Sandra This Paula Deen Vegetable Beef Soup is a hearty and classic recipe, which is made with beef stew meat and potatoes. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.
Paula Deen Vegetable Beef Soup Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
How To Make Paula Deen Vegetable Beef Soup
- Brown Half the Beef: Heat 1 Tbsp of olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper, then add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer to a plate.
- Brown Remaining Beef: Add another 1/2 Tbsp of oil to the pot and repeat the browning process with the remaining half of the beef. Transfer to the plate.
- Sauté the Vegetables: Add the remaining 1 Tbsp of oil to the now-empty pot. Add the onions, carrots, and celery and sauté for 3 minutes. Add the garlic and sauté for 1 minute longer until fragrant.
- Simmer the Soup Base: Pour in the broth, tomatoes, the browned beef, basil, oregano, and thyme. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add Potatoes: Add the potatoes to the soup, cover, and continue to simmer for 20 more minutes.
- Add Green Beans: Stir in the green beans and simmer for an additional 15 minutes, or until all the vegetables and beef are tender.
- Add Final Veggies and Serve: Stir in the frozen corn and peas and simmer until they are heated through, about 5 minutes. Stir in the fresh parsley and serve the soup warm.
Recipe Tips
- How to get the most tender beef? As the original recipe notes, look for a well-marbled cut of stew meat. The fat will render during cooking and make the beef incredibly tender. Also, don’t skip the step of browning the beef; it creates a deep, rich flavor.
- Can I use a slow cooker for this soup? Yes, this soup is perfect for a slow cooker. Follow the first three steps to brown the beef and sauté the vegetables on the stovetop. Then, transfer everything (except the green beans, corn, peas, and parsley) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the remaining vegetables in the last 30 minutes of cooking.
- How can I thicken the soup? This soup has a broth-based consistency. If you prefer a thicker, stew-like texture, you can make a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water, then slowly stir it into the simmering soup until it thickens.
- Can I use different vegetables? Absolutely! This soup is very versatile. Feel free to add other vegetables like mushrooms, zucchini, or a handful of spinach at the end.
What To Serve With Vegetable Beef Soup
This hearty soup is a complete meal on its own, but it’s even more delicious with a classic side.
- Warm, crusty bread or dinner rolls for dipping
- Buttery cornbread
- Saltine or oyster crackers
- A simple green salad with a light vinaigrette
How To Store Vegetable Beef Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. The flavor is often even better the next day.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Vegetable Beef Soup Nutrition Facts
- Calories: 344 kcal
- Carbohydrates: 30g
- Protein: 24g
- Fat: 11g
- Saturated Fat: 3g
- Sodium: 581mg
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of beef for vegetable soup?
Beef chuck is the best choice for stew meat. It’s a tougher cut with excellent marbling, which becomes incredibly tender and flavorful after a long, slow simmer.
Can you freeze vegetable beef soup?
Yes, this soup is perfect for freezing. The only thing to note is that the potatoes can sometimes become slightly grainy in texture after being frozen and thawed, but it is generally not very noticeable in a soup like this.
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables for convenience. For the best texture, add frozen carrots and celery with the potatoes, and add any other frozen vegetables like green beans and corn during the last 15-20 minutes of simmering.
Try More Recipes:
Paula Deen Vegetable Beef Soup Recipe
Description
A hearty and satisfying soup loaded with tender beef chunks and a medley of fresh vegetables, simmered in a rich, savory broth.
Ingredients
Instructions
- In a large pot, brown the seasoned stew meat in batches; set aside.
- In the same pot, sauté the onion, carrots, and celery until softened, then add garlic.
- Pour in the broth, tomatoes, and herbs. Return the beef to the pot.
- Bring to a boil, then cover and simmer for 30 minutes.
- Add the potatoes and simmer for another 20 minutes.
- Stir in the green beans, corn, and peas, and simmer for a final 20 minutes until all vegetables are tender.
- Stir in fresh parsley just before serving.
Notes
- For the most tender beef, choose a well-marbled cut like beef chuck.
- To save time, you can use 1 Tbsp of a pre-mixed Italian seasoning blend instead of the individual basil, oregano, and thyme.
- If using fresh corn or peas instead of frozen, add them at the same time as the green beans.
- This soup tastes even better the next day, making it a great make-ahead meal.
Paula Deen Vegetable Beef Soup Recipe
