Imagine a bowl of warm, savory soup that hugs you from the inside out. That’s exactly what tomato beef vegetable soup does. It’s the kind of comfort food that makes your kitchen smell irresistible, the flavors lingering long after the last spoonful. Rich, hearty, and deeply satisfying, this soup combines tender beef, tangy tomatoes, and a medley of fresh vegetables in a broth that’s both robust and soothing.
Whether you’re battling a chilly evening, need a wholesome lunch, or simply want a meal that doubles as a delicious way to sneak in some veggies, this soup delivers. Plus, it’s highly versatile-you can tweak it to your tastes or whatever vegetables you have on hand. Let’s dive into this culinary adventure.
Tomato Beef Vegetable Soup Recipe
This is not just any soup. It’s a symphony of flavors where every ingredient plays its part:
- Juicy beef, browned to perfection
- Tomatoes that provide acidity and natural sweetness
- Crunchy, colorful vegetables that keep every bite interesting
- Aromatic herbs and spices that elevate the flavor profile
By the end of this recipe, you’ll have a rich, nourishing soup that’s perfect as a main meal or a starter.
Ingredients Needed
To make this soup truly memorable, gather these ingredients:
- Beef: 1 pound of beef stew meat or chuck, cut into bite-sized pieces
- Tomatoes: 4-5 medium fresh tomatoes, chopped, or a 14-ounce can of diced tomatoes
-
Vegetables
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 1-2 potatoes, cubed
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- Broth & Liquid: 6 cups beef broth (or a mix of broth and water)
-
Aromatics & Seasoning
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Optional: a pinch of crushed red pepper flakes for heat
- Oil: 1-2 tablespoons olive oil for browning the beef
Optional garnishes: fresh parsley, a dollop of sour cream, or a sprinkle of Parmesan cheese.
Cooking Instructions
Here’s a step-by-step guide to make this soup flawless:
- Prep your ingredients: Chop all vegetables, cube the beef, and measure out your spices and broth.
- Brown the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and sear until browned on all sides. This locks in flavor. Remove and set aside.
- Sauté aromatics: In the same pot, add onions and garlic. Cook until translucent and fragrant, about 3-4 minutes.
- Add vegetables: Toss in carrots, celery, and potatoes. Sauté briefly to combine flavors.
- Combine ingredients: Return beef to the pot. Add chopped tomatoes, green beans, corn, and the broth. Stir in thyme, basil, salt, pepper, and bay leaf.
- Simmer: Bring to a gentle boil, then reduce heat and cover. Let simmer for 45-60 minutes until beef is tender and vegetables are cooked through. Stir occasionally.
- Taste and adjust: Remove the bay leaf, taste the soup, and adjust seasoning if needed.
- Serve: Ladle into bowls and garnish if desired. Serve warm with crusty bread.
Ingredient Insights
- Beef: Using chuck or stew meat ensures tenderness after slow cooking. Ground beef works too, but the texture changes.
- Tomatoes: Fresh or canned-both work. Fresh tomatoes add brightness, canned add consistency.
- Vegetables: Carrots and celery provide sweetness and aromatics; potatoes and corn add heartiness. Don’t overcook green beans-they should stay slightly crisp.
- Herbs & Spices: Thyme and basil complement the beef without overpowering. Garlic elevates the savory depth.
Expert Tips
- Brown the beef thoroughly: This caramelizes the meat, adding layers of flavor to your broth.
- Don’t rush the simmer: Low and slow cooking enhances flavor and tenderizes the beef.
- Use a ladle to skim fat: If you want a leaner soup, skim the fat off the top after simmering.
- Layer your seasoning: Add a little at the start, then taste and adjust at the end for balanced flavor.
- Leftovers get better: Soup flavors often deepen after a day, making this perfect for meal prep.
Recipe Variations
- Spicy kick: Add diced jalapeños or a teaspoon of chili powder.
- Beef alternatives: Swap beef for chicken, turkey, or even a plant-based meat substitute.
- Vegetable swaps: Zucchini, bell peppers, spinach, or kale can add color and nutrition.
- Thickened version: Blend a portion of the soup and return it to the pot for a creamier texture.
- International twist: Add a splash of soy sauce, ginger, and a dash of sesame oil for an Asian-inspired flavor.
Final Words
Tomato beef vegetable soup is a timeless dish that satisfies in every possible way. It’s simple, hearty, and adaptable-a real go-to in any kitchen. From the first sear of the beef to the comforting aroma wafting through your home, the experience of making and eating this soup is as rewarding as the meal itself.
Remember, cooking is as much about intuition as it is about following steps. Taste, adjust, and make it your own.
FAQs
What Are The Main Ingredients For Tomato Beef Vegetable Soup?
The main ingredients typically include beef (stew meat or ground beef), tomatoes (fresh, canned, or tomato paste), a variety of vegetables such as carrots, celery, potatoes, and onions, garlic, beef broth or stock, olive oil, and seasonings like salt, pepper, and herbs such as thyme or bay leaves.
How Long Does It Take To Cook Tomato Beef Vegetable Soup?
Cooking time can vary depending on the type of beef used. Stew meat usually requires about 1.5 to 2 hours of simmering for tenderness, while ground beef can reduce the cooking time to 30-45 minutes. Vegetables should be added in stages to avoid overcooking.
Can I Make Tomato Beef Vegetable Soup In A Slow Cooker?
Yes, a slow cooker works well for this soup. Brown the beef first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Vegetables like potatoes and carrots should be cut into smaller pieces to ensure even cooking.
Is It Possible To Make This Soup Ahead Of Time?
Absolutely. Tomato beef vegetable soup tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Can I Substitute Beef With Other Proteins?
Yes, you can replace beef with chicken, turkey, or even plant-based proteins like lentils or beans. Cooking times will vary: chicken requires less time, while lentils or beans may need longer cooking or pre-soaking.
How Can I Make The Soup Thicker?
To thicken the soup, you can mash some of the cooked vegetables, use a cornstarch or flour slurry, or add tomato paste. Simmering the soup uncovered for a longer period also helps reduce excess liquid and naturally thicken it.
What Seasonings Enhance The Flavor Of Tomato Beef Vegetable Soup?
Common seasonings include salt, black pepper, garlic, bay leaves, thyme, oregano, and parsley. A splash of Worcestershire sauce or a pinch of smoked paprika can add depth to the flavor profile.
Can I Make This Soup Vegetarian?
Yes, by omitting the beef and using vegetable broth, you can make a vegetarian version. You can also add protein alternatives like beans, lentils, or tofu to keep it hearty and nutritious.
What Vegetables Work Best In This Soup?
Common choices include carrots, celery, onions, bell peppers, potatoes, green beans, and peas. You can also add seasonal vegetables like zucchini or spinach for extra flavor and nutrition.
How Should I Store Leftover Tomato Beef Vegetable Soup?
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat gently on the stovetop or in the microwave until heated through.