Italian Beef Vegetable Soup is a heartwarming dish that brings comfort and satisfaction to the table. It’s easy to prepare, packed with nutrients, and perfect for busy days when you want something delicious without too much fuss. With its rich flavors and customizable ingredients, this soup becomes a family favorite in no time.
Recipe Information
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 30 grams
Carbohydrates: 40 grams
Fat: 10 grams
Fiber: 5 grams
Sugar: 6 grams
Sodium: 800 mg
Why Make Italian Beef Vegetable Soup
This Italian Beef Vegetable Soup is not only delicious but also incredibly healthy. It is loaded with fresh vegetables, lean beef, and wholesome ingredients, making it a nutritious option for the whole family. The versatility of the soup allows you to add your favorite vegetables or swap out the beef for a meat alternative, catering to various dietary preferences.
How to Make Italian Beef Vegetable Soup Step by Step
Ingredients
1½ pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, diced
4 garlic cloves, minced
3 large carrots, sliced into rounds
2 celery stalks, chopped
3 medium potatoes, peeled and diced
1 can (15 ounces) diced tomatoes
6 cups beef broth
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1 bay leaf
1½ teaspoons salt
½ teaspoon black pepper
1 cup frozen green beans
¼ cup chopped fresh parsley
Directions
Heat a large Dutch oven or soup pot over medium-high heat. Season beef with salt and pepper, then brown in batches with olive oil. Set aside. In the same pot, sauté onion, garlic, carrots, and celery for about 5 minutes. Stir in tomato paste and deglaze with a splash of broth. Add browned beef, potatoes, diced tomatoes, remaining broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 1½ to 2 hours. In the last 15 minutes, add frozen green beans. Remove bay leaf, stir in fresh parsley, and adjust seasoning before serving.
How to Serve Italian Beef Vegetable Soup
Serve your Italian Beef Vegetable Soup hot, paired with crusty bread or a simple side salad. A sprinkle of Parmesan cheese on top adds a delightful finishing touch. You might also consider serving it with a side of garlic bread for a hearty meal.
How to Store Italian Beef Vegetable Soup
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. For longer storage, this soup freezes well. Make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months; just thaw and reheat when ready to enjoy.
Expert Tips for Cooking Italian Beef Vegetable Soup
- Use high-quality beef for richer flavor.
- Add a splash of red wine while browning the beef for extra depth.
- Experiment with your favorite herbs and spices to customize the taste.
- For a spicier kick, add red pepper flakes or diced jalapeños.
- Don’t rush the simmering process; let the flavors meld for the best results.
Delicious Variations of Italian Beef Vegetable Soup
For a different twist, consider a spicy version by adding chili powder or diced jalapeños. You can also create a herbed variety by incorporating fresh rosemary and thyme for an aromatic touch. If you’re looking for a vegetarian option, replace the beef with sautéed mushrooms and add extra beans for protein.
Conclusion
Italian Beef Vegetable Soup is a crowd-pleaser that combines flavors and textures in a bowl. Its ease of preparation and flexibility with ingredients make it an ideal choice for weeknight dinners. Give this comforting recipe a try, and enjoy the warmth and richness it brings to your table!
Italian Beef Vegetable Soup
Ingredients
Main Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch cubes Use high-quality beef for richer flavor.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 3 medium potatoes, peeled and diced
- 1 can (15 ounces) diced tomatoes
- 6 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 leaf bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup frozen green beans
- 0.25 cup chopped fresh parsley
Instructions
Preparation
- Heat a large Dutch oven or soup pot over medium-high heat.
- Season beef with salt and pepper, then brown in batches with olive oil. Set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for about 5 minutes.
- Stir in tomato paste and deglaze with a splash of broth.
- Add browned beef, potatoes, diced tomatoes, remaining broth, Italian seasoning, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 1½ to 2 hours.
- In the last 15 minutes, add frozen green beans.
- Remove bay leaf, stir in fresh parsley, and adjust seasoning before serving.
