How To Make Homemade Beef Vegetable Soup

How to make Beef Soup

Here, browning the beef properly—I use the word “aggressively”—is crucial. Because the brown bits from the pot’s bottom dissolve into the broth, this gives the beef and the broth a ton of flavor.

Although it’s not required, I like to sauté the mushrooms in butter and add them last. Because there’s really no contest between golden brown buttery mushrooms and mushrooms that are simply simmered in the broth (though it’s really optional ).

How To Make Homemade Beef Vegetable Soup

How To Make Homemade Beef Vegetable Soup

What Beef Soup goes with

This soup is loaded with vegetables, and you could always add more. Green beans would be perfect, but the day I took this photo, they were so expensive that I was unable to afford them.

Thus, it’s a perfect meal-in-a-bowl that requires nothing additional. However, I’m fairly certain that nobody could refuse a side of easy Cheesy Garlic Bread! You could also try one of these soup dumpers:

Furthermore, this soup simply gets better with time and freezes perfectly. So make a double batch! ~ Nagi x.

What’s in Vegetable Beef Soup?

In a flavorful broth, ground beef, potatoes, tomatoes, peas, corn, carrots, and green beans are combined in this traditional soup. I’ve used a frozen vegetable mix to simplify this soup by reducing the amount of peeling and chopping that is necessary. That makes this Vegetable Beef Soup extra fast and easy. :).

To give this vegetable beef soup more flavor, we’ve added a healthy dose of Italian seasoning and some Worcestershire sauce to the broth for extra depth. Make sure you’re using a full-flavored beef broth for maximum deliciousness. I like to use Better Than Bouillon to make flavorful broth for my soups.

Since ground beef was the cheapest and easiest to use, I used it to make my vegetable beef soup. You can choose to drain the fat off after browning if you use higher-fat ground beef, or you can leave it in for richer flavor.

If you want chunks of beef in your soup and don’t mind spending a little money, cut up a chuck roast or bottom round roast into 1-inch pieces. All you need to do is brown the beef in the pot before adding the other ingredients. It will continue to cook while the soup simmers, so there’s no need to cook it through during the browning phase.