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Vegetable Beef Soup in a bowl
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Vegetable Beef Soup

Hearty veggies, tender beef, & a decadently savory broth all combine to give you the classic dinner favorite: Vegetable Beef Soup!
Course Soup
Cuisine American
Keyword beef and vegetable soup recipes, beef soup recipes, vegetable soup recipes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 486kcal
Author Kathleen

Ingredients

  • 2 pounds flank steak trimmed and cut Into 1/2-inch cubed
  • 2 tablespoons soy sauce
  • 4 tablespoons vegetable oil divided
  • 16 ounces cremini mushrooms, trimmed and quartered
  • 2 cups yellow onion, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 48 ounces low sodium beef broth
  • 1 1/2 tablespoons Better than Bouillon~beef flavor
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fresh thyme, chopped
  • 2 bay leaves
  • 2 (14.5-ounce) cans petite diced tomatoes, including juice
  • 2 large russet potatoes, peeled and cut into small cubes
  • 4 medium carrots, peeled and cut into small cubes
  • 2 celery stalks, cut into small cubes
  • 1 cup frozen green beans, thawed and well-drained
  • salt
  • black pepper

Instructions

  • In a medium mixing bowl, combine the beef (2 pounds) and soy sauce (2 tablespoons); set aside and marinate for 15 minutes.
  • In a large Dutch oven, heat 1-2 tablespoons of vegetable oil, over medium heat until it begins to shimmer. Add the mushrooms (16 ounces) and saute, stirring frequently until the mushrooms are soft. Remove to a bowl and set aside. 
  • In the same pan, add 1-2 tablespoons of oil and the onions (2 cups) and brown, stirring frequently until the onions are browning and dark pieces are forming on the bottom of the pan, about 8-12 minutes. Remove the cooked onions to the bowl of mushrooms and set aside.
  • Add 1-2 tablespoons of oil to the pan, then add half the beef. Cook, stirring occasionally until liquid evaporates and the beef begins to brown, about 6-10 minutes. Remove to a plate and brown the remaining meat the same way. 
  • Return the first batch of browned meat back to the pan with the second batch. 
  • Add 1 teaspoon salt, 1 teaspoon pepper, tomato paste (2 tablespoons), and garlic (6 cloves) and cook stirring constantly, for about 30 seconds. 
  • Add the red wine (1/2 cup), maintain the heat, and stir vigorously with a wooden spoon to loosen up the brown bits. Continue to cook until the liquid becomes syrupy, about 1-2 minutes.
  • Add the rest of the ingredients along with the cooked mushroom/onion mixture and bring to a boil. 
  • Reduce heat and cook on low, covered, until the vegetables and meat are tender 40-50 minutes. Remove bay leaf and adjust seasoning and serve.

Notes

  1. You can substitute 2 pounds of ground beef instead of cubed flank steak. I recommend draining off excess fat if you're using ground beef.
  2. Opt for regular pans instead of non-stick pans to create the brown bits that are intended for deglazing.
  3. Don't forget to sauté the aromatic vegetables before adding them to the soup.
  4. Deglaze: For this soup recipe, it’s important to brown the onions until they are well browned—look for small dark bits (dark brown not black) forming on the bottom of the pan. Those bits are what the French call fond, and they help to create a deep, fantastic flavor in your finished soup. That depth of flavor is intensified when the beef is browned in the same skillet. That creates another layer of fond which is added to the soup when the pan is deglazed.

Nutrition

Serving: 1/6 of the recipe | Calories: 486kcal | Carbohydrates: 36g | Protein: 43g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 1103mg | Potassium: 2297mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7075IU | Vitamin C: 15.9mg | Calcium: 102mg | Iron: 4.3mg