Anabelle McLeanPioneer Woman Vegetable Beef Soup is a hearty, wholesome, and comforting meal packed with tender chunks of beef, fresh vegetables, and flavorful broth. This delicious soup is perfect for a chilly day or when you need a nutritious, filling meal. It’s easy to make and ideal for feeding a crowd or meal-prepping for the week ahead.
Pioneer Woman Vegetable Beef Soup
Pioneer Woman Vegetable Beef Soup is a rich, hearty soup that combines tender beef stew meat with a medley of vegetables like carrots, potatoes, and green beans, simmered in a flavorful broth. The result is a nourishing meal that’s both filling and comforting, perfect for a cozy lunch or dinner.
Other Popular Recipes
- Pioneer Woman Ham and Bean Soup
- Pioneer Woman Ham And Potato Soup
- Pioneer Woman Slow Cooker Broccoli Cheese Soup
Why You Should Try This Recipe
- Hearty and Filling: Packed with protein and vegetables, this soup is a complete meal in one bowl.
- Easy to Customize: You can add your favorite vegetables or adjust the seasoning to suit your taste.
- Perfect for Meal Prep: Make a large batch and enjoy it throughout the week or freeze leftovers for later.
- Comforting: Ideal for cold weather or when you’re craving a warm, home-cooked meal.
Ingredients Needed to Make Pioneer Woman Vegetable Beef Soup
To make Pioneer Woman Vegetable Beef Soup, follow these simple steps
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 6 cups low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions to Make Pioneer Woman Vegetable Beef Soup
To make Pioneer Woman Vegetable Beef Soup, follow these simple steps
Step 1: Brown the Beef
- Heat the oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Brown the beef: Season the beef stew meat with salt and pepper. Add the beef to the pot in batches, browning it on all sides. This should take about 5-7 minutes per batch. Remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
- Cook the onion, carrots, and celery: In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the Beef and Broth
- Return the beef to the pot: Add the browned beef back to the pot.
- Pour in the broth and tomatoes: Add the beef broth, diced tomatoes, and tomato paste. Stir to combine.
- Season: Add the dried thyme, parsley, bay leaf, and salt and pepper to taste.
Step 4: Simmer the Soup
- Bring to a boil: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the beef is tender.
Step 5: Add the Potatoes and Green Beans
- Add the potatoes and green beans: Stir in the diced potatoes and green beans. Continue to simmer for an additional 20-25 minutes, or until the potatoes are tender.
Step 6: Serve the Soup
- Taste and adjust seasoning: Taste the soup and adjust the salt and pepper if needed.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.
What Goes Well with Pioneer Woman Vegetable Beef Soup
- Crusty Bread: A warm, crusty loaf is perfect for dipping into the flavorful broth and complements the hearty ingredients of the soup.
- Cornbread: Sweet or savory cornbread pairs wonderfully with vegetable beef soup and adds a comforting texture.
- Salad: A light, fresh green salad with a simple vinaigrette provides a nice contrast to the rich, hearty soup.
- Grilled Cheese: A classic grilled cheese sandwich can be served on the side for a satisfying meal, especially loved by kids.
- Crackers: Serve the soup with your favorite crackers for a crunchy, salty complement to the dish.
- Mashed Potatoes: For an extra filling meal, serve mashed potatoes on the side or even spoon some into the soup for added creaminess.
Essential Tips for Perfecting Pioneer Woman Vegetable Beef Soup
- Brown the beef: Browning the beef before simmering adds extra flavor to the soup, so don’t skip this step.
- Use stew meat or chuck roast: Stew meat or chuck roast are perfect cuts of beef for this recipe because they become tender after slow cooking.
- Don’t overcook the vegetables: Add the vegetables at different stages to ensure they don’t become mushy.
- Customize the vegetables: Feel free to add or substitute vegetables like corn, peas, or zucchini based on what you have on hand.
Variations of Pioneer Woman Vegetable Beef Soup
- Spicy Vegetable Beef Soup: Add red pepper flakes or diced jalapeños for a spicy kick.
- Vegetable Beef Barley Soup: Incorporate ½ cup of barley when adding the potatoes for a hearty grain addition.
- Gluten-Free Vegetable Beef Soup: Use gluten-free beef broth and make sure other ingredients, such as spices, are certified gluten-free.
- Low-Carb Version: Replace the potatoes with cauliflower and increase the beef and vegetable portions to create a low-carb version.
- Tomato-Based Beef Soup: Increase the tomato content by adding crushed tomatoes or tomato sauce for a stronger tomato flavor.
- Vegetable-Rich Soup: Add extra vegetables like zucchini, spinach, or bell peppers to increase the nutrient content and add more texture to the soup.
Storing Pioneer Woman Vegetable Beef Soup: Best Practices
- Refrigerate leftovers: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freeze for later: This soup freezes well. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheating Pioneer Woman Vegetable Beef Soup: Best Practices
- Stovetop method: Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Add a little extra broth or water if the soup has thickened.
- Microwave option: For individual servings, microwave on medium power for 2-3 minutes, stirring halfway through.
How Can I Make Pioneer Woman Vegetable Beef Soup Healthier?
To make this recipe lighter, try these adjustments:
- Use leaner beef: Choose lean cuts of beef like sirloin or trim excess fat from stew meat.
- Increase vegetables: Add more vegetables like spinach, kale, or zucchini to increase the nutrient content.
- Reduce salt: Use low-sodium beef broth and go easy on the added salt for a healthier option.
Nutrition Value (Per Serving)
- Calories: 300
- Protein: 25g
- Carbohydrates: 20g
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 650mg
- Fiber: 4g
- Sugar: 5g
FAQs
Can I make vegetable beef soup in a slow cooker?
Yes, you can make vegetable beef soup in a slow cooker. Brown the beef first, then add it along with the vegetables, broth, and seasonings to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How do I thicken vegetable beef soup?
To thicken the vegetable beef soup, you can mash some of the potatoes directly in the pot or add a slurry made from mixing 1-2 tablespoons of cornstarch with cold water. Stir the slurry into the soup and simmer until it thickens.
Can I freeze vegetable beef soup?
Yes, vegetable beef soup freezes well. Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What is the best cut of beef for vegetable beef soup?
Chuck roast or stew meat is the best cut of beef for vegetable beef soup. These cuts become tender and flavorful when simmered for an extended period, making them perfect for soups and stews.
Final Words
Pioneer Woman’s Vegetable Beef Soup is a comforting, hearty meal that’s packed with flavor and nutrition. With tender chunks of beef, an assortment of fresh vegetables, and a savory broth, this soup is a family favorite that’s perfect for lunch, dinner, or even meal prep.
Other Yummy Recipes:
- Pioneer Woman Pumpkin Bars
- Ina Garten Breakfast Strata
- Pioneer Woman Pinto Beans Slow Cooker
- Pioneer Woman Slow Cooker White Chicken Chili
- Pioneer Woman Slow Cooker Potato Soup
- Pioneer Woman Creamy Chicken Noodle Soup
Pioneer Woman Vegetable Beef Soup
- Prep Time: 20
- Cook Time: 80
- Total Time: 1 hour 40 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Description
Pioneer Woman Vegetable Beef Soup is a rich, hearty soup that combines tender beef stew meat with a medley of vegetables like carrots, potatoes, and green beans, simmered in a flavorful broth. The result is a nourishing meal that’s both filling and comforting, perfect for a cozy lunch or dinner.
Ingredients
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 6 cups low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Step 1: Brown the Beef
- Heat the oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Brown the beef: Season the beef stew meat with salt and pepper. Add the beef to the pot in batches, browning it on all sides. This should take about 5-7 minutes per batch. Remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
- Cook the onion, carrots, and celery: In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the Beef and Broth
- Return the beef to the pot: Add the browned beef back to the pot.
- Pour in the broth and tomatoes: Add the beef broth, diced tomatoes, and tomato paste. Stir to combine.
- Season: Add the dried thyme, parsley, bay leaf, and salt and pepper to taste.
Step 4: Simmer the Soup
- Bring to a boil: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the beef is tender.
Step 5: Add the Potatoes and Green Beans
- Add the potatoes and green beans: Stir in the diced potatoes and green beans. Continue to simmer for an additional 20-25 minutes, or until the potatoes are tender.
Step 6: Serve the Soup
- Taste and adjust seasoning: Taste the soup and adjust the salt and pepper if needed.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.
