This beef vegetable soup starts with browned chuck for depth, then braises with onions, garlic, carrots, celery, potatoes, and a tomato-herb broth. Use a stout stock pot, brown in batches, deglaze, and simmer gently with stock or water for a hearty base, then jar for canning with a rack and proper headspace. The result is protein-rich, fiber-rich, and shelf-stable with iron, potassium, and zinc. If you keep going, you’ll uncover more practical, time‑honored steps.
Ingredients and Quantity
For beef vegetable soup, you’ll need a balanced mix of pantry staples and fresh produce: about 1½ pounds of beef chuck, cut into bite-sized cubes; 2 quarts of beef stock or water with a 2 bouillon cube; 1 large onion, diced; 2 cloves of garlic, minced; 2 carrots, sliced; 2 stalks celery, chopped; 1 cup potatoes, cubed; 1 cup tomatoes (paste or crushed); 1 cup green beans or corn; 2 bay leaves; 1 teaspoon dried thyme; salt and pepper to taste; and a splash of olive oil for browning. Beef selection guides your flavor; vegetable varieties shape the texture.
| Protein | Vegetables | Herbs/Seasoning |
|---|---|---|
| Beef chuck | Carrots, beans, corn | Thyme, bay leaves |
Preparations
To prepare this beef vegetable soup, start by browning the beef chunks in a heavy pot in a light film of olive oil to develop color and depth. When the meat releases rich aromas, add onions and garlic, stirring until translucent and fragrant. Deglaze with a splash of broth to lift fond, then fold in carrots, celery, potatoes, and tomatoes. Season with salt, pepper, and a touch of thyme or bay for soulful nuance. Simmer gently to marry flavors, watching for balanced acidity and body. Consider soup variations by tweaking herbs or adding corn, green beans, or peppers to reflect regional tastes. Flavor enhancements come from slow simmering, proper fat distribution, and remaining mindful of natural thickeners. Maintain clarity, restraint, and purpose in every step.
Kitchen tools or Kitchenware Required
A sturdy kitchen setup supports every step of this beef vegetable soup, from browning the meat to finishing with a gentle simmer. You’ll want reliable tools that honor tradition and speed, because memory and method belong to the same pantry. Canning equipment and sturdy Soup jars are your quiet partners, preserving a lineage of shared meals without losing character. Gather pots, lids, a rack, tongs, and a wide ladle—enough to handle simmering without crowding. A simple table below models rhythm, form, and flow as you work.
| Tool | Purpose | Note |
|---|---|---|
| Stock pot | Base simmer | Large volume, even heat |
| Jar lifter | Safe handling | Keeps seals intact |
| Funnel | Fill jars | Minimizes drips |
| Canning rack | Elevates jars | Prevents contact |
The balance of tradition and practicality empowers your freedom to create.
How to Cook
- Heat a heavy pot over medium-high heat.
- Brown the beef in small batches until the edges bronze and the fond sticks to the bottom.
- Sear the beef to develop color.
- Deglaze the pot with a splash of water or broth to lift the fond.
- Add onions, garlic, and a pinch of salt; let them sweat to release aromatics.
- Introduce carrots, potatoes, and celery for structure.
- Pour in beef stock.
- Simmer gently with a restrained simmer to preserve texture.
- Use measured heat to keep flavors honest and avoid mushiness.
- Employ cooking techniques that respect time and temperature to let subtle notes emerge.
- Emphasize flavor enhancement, balance, and cultural memory.
- Trust tradition while allowing room for personal taste and freedom.
How to Serve
After simmering to develop depth, beef vegetable soup is ready to be plated with care. You portion into bowls that honor the rustic roots of the dish, then drizzle a little olive oil to glisten the surface and invite aroma. For serving, consider a round plate or shallow bowl that respects the soup’s generous mass and color, letting the vegetables peek through the broth. Add a pinch of chopped parsley or chives for a bright counterpoint, and a crusty bread slice on the side to echo homestead kitchens of old. Use serving suggestions to guide presentation ideas—neatly arranged meat, vibrant vegetables, and clear broth—that communicate hospitality and culinary pride while keeping your freedom to improvise.
Tips
To coax maximum flavor from beef vegetable soup, start with a robust stock base and brown the meat in batches to build fond that deepens the broth. For canning safety, keep precise temperatures, times, and altitude adjustments in mind, and monitor pH where required by your method. When selecting ingredients, consider substitutions that honor seasonality and tradition: swap carrots or celery for local roots, or use mushrooms to add umami without altering acidity. Ingredient substitutions should never compromise safe processing, so adhere to tested guidelines and consult trusted resources. Measure spices with discipline, tasting as you go to preserve balance between meat, vegetables, and herbs. Finally, document your adjustments to maintain consistency across batches.
Food Value and Benefit
Beef vegetable soup is a nutritious and satisfying meal that offers a well-rounded blend of essential nutrients. This hearty dish combines high-quality protein, fiber, vitamins, and minerals, making it an excellent choice for supporting overall health and well-being.
Nutritional Value and Benefits of Beef Vegetable Soup:
- Rich in Protein: Beef provides a complete source of protein, essential for muscle growth, tissue repair, and maintaining a healthy immune system.
- High in Dietary Fiber: Vegetables such as carrots, tomatoes, and greens contribute dietary fiber, which promotes healthy digestion and helps maintain a feeling of fullness.
- Packed with Vitamins: This soup is a good source of vitamins including Vitamin A (from carrots and greens), Vitamin C (from tomatoes and greens), and B vitamins (from beef), all of which support immune function, skin health, and energy metabolism.
- Minerals for Vitality: Contains important minerals such as iron (from beef), potassium (from vegetables and broth), and zinc (from beef), which aid in oxygen transport, electrolyte balance, and immune defense.
- Hydrating and Nourishing: The broth provides hydration and replenishes electrolytes, helping to maintain energy levels and mental clarity.
Eating beef vegetable soup regularly supports muscle maintenance, digestive health, immune resilience, and overall vitality—making it a wholesome choice that blends traditional flavors with modern nutritional benefits.
Frequently Asked Questions
How Long to Store Canned Beef Vegetable Soup Safely?
You’ll want to store it for 1 year if sealed properly, keeping canned soup shelf life reliable, and maintain storage temperature around 50–70°F; avoid temperature swings, and label dates to honor prudent, historically grounded food freedom.
Can I Pressure Can With Frozen Vegetables?
Yes, you can pressure can with frozen vegetables, but thawing isn’t required; you’ll save time and protect frozen vegetable safety. For best results, apply pressure canning tips and respect altitude, timing, and certified guidelines. Freedom tastes precise.
How Do I Adjust Salt for Low-Sodium Canning?
If you’re canning low-sodium, start with unsalted broth and add salt alternatives like potassium chloride sparingly, testing flavors as you go. A chef’s note: adjust gradually, favor herbs; low sodium options can still deliver savory precision.
Is It Safe to Reuse Jars or Bands?
Yes, you should not reuse jars or bands; inspect for cracks and seal integrity. Jar sterilization tips matter, and band replacement guidelines guarantee safe pressure seals. Respect tradition, precision, and freedom in preserving with careful, culturally aware practices.
What Alt-Vegetables Can I Substitute Safely?
Ever thought about substituting with alternative ingredients like carrots, peas, or corn? You can swap in sturdy vegetables such as green beans or potatoes, preserving texture and flavor. These choices offer nutritional benefits and keep your canning tradition lively.
