Big Batch Vegetable Beef Soup

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Big Batch Vegetable Beef Soup

Introduction

Vegetable Beef Soup is a timeless, hearty, and nutritious dish that brings comfort to any table. It’s a perfect meal for large families, meal prepping, community gatherings, or simply for enjoying leftovers throughout the week. This soup combines tender beef chunks with a medley of colorful vegetables and herbs, slowly simmered in a rich, savory broth. It’s a one-pot wonder that satisfies both hunger and the soul.

History

The origins of vegetable beef soup can be traced back centuries, rooted in traditions of frugality and resourcefulness. In many cultures, soups were made using available vegetables from the garden and leftover meat or bones. In the United States, this dish gained popularity during the Great Depression, when stretching a small amount of meat with affordable vegetables was essential. Over time, the recipe evolved into a beloved staple, known for its versatility and heartwarming nature.

Ingredients

(Yields approximately 12 to 14 servings)

For the beef:

  • 2.5 lbs (1.1 kg) beef chuck or stew meat, cut into bite-size cubes
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

For the soup:

  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 6 carrots, sliced
  • 5 celery stalks, chopped
  • 4 medium potatoes, peeled and diced
  • 1 cup green beans, trimmed and cut
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup green peas (fresh or frozen)
  • 1 zucchini, chopped
  • 1 can (14 oz) diced tomatoes
  • 8 cups beef broth or stock
  • 2 cups water (optional, for a thinner broth)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce (optional)
  • Fresh parsley, chopped (for garnish)

Instructions and Methods

Method 1: Stovetop

  1. Brown the beef:
    Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Brown them in batches until all sides are seared. Remove and set aside.
  2. Sauté the vegetables:
    In the same pot, add onions, garlic, carrots, and celery. Sauté for 5 to 7 minutes until softened and aromatic.
  3. Build the broth:
    Return the beef to the pot. Stir in the beef broth, water (if using), tomato paste, diced tomatoes, thyme, oregano, bay leaf, and Worcestershire sauce. Mix well.
  4. Simmer the soup:
    Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until the beef is tender.
  5. Add vegetables:
    Add potatoes, green beans, corn, peas, and zucchini. Simmer for an additional 30 to 40 minutes until all vegetables are cooked through.
  6. Final touches:
    Remove the bay leaf. Adjust salt and pepper to taste. Sprinkle chopped parsley on top before serving.

Method 2: Slow Cooker

  1. Brown the beef and sauté the onions and garlic in a skillet.
  2. Transfer all ingredients (except zucchini and peas) to the slow cooker.
  3. Cook on Low for 8 to 10 hours or on High for 5 to 6 hours.
  4. Add zucchini and peas during the final hour.
  5. Taste and adjust seasoning before serving.

Method 3: Instant Pot / Pressure Cooker

  1. Use the sauté function to brown the beef and vegetables.
  2. Add all ingredients (except peas and zucchini). Secure the lid and cook on High Pressure for 35 minutes.
  3. Quick release the pressure. Add peas and zucchini and simmer on sauté mode for 10 more minutes.
  4. Taste, garnish with parsley, and serve hot.

Health Benefits

  • Rich in nutrients: Offers a balanced combination of protein, fiber, vitamins, and minerals.
  • Supports immunity: Ingredients like garlic, carrots, and parsley are known for immune-boosting properties.
  • Hydrating and filling: High water content makes it both hydrating and satisfying.
  • Heart-friendly: Low in saturated fat and customizable for low-sodium diets.
  • Weight-friendly: Low in calories while high in fiber and protein, promoting satiety.

Formation of the Recipe

The recipe follows a structured, three-stage process:

  1. Foundation: Searing the meat and sautéing aromatics to create a deep base of flavor.
  2. Body: Simmering the beef and broth with dried herbs and tomatoes to form a savory core.
  3. Finishing touches: Adding softer vegetables toward the end to maintain freshness and texture.

Conclusion

Big Batch Vegetable Beef Soup is more than just a meal; it is a gesture of warmth and care. This hearty soup is perfect for sharing with family and friends, storing for busy days, or simply enjoying by yourself with a slice of warm bread. It’s adaptable, economical, and deeply satisfying.

For the Lovers of this Dish

This recipe is especially loved by:

  • Home cooks who enjoy slow-simmered, comforting meals.
  • Families looking for affordable and healthy batch cooking options.
  • Anyone who appreciates a dish that tastes better with time.
  • Those who love versatile meals that can be frozen and reheated with ease.

Make it your own by adding barley, pasta, or beans, or swapping in seasonal vegetables. No matter how it’s customized, this soup remains a timeless favorite for good reason.

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