Beef Vegetable Soup For Two

It is hard to beat the taste of warm and hearty beef vegetable soup on a cool, dreary day. With tender pieces of hearty stew meat and a wide variety of vegetables cooked in a warm and flavorful broth, no wonder why this recipe is classic.

It is the perfect recipe to use up some those vegetables that you most likely already have in your kitchen. However, this recipe is also very versatile so that you can switch it up and add in a few different vegetables each time that you make it.

Although what I really like about this recipe is that it is also very easy to prepare. It is made entirely in one pot, therefore there is very little to clean up at the end of the meal.

Ingredients Required For Beef Vegetable Soup

Although there are some versatility in the type of ingredients that you can use when making this recipe, there are a few standard ingredients that you will need.

Stew Meat 

Stew meat are cuts of beef that are primarily taken from the tough muscles of the cow. Once simmered for a period of time the fibers in the meat break down and become extremely tender.

It is easy to find small portions of stew meat to purchase which is a huge advantage when cooking for two. However, you also have another choice of meat.

Chuck roast is a great cut of meat for making soup. Although chuck roasts typically come in large sizes intended to feed a family, you can cut in half and use the other half to make Beef and Barley Soup.

Another option is to ask the butcher to cut you a smaller portion. In fact, many butchers will actually cube the meat for you, which will save you time when it comes to making dinner.

Vegetables

Most soups and stews start out with the traditional mirepoix of vegetables including onions, carrots, and celery. Although the ratio is often 2 times the amount of onions compared to the carrots and celery, this recipe uses a different ratio.

However, no beef vegetable soup would be complete without other vegetables such as green beans and corn. To make things easy use a bag of mixed frozen vegetables which include your favorite vegetables.

I always have a bag of frozen green beans, corn, peas and carrots in my freezer. That way when the comfort food craving hits me, I can make soup or my easy Chicken Pot Pie recipe.

Potatoes also make a great and wholesome addition to any soup recipe. However it is best to use Yukon gold potatoes due their high moisture content. Having more moisture allows the potato to hold its shape better while simmering and they won’t turn to mush.

Can Fresh Vegetables Be Used To Make Beef Vegetable Soup? 

You can definitely use fresh vegetables instead of frozen vegetables if you prefer. However, the cook time for the vegetables will need adjusted.

Depending on the type of fresh vegetables that you use, you will need to add them at various times. For instance, fresh green beans need longer to cook than fresh cut off the cob corn. However, if you don’t mind tender vegetables, I suggest throwing them all in the pot when you add the potatoes.

Italian Seasoning 

The addition of Italian seasoning to your beef vegetable soup enhances the flavor ten fold! It creates a nice yet simple balance of earthy dried herbs to the broth and the flavor pairs perfectly with the diced tomatoes. 

However, if you find that you don’t have Italian seasoning replace the seasoning with equal amounts of dry basil, oregano and thyme. 

And if you are thinking of seasoning your soup with Herbs de Provence, be sure to use this sparingly.  While the same herbs are in this mixture, there’s an added floral note of lavender in the spice mix.

You can use half of the amount listed, but the taste of the soup will still be altered somewhat. Therefore, it is best to use dry Italian seasoning or the combo of basil, oregano and thyme instead.

Make Ahead Option

In order for the soup to obtain maximum flavor, it is best to make it as a make ahead meal. While the soup sits in the refrigerator, the flavors of the beef, seasonings, broth and vegetables only get better by the hour. 

What To Serve With Beef Vegetable Soup

Although this soup is a full meal within itself, there are some great options of other items that you can serve with it. 

The obvious choice is to serve a roll, biscuit or a slice of No Yeast Bread with the soup. You can dunk the bread into the soup, or use it to help mop up the liquid at the bottom of the bowl.

Although for an even more filling option, add some cooked white rice to the soup. It may sound crazy, but the rice will absorb the liquid and you have just turned your soup into a thick stew like meal.

Beef Vegetable Soup Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS 

• 3/4 lb. beef stew meat
• 1 1/4 Tbsp olive oil, divided
• Salt and fresh ground black pepper
• 3/4 cup chopped yellow onion
• 2/3 cup peeled and chopped carrots
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 4 cups low-sodium beef broth or chicken broth
• 1 (14.5 oz.) can diced tomatoes
• 1 1/2 teaspoons dry Italian seasoning
• 1/2 lb. Yukon gold potatoes, chopped into 1/2 inch cubes
• 2 cups frozen mixed vegetables
• chopped fresh parsley, optional for serving

INSTRUCTIONS

Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Cut any large beef stew pieces into bite size portions. Be sure to pat the beef dry with paper towels and season with salt and pepper.

Once the oil is hot, add the seasoned beef and brown on all sides, for approximately 5 minutes. Transfer the brown meat to a plate and set aside.

Add the remaining oil to the pot. Then add the onions, carrots, and celery then saute 3-4 minutes or until the onions begin to turn translucent. Add the garlic and saute for 30-60 seconds or until fragrant.

Next, add the broth, tomatoes, beef cubes, and Italian seasoning.  Add salt and pepper to taste. Bring the mixture to a boil then reduce heat to a simmer. 

Simmer and Serve

Cover and cook for 30 minutes, stirring occasionally. After simmering, add the diced potatoes. Cover and continue to simmer for an additional 20 minutes.

Stir in the frozen mixed vegetables and cook for 15-20 minutes more or until the vegetables are warmed through and tender. At this time the beef should be cooked through and nice and tender.

Serve the beef vegetable soup warm and garnish with parsley, if desired.

Enjoy this fresh made soup right away, or let it sit in the refrigerator overnight to let the flavors meld. Either way, this classic comfort food recipe will help warm you up on a cold and blustery day.

More Comfort Food Recipes For Two

• Olive Garden Chicken and Gnocchi Soup
• Homemade Tomato Basil Soup Recipe
• White Chicken Chili For Two

Enjoy! Mary

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