Home-Made Vegetable Beef Soup
A hearty homemade vegetable beef soup featuring tender stew meat and a medley of frozen and fresh vegetables, perfect for comforting family meals and cold days.
Ingredients
Instructions
- Brown stewing meat in a large kettle, then add beef bouillon and boiling water.
- Add all vegetables and simmer for 2 1/2 to 3 hours on low heat.
- About 45 minutes before finishing, add 1 cup of pasta to the soup.
Tips & Substitutions
For a richer flavor, consider browning the vegetables along with the meat before adding the liquid. If you prefer a thicker soup, you can add a cornstarch slurry towards the end of cooking. Feel free to swap in different vegetables based on what's in season or what you have on hand; root vegetables or leafy greens work well. This soup can also be adapted for a slow cooker for a hands-off approach.
Serving Suggestions
This hearty vegetable beef soup pairs beautifully with crusty bread or a side salad for a complete meal. For an added crunch, serve with crackers or toasted baguette slices. Consider garnishing each bowl with fresh herbs like parsley or thyme for a burst of flavor. It also makes a comforting lunch when paired with a simple sandwich or a slice of Meat Loaf (Kid'S Favorite).
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, portion the soup into freezer-safe containers, leaving space for expansion, and it will keep for up to 3 months. To reheat, thaw overnight in the fridge, then heat on the stovetop or in the microwave until warmed through. Add a splash of water if the soup thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Home-Made Vegetable Beef Soup contains roughly 1187 calories, with 55g protein, 181g carbohydrates, and 34g fat. It is an excellent source of protein (111% of the Daily Value), dietary fiber (110% of the Daily Value), and potassium (97% of the Daily Value), and a good source of calcium. It also contributes 31g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this soup?
Absolutely! You can substitute the stew meat with ground beef or even shredded chicken if you prefer. Just keep in mind that the cooking time may vary; ground beef will cook faster, so add it later in the cooking process.
What if I don't have beef bouillon?
If you don't have beef bouillon, you can use beef stock or broth instead. This will still provide a rich flavor for your soup. Alternatively, vegetable broth works well if you're looking for a lighter version, though the flavor will be different.
Can I add more vegetables to the soup?
Yes, feel free to add more vegetables! Zucchini, bell peppers, or even leafy greens can be great additions. Just ensure that the total amount of vegetables does not overwhelm the broth. Adding them in the last hour of cooking will prevent them from becoming too soft.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).