Winter Vegetable Beef Soup
A hearty winter vegetable beef soup packed with tender beef, colorful vegetables, and robust flavors, perfect for warming up cold days and suitable for family dinners.
Ingredients
- 2 Tbsp. butter ⓘ
- 3 onions, finely chopped ⓘ
- 1 1/2 lb. lean ground beef or stewing beef ⓘ
- 1 clove garlic, crushed ⓘ
- 3 c. beef stock ⓘ
- 2 (1 lb. 12 oz.) cans Italian-style tomatoes ⓘ
- 1 c. peeled, diced potatoes ⓘ
- 1 c. diced celery ⓘ
- 1 c. peeled and diced carrots ⓘ
- 1 c. green beans ⓘ
- 1 1/2 c. dry red wine ⓘ
- 1/2 tsp. dried basil ⓘ
- 2 Tbsp. chopped parsley ⓘ
- 1/4 tsp. dried thyme ⓘ
- 2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
Instructions
- In an 8-quart kettle, melt butter and cook onions until tender, about 5 to 7 minutes.
- Stir in ground beef and cook until browned.
- Add crushed garlic and cook until fragrant.
- Add beef stock, Italian-style tomatoes, diced potatoes, celery, carrots, green beans, red wine, dried basil, dried thyme, salt, and pepper.
- Bring soup to a boil over high heat.
- Reduce heat and simmer, covered, for 1 1/2 hours.
- Make ahead by preparing a day or two before serving.
- Stretch leftovers by adding more carrots, potatoes, or other vegetables as desired.
Tips & Substitutions
For a richer flavor, consider using a combination of lean ground beef and stewing beef. If you prefer a thicker soup, mash some of the potatoes before adding them, or blend a portion of the soup and stir it back in. Fresh herbs can elevate the taste, so feel free to substitute the dried basil and thyme with fresh if available. This soup can be made ahead, allowing the flavors to meld beautifully.
Serving Suggestions
Serve this hearty soup with crusty bread or over a bed of rice for a filling meal. A sprinkle of fresh parsley on top adds a nice touch. For a complete dinner, consider pairing it with a side salad or roasted vegetables. This dish pairs beautifully with Glazed Beef Balls, making it a comforting option for winter gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens too much, add a splash of beef stock or water to reach your desired consistency. It also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Winter Vegetable Beef Soup contains roughly 1008 calories, with 48g protein, 66g carbohydrates, and 64g fat. It is an excellent source of vitamin C (101% of the Daily Value), protein (96% of the Daily Value), and iron (83% of the Daily Value). Note that it is relatively high in sodium, at 1777mg per serving (77% of the Daily Value).
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 different vegetables in this soup?
Absolutely! This recipe is quite flexible. You can add vegetables like parsnips, turnips, or even corn based on your preference or what you have on hand. Just be sure to adjust the cooking time if you're using tougher veggies that may require longer to become tender.
Is this soup suitable for meal prep?
Yes, this soup is perfect for meal prep! You can make it in advance and store it in the fridge or freezer. It actually tastes better the next day as the flavors develop. Just be sure to reheat it properly and add a little liquid if it thickens too much.
What kind of wine should I use for the soup?
A dry red wine works best in this soup. Varieties like Cabernet Sauvignon, Merlot, or a Chianti are great choices. Avoid sweet wines, as they can alter the flavor profile of the soup. The wine enhances the richness and depth, making the soup even more flavorful.
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).