, stirring and scraping.
- Add the thyme, V-8 and red wine and stir and scrape and cook until most of the liquid is gone and the mixture is thick, about two minutes.
- Add the beef broth, water, and the seared beef along with any juices collected in the bowl.
- Bring to a boil then lower to a simmer and cook for one hour uncovered. Skim off any foam that floats to the top just as you turn the burner down to simmer.
- After the hour, add the diced tomatoes, cabbage, turnip and green beans and bring back to a boil then simmer for ten minutes.
- Drain the yellow potatoes and add along with the spinach, corn and beans. Bring back to a boil and then simmer for five more minutes.
- Taste and adjust seasoning if needed. Serve immediately.
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