The Best Vegetable Beef Soup
This homemade vegetable beef soup is hearty, comforting, and healthy! It features tender beef chunks, a medley of vegetables, and a rich broth. Make it in the slow cooker or stovetop for one of the best easy dinner ideas in the fall and winter months. It's also high-fiber, high-protein, low-carb (not keto), dairy-free, and gluten-free!
Servings 6 people
Calories260.4 kcal
Cost $ 1.30 per person
Equipment
- 1 slow cooker 6-quart (or 1 medium pot), depending on the chosen cooking method
- 1 large nonstick skillet to brown the beef (only if using the slow cooker method)
- 1 Chef's knife to chop vegetables
- 1 cutting board to cut vegetables
- 1 wooden spoon to mix soup
Ingredients
- 2 tablespoons olive oil divided (avocado, grapeseed, or sunflower oil also works).
- 1 pound boneless beef chuck roast trimmed and cut into bite-size pieces (chuck roast is ideal, but you can also use ground beef for a quicker cooking time).
- 1 ½ teaspoons salt plus more to taste
- Black pepper to taste
- 1 medium onion chopped shallots or leeks can work if you don’t have onions on hand.
- 3 cloves garlic minced (garlic powder will work in a pinch).
- 3 medium carrots cut into ½-inch thick slices (if carrots are unavailable, parsnips or sweet potatoes make good substitutes).
- 29 ounces can of diced fire-roasted tomatoes, not drained (regular diced tomatoes will also work). or 2 (14.5 oz.) cans
- 1 cup beef broth for a richer broth, add also ¼ cup red wine
- ½ teaspoon dried thyme you can also use rosemary, sage, marjoram, or oregano.
- 1 bay leaf or, use a fresh sprig of thyme.
- 1 cup of cubed butternut squash sweet potatoes are another good option.
- 1 cup chopped kale spinach or chard also make hearty soup additions.
- ½ cup frozen peas or, try frozen green beans.
- Fresh parsley sprigs optional for garnish you can also add chives or green onions.
Instructions
Slow Cooker
- Season the beef: Season the beef with 1 teaspoon salt, and pepper to taste. TIP: Take the beef out of the refrigerator at least 20-30 minutes before cooking. It will help to cook it evenly.
- Brown the beef: Heat a large no-stick skillet over medium-high heat. Add 1 tablespoon olive oil and brown the beef on all sides, about 5-8 minutes. Once the beef is lightly browned (it won’t be all the way cooked through), transfer it to a 6-quart slow cooker.
- Saute onion and garlic: Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Saute the onion for 3-4 minutes, or until softened, stirring occasionally. Add the garlic and saute for 30 seconds. Transfer them to the slow cooker!
- Combine the ingredients: Add the carrots, butternut squash, the remaining ½ teaspoon of salt, a good sprinkle of pepper, thyme, bay leaf, the tomatoes with the juices, and the broth (and wine if you want). Stir until all ingredients are combined.
- Cook: Cover and then cook on LOW for 8 to 10 hours or on HIGH setting for 4 to 5 hours. Stir in the kale 30 minutes before the cooking time ends.
- Serve: Remove and discard the bay leaf. Adjust the salt and pepper, stir in the peas, and garnish with parsley.
Stovetop Method
- Season the beef: Season the beef with 1 teaspoon salt, and pepper to taste. TIP: Take the beef out of the refrigerator at least 20-30 minutes before cooking. It will help to cook it evenly.
- Brown the beef: Heat a medium Dutch oven or pot over medium-high heat. Add 1 tablespoon olive oil and brown the beef on all sides, about 5-8 minutes. Once the beef is lightly browned (it won’t be all the way cooked through), transfer it to a plate.
- Sauté the veggies: In the same (now empty) pot, add the remaining 1 tablespoon of oil and saute the onion until softened about 4-5 minutes. Then add the garlic and saute for about 30 seconds.
- Cook the soup: Add the beef back to the pot, then the carrots, tomatoes, broth (and wine if you want), remaining ½ teaspoon of salt, pepper, thyme, and bay leaf. Boil and then decrease heat to bring to a low simmer. Cover and simmer for about 30 minutes; stirring occasionally, or until beef is tender.
- Add the butternut squash: After the first 30 minutes of simmering, add the squash to the soup, cover the pot, and continue to simmer for an additional 10 minutes or until tender.
- Stir in the kale and peas: Add the kale and peas, stir, and cook for about 5 minutes.
- Serve: Season the soup to taste with more salt and pepper. Discard the bay leaf and garnish with fresh parsley. Serve with bread to soak up all of that tasty broth!
Recipe Video
Recipe Notes
How to Store
How to Store
- Fridge: Store cool soup in an airtight storage container in the fridge for up to 4-5 days.
- Reheat: Heat leftovers in a pot on the stovetop over medium-low heat, adding a bit more broth as needed, or in the microwave until hot.
- Freezer: Place leftovers in an airtight freezer-safe container or in bags, and store in the freezer for up to 3 months. Make sure to label the soup with the date!
- Thawing: Let it thaw overnight in the fridge before reheating.
Nutrition
Calories: 260.4kcal | Carbohydrates: 16.9g | Protein: 17.8g | Fat: 13.8g | Saturated Fat: 4.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7.9g | Trans Fat: 0.5g | Cholesterol: 52.2mg | Sodium: 1069.7mg | Potassium: 546.8mg | Fiber: 3.9g | Sugar: 6.7g | Vitamin A: 9569.8IU | Vitamin C: 23.1mg | Calcium: 119.2mg | Iron: 3.3mg
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