Hearty Vegetable Beef Soup

Introduction: Dive into the comforting embrace of our Vegetable Beef Soup, a symphony of wholesome ingredients that harmonize to create a rich and satisfying culinary experience. Crafted with precision and love, this recipe transforms simple elements into a hearty and nutritious soup that warms both body and soul. Join us on a culinary journey as we unravel the artistry behind this delicious masterpiece.

Ingredients Unveiled: For the Beef Bouillon:

  1. 1 1/2 Pounds Beef Bouillon: The foundation of our soup, bringing depth and richness to every spoonful.

Vegetable Ensemble:

  1. 2 1/2 Tablespoons Olive Oil (Divided): A luscious medium for sautéing and enhancing the overall silkiness of the soup.
  2. Salt & Freshly Ground Black Pepper: Elevating flavors and ensuring a perfect balance in every bite.
  3. 1 3/4 Cups Yellow Onion (Chopped): Infusing a sweet and savory base to the soup.
  4. 1 1/4 Cups Carrots (Peeled and Shredded): Adding a hint of sweetness and vibrant color.
  5. 1 Cup Celery (Chopped): Providing a crisp texture and subtle earthy notes.
  6. 1 1/2 Teaspoons Garlic (Minced): Infusing a rich, aromatic essence into the soup.

Broth and Seasoning Symphony:

  1. 8 Cups Low-Sodium Beef Broth or Chicken Broth: A hearty base that carries the essence of the soup.
  2. 2 (14 Ounce) Tomatoes (Diced): Introducing a burst of freshness and acidity.
  3. 1 1/2 Teaspoons Dried Basil: Aromatic herbaceous notes that complement the vegetables and beef.
  4. 1 Teaspoon Dried Thyme: Adding a hint of earthiness and warmth.
  5. 1/2 Teaspoon Dried Oregano: Elevating the herbal complexity of the broth.

Vegetable Ensemble Continued:

  1. 1 Pound Red or Yellow Potatoes (Cubed): Providing a hearty and comforting element.
  2. 1 1/2 Cups Green Beans (Chopped): Infusing a vibrant and nutritious crunch.
  3. 1 1/2 Cups Frozen Corn: Sweetness and texture that balance the savory notes.
  4. 1 Cup Frozen Peas: A pop of color and freshness in every spoonful.
  5. 1/3 Cup Parsley (Chopped): A finishing touch that adds brightness and a burst of flavor.

Crafting the Culinary Symphony:

  1. Seared Beef Prelude: Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Season the beef with salt and pepper, searing each side for about 4 minutes. Set aside.
  2. Vegetable Ballet: Sauté onions, carrots, and celery in olive oil until translucent. Add garlic for the final minute, creating a fragrant medley.
  3. Broth and Seasoning Crescendo: Introduce broth, tomatoes, seared beef, and an ensemble of dried herbs. Season to taste and simmer for 30 minutes, allowing the flavors to meld into a symphonic broth.
  4. Hearty Vegetable Movement: Add potatoes, allowing them to simmer for 20 minutes. For a softer texture, include green beans at this stage.
  5. Vibrant Conclusion: Incorporate green beans, corn, and peas, simmering until all vegetables and beef reach tender perfection. Stir in parsley for a final burst of freshness.

Culinary Insight Duets:

  • Customization Crescendo: Tailor the Vegetable Beef Soup to your preferences by adjusting seasoning, vegetable quantities, or incorporating additional herbs for a personalized flavor profile.
  • Soup Storage Symphony: This soup’s flavors deepen over time. Consider making a large batch, allowing the soup to rest and reheating for an even more robust taste.

Nutritional Harmony: Balanced Bliss: Laden with nutrient-rich vegetables, lean beef, and aromatic herbs, this Vegetable Beef Soup offers a balanced and wholesome dining experience.

Conclusion: Delight in the robust flavors and heartwarming essence of our Vegetable Beef Soup. From the seared beef overture to the vibrant vegetable finale, every element in this recipe contributes to a culinary symphony that soothes the senses. Embrace the warmth of this nourishing creation, perfect for chilly evenings or anytime you crave a bowl of comfort. Elevate your soup experience with this gourmet delight that combines simplicity with culinary finesse.

VEGETABLE BEEF SOUP

*Ingredients

°1 1/2 pounds beef bouillon

°2 1/2 tablespoons of olive oil, divided

°Salt & freshly ground black pepper

°1 3/4 c chopped yellow onion (1 large)

°1 1/4 cups peeled and shredded carrots (3 medium)

°1 c chop celery (3 medium)

°1 1/2 tsp minced garlic (4 cloves)

°8 cups low-sodium beef broth or chicken broth

°2 (14 ounce) tomatoes, diced

°1 1/2 teaspoons dried basil

°1 teaspoon dried thyme

°1/2 teaspoon dried thyme

°1 pound red or yellow potatoes, cut into 3/4-inch cubes

°1 1/2 cups (5 ounces) chopped green beans (trimming ends first)

°1 1/2 cups frozen corn

°1 cup frozen peas

°1/3 c chopped parsley

*How to make:

Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat.

Dry the beef with paper towels, season with salt and pepper, then add half of the beef to the pot and let it sear for about 4 minutes, flipping halfway through.

Transfer the mixture to a plate, add another 1/2 tablespoon of oil to the pot, and repeat with the remaining half of the beef.

Add another 1 tablespoon of oil to the empty pot, then add the onions, carrots, and celery, then sauté for 3 minutes, add the garlic, sauté for 1 minute.

Stir in the broth, tomatoes, corned beef, basil, oregano, and thyme, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer, stirring once or twice all the time, for 30 minutes.

Add the potatoes and continue to simmer for about 20 minutes (you can also add green beans with the potatoes if you like them extra soft).

Add the green beans and simmer 15 minutes or until all the vegetables and beef are tender.

Adding corn and peas also simmer to heat through, about 5 mn. Stir in the parsley and serve hot.

Enjoy !