Vegetable Beef Soup

Ingredients

• Chuck Beef– Chuck beef works great in this recipe and with enough time cooking will be super tender. I recommend cutting this into small bites so that when you are eating the soup, you can get a little bit of beef along with other vegetables in the same bite!
• Onion & Garlic– Onion and garlic are staples to building flavor and add a wonderful smell as well.
• Frozen Vegetables– Chopped frozen mixed vegetables is an easy way to add nutrients and a variety of vegetables to the soup.
• Canned Tomatoes– A can of diced tomatoes is added for flavor and adds some extra liquid.
• Beef or Chicken Broth– You can use either beef or chicken broth as the liquid in this soup.
• Worcestershire Sauce– Worcestershire sauce packs a punch of umami flavor which makes this soup even more savory.
• Potatoes– Potatoes add a bit of heartiness to the soup. You can use any kind of potato you have on hand, and dice them to your preferred size.
• White Cabbage– Another additional vegetable that cooks down into a tender texture and adds some fiber into the soup!
• Seasonings: Thyme, Paprika, Salt & Pepper.

Here’s How To Make It

Step by Step Instructions

Vegetable beef soup with cabbage requires a bit of prep work, but is hands off once all of the ingredients are simmering together. After a few steps, you’ll have the most amazing healthy soup! Here’s how to make it:

1. Brown the Beef: In a large, heavy bottomed pot, heat the oil over medium high heat. Season the beef well with salt and pepper. Add to the pan and cook, stirring constantly until the meat is well browned. (photo 1)
2. Add Aromatics: Add the onions and let them cook until they are softened and start to color. Stir in the garlic and cook for a minute more, until aromatic. (photo 2)
3. Add the Veggies: Stir in the frozen vegetables, followed by the canned tomatoes. Use the wooden spoon to scrape up any brown bits from the bottom of the pan, since those add to the flavor of the soup. (not pictured)
4. Season: Next, add the broth along with the thyme, Worcestershire sauce, and paprika. Season again with salt and pepper and bring to a boil. Reduce the heat for a low simmer and cook with the lid on for 30 minutes, or until the beet is just starting to get tender. If the beef is not fork tender, it probably needs more time to cook. (photo 3)
5. Add Potatoes & Cabbage: Stir in the potatoes and cabbage. Continue to cook with the lid on for another 20 minutes or until the potatoes are tender. (photo 4)
6. Serve & Enjoy: Season to taste with salt and pepper. Finish each bowl with grated cheese and chopped parsley, if desired! (see below)

Expert Tips

• Brown the beef in batches if needed, in order for each pieces of beef to have contact with the bottom of the pan. This is the first step in building flavor, and if the beef is too crowded it will simple steam instead of brown properly!
• If you like a thicker vegetable beef soup, you can add some cornstarch by mixing some cornstarch with equal amounts of water and then pouring it into the soup.
• Switch out the vegetables or add even more to your liking. You can add beans, zucchini, and even kale to this vegetable beef soup!
• A frozen vegetable mix of carrots, corn, peas, and green beans works well. But you can also use fresh vegetables! Just make sure that they are all diced to a similar size. Fresh peas and corn should be added in the last 10 minutes of baking to retain their vibrancy.

Frequently Asked Questions