Welcome to the realm of culinary delights! Feast your eyes upon this hearty and wholesome beef and veggie soup recipe that promises to warm your soul and tantalize your taste buds. A savory medley of succulent beef, crisp vegetables, and aromatic herbs is simmered to perfection in a rich and flavorful broth. Whether you’re a seasoned chef or an eager novice, this step-by-step guide will empower you to craft a soup that will impress even the most discerning palate.
How To Make Beef and Veggie Soup
Embark on a culinary adventure with this simple yet satisfying beef and veggie soup recipe. Gather your ingredients, prepare your equipment, and let’s dive into the art of crafting a nourishing and flavorful masterpiece.
Ingredients:
- 1 pound of boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of salt
- 8 cups of beef broth
- 1 cup of frozen peas
Equipments:
- Dutch oven or large pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Step-by-Step Instructions:
1. Season the beef cubes liberally with salt and pepper. In a large Dutch oven or pot over medium heat, brown the beef in the olive oil until golden on all sides.
2. Remove the beef from the pot and set aside. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Stir in the garlic, thyme, oregano, salt, and pepper and cook for 1 minute more.
4. Return the beef to the pot and add the beef broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender.
5. Stir in the peas and cook for an additional 5 minutes, or until heated through. Serve hot and enjoy!
Tips or Possible Variations:
To enhance the flavor of your beef and veggie soup, consider using a darker beer instead of water or beef broth. The roasted barley in the beer will add a rich and malty depth to the soup.
For a vegetarian version, substitute the beef with an equal amount of diced tofu or tempeh. The tofu will absorb the flavors of the soup and provide a hearty texture.
To add a touch of spice, stir in a teaspoon of chili powder or a pinch of cayenne pepper while cooking the vegetables. This will give the soup a subtle warmth without overpowering the other flavors.
Experiment with different vegetables to create a customized soup that suits your taste. Consider adding bell peppers, zucchini, or mushrooms for a variety of colors and textures.
Serve your beef and veggie soup with a side of crusty bread or crackers to soak up all the delicious broth. Top with a dollop of sour cream or grated cheese for an extra touch of indulgence.
