Tender and hearty chunks of beef slow cooked in a fire roasted tomato based broth. Beef and Vegetable Soup is a quick and easy meal that will warm you up during the cold winter months.
Beef and Vegetable Soup
If you haven’t noticed I’ve been making lots of cold weather foods lately?
Just last week it was my Cajun Stew Beef Fricot.
Prior to the Fricot, I made some delicious Southern Pinto Beans with Ham Shanks.
Don’t forget my family’s favorite Slow Cooker Italian Wedding Soup!
It’s cold out here y’all! All my family wants to eat are foods that will warm them up!
They love all things soup and beans.
Ingredients in Beef and Vegetable Soup
I decided to make a soup because I wanted something that was lighter than a stew, but still gave me that comforting vibe.
Don’t get me wrong. I love a nice and thick stew.
It’s something about that brown rich gravy that makes me feel all warm inside.
Served over rice and with some hot buttered cornbread you’re talking about some good eating!
However, we’re gonna lighten it up just a bit today. Here are the ingredients:
- Beef, London Broil
- Potatoes
- Onions
- Fire Roasted Tomatoes
- Beef and Chicken Broth
- Celery
- Garlic
How to Make Beef and Vegetable Soup
The word of the day is simplicity!
Let’s keep it real simple so we have more time to relax.
First, I used London Broil because it was on sale and it taste delicious!
Use whatever cuts of beef you prefer. Just make sure it’s a thick cut.
Cut the beef into about 2″ chunks.
Coat the beef in extra virgin olive oil, spices, and set aside.
Secondly, the most important step in this recipe.
Lightly, coat your meat in seasoned flour.
It’s time to brown the meat in olive oil to lock in the flavors.
This is the way my mama did it and so I’ll continue the tradition.
After browning the meat it’s time to saute our vegetables.
Saute the vegetables, minus the potatoes in the same pan you browned the meat in.
You want to make sure we get all of the flavor out of the pan into our vegetables.
Lots of beefy bits!
Lastly, add the meat, fire roasted tomatoes, and broth to the pan.
Stir well and cook until the beef is nice and tender. I would say about 1 1/2 -2 hours.
Add the potatoes the last thirty minutes of cooking time.
Cook until the potatoes are tender.
Serve over hot rice if desired with crusty bread.
Tips for Making Beef and Vegetable Soup
Use a good cut of beef. I love top or bottom round roast. When it’s on sale y’all!
This London Broil turned out excellent. You could also replace the beef with chicken thighs.
I say chicken thighs because they can handle being cooked longer than chicken breast.
Also, they just have more flavor! I suggest skinless, preferably boneless chicken thighs.
Fire-roasted tomatoes! Yes, fire roasted.
Please don’t use regular tomatoes if you can help it. The fire-roasted tomatoes takes this soup over the top!
Last tip of the day! Please, don’t add your potatoes too soon.
They will disappear in the soup and we don’t want that.
I suggest the last thirty minutes depending on the size of the potatoes.
Make sure your potatoes are nice, tender, and still look like a potato!
Try dicing them into about 2-3″ chunks.
If you want something really simple how about throwing in a pack of The Little Potato Company potatoes?
My family loves when I use these potatoes. No peeling required!
To rice or not to rice?
Rice isn’t needed for this soup. If you’re a rice eater than cook up some hot rice.
My family loves rice so I made a pot of Jasmine rice and suggested they only add a couple of spoonfuls to their bowl.
It’s all about the broth! Which is why I served this soup with a side of crusty french bread for dipping into the broth.
Enjoy!
Beef and Vegetable Soup
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 1x
Description
Tender and hearty chunks of beef slow cooked in a fire roasted tomato based broth. Beef and Vegetable Soup is a quick and easy meal that will warm you up during the cold winter months.
Ingredients
2 1/2 lbs beef, London Broil or Top Round, cut into 2” chunks
4 cups tomatoes, crushed, fire-roasted
4 cups beef broth, low sodium
4 cups chicken broth, low sodium
4 cups potatoes, peeled, diced into 2” chunks
2 cups carrots, peeled, diced or baby carrots
1 cup red onion, diced into chunks
1 cup white onion, diced into chunks
1 cup celery, diced
1/4 cup garlic, minced
2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon paprika
extra virgin olive oil
all purpose flour to coat beef
crusty bread
hot rice
Instructions
- Mix seasoning blend together and set aside.
- Rinse beef, pat dry, place into a large bowl.
- Coat beef with olive oil and 3 tablespoons of seasoning blend, mix well.
- Lightly coat beef in 1 cup of flour that has been seasoned with around 2 teaspoons of seasoning blend.
- Heat about 1/2 cup of extra virgin olive oil in a pan over medium heat. Add the beef and brown in batches around 2 minutes per side.
- Repeat until all the beef has been browned and transferred to a plate.
- Add more oil if needed to the same pan, add all of the vegetables minus the potatoes.
- Season the vegetables with 1 tablespoon of seasoning blend, mix well, and saute for about 5 minutes.
- Add the beef, tomatoes, remaining spices, and broth back to the pan. Bring mixture to a boil. Simmer for about 1 1/2-2 hours, stirring occasionally, or until the beef is fork tender. Add more broth during cooking if needed.
- Add the potatoes the last thirty minutes of cooking.
- Serve with crusty bread for dipping, over hot rice if desired.
Notes
I used a russet potato for this soup. Red baby potatoes work just as well. You would only have to dice them in half. I don’t peel my potatoes when I use red potatoes. Also, fingerling potatoes work very well too.
Keywords: Beef and Vegetable Soup, Soup, Vegetable Beef Soup, Slow Cooker Soup, Vegetable Soup,
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