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Pioneer Woman Vegetable Beef Soup

Pioneer Woman Vegetable Beef Soup - recipe card
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A hearty, rustic vegetable beef soup that simmers low and slow until the beef is meltingly tender and the broth is rich with deep, savory flavor. Loaded with colorful vegetables and a tomato-based broth, this is ultimate comfort food for chilly evenings.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 lb beef chuck, cut into 1/2-inch cubes
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 cup)
  • 2 celery stalks, sliced 1/4-inch thick (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 bay leaf
  • 1 tsp dried thyme
  • 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 1.5 cups)
  • 1 cup frozen green beans, thawed
  • 1/2 cup frozen peas, thawed
  • 2 tbsp fresh parsley, chopped, for garnish (optional)

Instructions

  1. Heat 1 tbsp of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers. Season the beef cubes with 1/2 tsp salt and 1/4 tsp pepper, then add them in a single layer (work in batches if necessary to avoid overcrowding). Sear without moving for 3-4 minutes until a rich brown crust forms, then flip and brown all sides, about 3 more minutes total. Transfer the beef to a plate and set aside.
  2. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion, carrots, and celery, stirring to scrape up any browned bits from the bottom. Cook, stirring occasionally, until the vegetables begin to soften and the onion is translucent, about 5 minutes — this builds the aromatic base.
  3. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning. The garlic should sizzle gently but not brown.
  4. Pour in the beef broth and use a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom — this is where deep flavor lives. Add the diced tomatoes with their juices, bay leaf, and dried thyme. Stir to combine.
  5. Return the seared beef to the pot, along with any accumulated juices. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let simmer gently for 45 minutes, until the beef is nearly tender.
  6. After 45 minutes, add the diced potatoes and the remaining 1/2 tsp salt and 1/4 tsp pepper. Continue to simmer, covered, for another 15 minutes, until the potatoes are just fork-tender but still hold their shape.
  7. Add the thawed green beans and peas, and simmer uncovered for 5 minutes more, until they are heated through and bright green. Discard the bay leaf.
  8. Taste the soup and adjust seasoning with salt and pepper if needed. Ladle into warm bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread or crackers.
  9. For a make-ahead or deeper-flavor option, cool the soup completely, then refrigerate overnight (this is an optional step). Reheat gently over medium-low before serving.

Notes

Storage: Cool soup completely and store in an airtight container in the refrigerator for up to 4 days. Freeze: Transfer to a freezer-safe container leaving 1-inch headspace, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheating: Warm on the stovetop over medium heat, stirring occasionally, until simmering, about 8-10 minutes. Add a splash of beef broth if the soup has thickened too much.

Nutrition

Keywords: pioneer woman vegetable beef soup, vegetable beef soup, beef soup recipe, hearty soup, comfort food, stovetop soup, with potatoes, carrot, celery, tomatoes, gluten free

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-vegetable-beef-soup-recipe/