Old Fashioned Vegetable Beef Soup is a hearty and comforting dish that has been a staple in many households for generations. This classic soup is a masterclass in simplicity, with a rich beef broth and a medley of vegetables that combine to create a deeply satisfying and nostalgic meal. As the soup simmers, the flavors of the beef, vegetables, and broth meld together to create a dish that is greater than the sum of its parts. With its ease of preparation and adaptability to suit any taste, Old Fashioned Vegetable Beef Soup is a true classic that can be enjoyed by the whole family.
Ingredients:
* 2 pounds beef stew meat (chuck or round)
* 4 tablespoons vegetable oil
* 1 large onion, chopped
* 3 cloves garlic, minced
* 3 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 potatoes, peeled and chopped
* 1 large can (14.5 oz) diced tomatoes
* 4 cups beef broth
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 bay leaf
* Salt and pepper, to taste
* Fresh parsley, chopped (optional)
Cooking Steps:
1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
2. Add the onion, garlic, carrots, celery, and potatoes to the pot. Cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10-12 minutes.
3. Add the tomatoes, broth, thyme, basil, and bay leaf to the pot. Stir to combine, then add the browned beef back to the pot.
4. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the beef is tender and the vegetables are falling apart.
5. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Tips and Variations:
* To make a more intense broth, use beef bones instead of stew meat. Simply brown the bones in the pot, then add the vegetables and broth to make the soup.
* Add other vegetables to the soup to suit your taste, such as diced bell peppers, sliced mushrooms, or chopped cabbage.
* Substitute chicken or pork broth for the beef broth to create a different flavor profile.
* Add some heat to the soup by stirring in some red pepper flakes or diced jalapenos.
* Serve the soup with a swirl of sour cream or a sprinkling of grated cheddar cheese for added richness and depth.
Other Versions:
* For a creamier soup, puree some or all of the vegetables in a blender or food processor before returning them to the pot.
* For a heartier soup, add cooked pasta, rice, or barley to the pot during the last 30 minutes of cooking.
* For a vegetarian version, omit the beef and add extra vegetables and broth to make up for the flavor.
* For a French-inspired version, add some diced ham, pearl onions, and a splash of dry white wine to the pot.
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