One-Pot Beef & Vegetable Soup

One-pot meals have become a staple in our household, especially during busy weeknights. There’s something incredibly comforting about simmering everything together in a single pot, allowing flavors to meld and deepen. Recently, I stumbled upon a recipe for One-Pot Beef & Vegetable Soup, and let me tell you, it was an instant hit! From the rich, savory broth to the tender chunks of beef and perfectly cooked vegetables, every spoonful was a delight. Even my pickiest eater, who usually shies away from vegetables, devoured a whole bowl and asked for seconds. This soup is not just delicious and easy to make, but it’s also incredibly versatile. You can easily customize it with your favorite vegetables or adjust the seasonings to your liking. It’s become a regular in our rotation, and I’m excited to share this fantastic recipe with you, so you can experience the same warmth and satisfaction in your own kitchen.

Ingredients for Hearty One-Pot Beef & Vegetable Soup

• Beef Chuck: 2 lbs, cut into 1-inch cubes. Provides rich, meaty flavor and becomes incredibly tender as it simmers.
• Olive Oil: 2 tablespoons. Used for browning the beef and sautéing vegetables, adding a touch of healthy fat and flavor.
• Yellow Onion: 1 large, chopped. Forms the aromatic base of the soup, contributing sweetness and depth.
• Carrots: 3 large, peeled and sliced. Adds sweetness, color, and essential vitamins to the soup.
• Celery: 3 stalks, chopped. Provides a subtle, savory flavor and pleasant texture contrast.
• Garlic: 4 cloves, minced. Essential for adding pungent aroma and robust flavor to the soup.
• Beef Broth: 8 cups. The liquid base of the soup, enhancing the beef flavor and providing moisture.
• Diced Tomatoes: 1 (14.5 ounce) can, undrained. Adds acidity, sweetness, and body to the soup, creating a richer broth.
• Potatoes: 2 large, peeled and cubed. Starchy and hearty, potatoes thicken the soup and add substance.
• Green Beans: 1 cup, trimmed and cut into 1-inch pieces. Adds a fresh, slightly grassy flavor and vibrant green color.
• Corn Kernels: 1 cup, fresh or frozen. Provides a pop of sweetness and juicy texture.
• Bay Leaf: 1. Infuses a subtle, fragrant aroma and depth of flavor during simmering, easily removed later.
• Dried Thyme: 1 teaspoon. Adds an earthy, slightly minty flavor that complements beef and vegetables beautifully.
• Dried Rosemary: 1/2 teaspoon. Provides a piney, aromatic note that enhances the savory character of the soup.
• Salt: To taste. Essential for seasoning and bringing out the flavors of all the ingredients.
• Black Pepper: To taste. Adds a touch of spice and complexity to the overall flavor profile.
• Fresh Parsley: For garnish, chopped (optional). Adds a fresh, herbaceous finish and visual appeal.

How to Make One-Pot Beef & Vegetable Soup: Step-by-Step Instructions

1. Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Season beef cubes generously with salt and pepper. Working in batches to avoid overcrowding the pot, sear the beef on all sides until nicely browned. This step is crucial for developing rich flavor in the soup. Remove the browned beef from the pot and set aside.
2. Sauté Aromatics: In the same pot, reduce the heat to medium. Add chopped onion, carrots, and celery to the pot and sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions become translucent. Stir occasionally to prevent burning.
3. Add Garlic and Spices: Add minced garlic, dried thyme, and dried rosemary to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir continuously to ensure even cooking and aroma release.
4. Deglaze the Pot (Optional but Recommended): Pour in a splash of beef broth (about 1/4 cup) to deglaze the pot. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond) that have accumulated. These browned bits are packed with flavor and will enhance the soup.
5. Combine Ingredients: Return the browned beef to the pot. Add the remaining beef broth, diced tomatoes (undrained), cubed potatoes, and bay leaf. Stir well to combine all the ingredients.
6. Bring to a Simmer and Cook: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are cooked through. Stir occasionally to prevent sticking and ensure even cooking. The longer simmering time allows the flavors to meld and deepen beautifully.
7. Add Green Beans and Corn: During the last 20-30 minutes of cooking, add green beans and corn kernels to the soup. This ensures they cook through but retain some texture and vibrant color. If using frozen corn, you may need to add it a bit earlier to ensure it’s heated through.
8. Season to Taste and Finish: Remove the bay leaf from the soup. Taste the soup and adjust seasoning with salt and pepper as needed. Remember that flavors will continue to develop as the soup simmers. For a richer flavor, you can add a pat of butter or a drizzle of heavy cream at this stage (optional).
9. Serve and Garnish: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired. Serve immediately and enjoy the comforting warmth and delicious flavors of your homemade One-Pot Beef & Vegetable Soup!

Nutrition Facts for One-Pot Beef & Vegetable Soup (Estimated)

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 1.5 cups
• Servings Per Recipe: 8 servings
• Calories Per Serving: 350-400 kcal
• Protein: 25-30g

Preparation Time for One-Pot Beef & Vegetable Soup

This comforting One-Pot Beef & Vegetable Soup is surprisingly easy to prepare, making it perfect for weeknight dinners or weekend gatherings. Total preparation time is approximately 30 minutes, which includes chopping vegetables, cubing the beef, and gathering ingredients. The majority of the cooking time is hands-off simmering, allowing you to relax or attend to other tasks while the flavors develop beautifully in your pot. The long simmer is key to achieving tender beef and a rich, flavorful broth, making it well worth the minimal active prep time.

How to Serve One-Pot Beef & Vegetable Soup

This versatile soup can be enjoyed in numerous ways, making it a crowd-pleaser for any occasion. Here are some serving suggestions to elevate your soup experience:

• Classic Pairings:
  • Crusty Bread: Serve with a side of warm, crusty bread like sourdough, baguette, or artisan loaf for dipping into the flavorful broth.
  • Dinner Rolls: Soft and buttery dinner rolls are another excellent accompaniment for soaking up every last drop of soup.
  • Garlic Bread: Enhance the savory flavors with a side of garlic bread, adding a touch of richness and aroma.
  • Crackers: Simple crackers, like saltines or oyster crackers, provide a satisfying crunch and complement the soup’s texture.
• Salads for a Balanced Meal:
  • Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a contrast to the hearty soup.
  • Caesar Salad: A classic Caesar salad adds a creamy and tangy element to the meal.
  • Cucumber Tomato Salad: A simple cucumber and tomato salad offers freshness and acidity to balance the richness of the soup.
• Toppings to Enhance Flavor and Texture:
  • Fresh Herbs: Garnish with chopped fresh parsley, chives, or dill for a burst of freshness and aroma.
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds creaminess and tanginess to the soup.
  • Shredded Cheese: Sprinkle shredded cheddar, Monterey Jack, or Parmesan cheese on top for added richness and flavor.
  • Hot Sauce: For those who like a bit of heat, a dash of hot sauce or a sprinkle of red pepper flakes can add a spicy kick.
  • Crispy Croutons: Homemade or store-bought croutons provide a delightful crunch and textural contrast.
• Heartier Meal Options:
  • Grilled Cheese Sandwich: Pair the soup with a classic grilled cheese sandwich for a comforting and satisfying meal, especially perfect for colder days.
  • Quesadillas: Serve alongside cheese quesadillas for a heartier and more substantial meal.
  • Baked Potato: A baked potato topped with butter, sour cream, and cheese can be a delicious side for a truly filling meal.

Additional Tips for the Best One-Pot Beef & Vegetable Soup

To take your One-Pot Beef & Vegetable Soup to the next level, consider these helpful tips for maximizing flavor, texture, and overall enjoyment:

1. Choose the Right Cut of Beef: Opt for beef chuck for the best results. Chuck is a tougher cut of meat with good marbling that becomes incredibly tender and flavorful when slow-cooked in soup. Avoid leaner cuts like sirloin or steak, which can become dry and tough during long simmering.
2. Don’t Skip the Searing: Searing the beef before adding it to the soup is crucial for developing rich, deep flavor. The Maillard reaction that occurs during searing creates complex flavor compounds that enhance the overall taste of the soup. Make sure to sear in batches to avoid overcrowding the pot and steaming the beef instead of browning it.
3. Build Flavor in Layers: Sautéing the onions, carrots, and celery before adding the broth and other ingredients builds a flavorful base for the soup. Cooking the garlic and spices after the initial vegetables allows their aromas to bloom and infuse the soup with depth.
4. Use Quality Broth: The quality of your beef broth significantly impacts the final flavor of the soup. Opt for a good quality store-bought broth or, even better, use homemade beef broth for the richest and most authentic taste. Low-sodium broth allows you to control the salt level in the soup.
5. Adjust Vegetables to Your Preference: Feel free to customize the vegetables in this soup to your liking. You can add other root vegetables like parsnips or turnips, leafy greens like kale or spinach (added towards the end of cooking), or other favorites like bell peppers, zucchini, or mushrooms. Consider the cooking times of different vegetables when adding them to the pot to ensure they are all cooked to perfection.
6. Simmer Low and Slow: Allowing the soup to simmer gently for a longer period is key to tenderizing the beef and allowing the flavors to meld and deepen. Avoid boiling the soup vigorously, as this can toughen the beef. A low simmer ensures that the beef becomes melt-in-your-mouth tender and the broth becomes rich and flavorful.
7. Thicken the Soup if Desired: If you prefer a thicker soup, you can easily thicken it in a few ways. You can mash some of the potatoes against the side of the pot towards the end of cooking to release their starch. Alternatively, you can mix a tablespoon of cornstarch or flour with a couple of tablespoons of cold water to create a slurry, then whisk it into the simmering soup and cook for a few minutes until thickened.
8. Make Ahead and Freeze: One-Pot Beef & Vegetable Soup is a fantastic make-ahead meal. The flavors actually improve after a day or two in the refrigerator. Store leftover soup in airtight containers in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 2-3 months. Allow the soup to cool completely before freezing, and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ) About One-Pot Beef & Vegetable Soup

Here are some common questions and answers to help you make the perfect One-Pot Beef & Vegetable Soup:

Q1: Can I use a different type of meat instead of beef chuck?
A: Yes, while beef chuck is highly recommended for its flavor and tenderness in slow cooking, you can use other cuts of beef such as stew meat or even beef short ribs. For a leaner option, you could try using ground beef or ground turkey, browning it before adding the vegetables and broth. Cooking times may need to be adjusted depending on the meat you choose.

Q2: Can I make this soup in a slow cooker?
A: Absolutely! One-Pot Beef & Vegetable Soup is perfect for the slow cooker. Sear the beef and sauté the onions, carrots, and celery in a skillet on the stovetop as instructed in the recipe. Then, transfer all ingredients to your slow cooker, including the broth, tomatoes, potatoes, spices, and bay leaf. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender. Add green beans and corn during the last 30 minutes of cooking.

Q3: Can I make this soup vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, simply omit the beef and use vegetable broth instead of beef broth. For a vegan version, ensure your vegetable broth is vegan-friendly. You can enhance the savory flavor by adding a tablespoon of soy sauce or tamari. Consider adding lentils or beans for protein and heartiness in place of the beef.

Q4: How do I make the soup gluten-free?
A: This recipe is naturally gluten-free as long as you use gluten-free beef broth. Double-check the labels of your broth and any other ingredients to ensure they are certified gluten-free if you are strictly following a gluten-free diet.

Q5: Can I add pasta or rice to this soup?
A: Yes, you can add pasta or rice to make the soup even heartier. If adding pasta, use small pasta shapes like ditalini, elbow macaroni, or small shells. Add the pasta during the last 15-20 minutes of cooking, as it will cook quickly in the hot broth. If adding rice, you can add about 1/2 cup of uncooked rice (such as long-grain or brown rice) about 30-40 minutes before the soup is finished, ensuring there is enough liquid for the rice to cook properly.

Q6: How do I store leftover soup?
A: Allow the soup to cool completely before storing. Transfer leftover soup to airtight containers and store in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 2-3 months. Thaw frozen soup overnight in the refrigerator before reheating.

Q7: My soup is too bland. How can I add more flavor?
A: If your soup tastes bland, try these flavor-boosting tips:
* Salt and Pepper: Often, bland soup simply needs more salt and pepper. Taste and adjust seasoning gradually.
* Acid: Add a squeeze of lemon juice or a splash of red wine vinegar to brighten the flavors.
* Umami: Stir in a tablespoon of tomato paste, Worcestershire sauce, or soy sauce for umami depth.
* Fresh Herbs: Fresh herbs like parsley, thyme, or rosemary added at the end can enhance flavor.
* Spice: A pinch of red pepper flakes or a dash of hot sauce can add a subtle kick.
* Parmesan Rind: Simmering a Parmesan rind in the soup adds a rich, cheesy umami flavor (remove before serving).

Q8: Can I double or triple this recipe?
A: Yes, this recipe can easily be doubled or tripled to feed a larger crowd or for meal prepping. Ensure you use a pot large enough to accommodate the increased volume of ingredients. Cooking times may need to be slightly adjusted for larger batches, ensuring the beef is cooked through and tender.

Print