Are you craving a warm, comforting bowl of deliciousness that's also good for you? Look no further! This vegetable beef soup recipe with tomato juice is the perfect answer. It's packed with flavor, brimming with vegetables, and surprisingly easy to make. This recipe is a fantastic option for healthy meals, quick dinner ideas, and anyone looking for satisfying homemade cooking without spending hours in the kitchen. It's one of those best recipes that's sure to become a family favorite.
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 lb lean beef stew meat, cut into 1-inch cubes
- 4 cups beef broth
- 1 (46 oz) can tomato juice
- 1 (15 oz) can diced tomatoes, undrained
- 1 cup chopped potatoes
- 1 cup chopped green beans
- 1 cup chopped broccoli florets
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Brown the beef: Add the beef cubes to the pot and cook, stirring occasionally, until browned on all sides. This step helps develop a deeper flavor in your soup.
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Simmer the soup: Pour in the beef broth, tomato juice, and diced tomatoes. Add the potatoes, green beans, broccoli, thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beef is tender. The longer it simmers, the more the flavors will meld.
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Serve and enjoy: Once the beef is tender and the vegetables are cooked through, ladle the soup into bowls. Garnish with fresh parsley and enjoy!
Cooking Tips for the Best Vegetable Beef Soup:
- For a richer flavor: Use bone-in beef stew meat. The bone marrow will add depth to your broth.
- Don't overcook the vegetables: Add the vegetables according to their cooking time. Potatoes and carrots take longer to cook than green beans and broccoli. Add the faster cooking vegetables towards the end of the simmering time.
- Adjust seasonings to your taste: Feel free to adjust the herbs, spices, and salt to your preference.
- Make it ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week.
Variations:
- Add different vegetables: Feel free to experiment with other vegetables like corn, peas, zucchini, or mushrooms.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it creamy: Stir in a dollop of sour cream or Greek yogurt before serving.
- Add noodles or barley: For a heartier soup, add 1/2 cup of your favorite pasta or barley during the last 20 minutes of cooking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: Approximately 25-30g
- Fat: Approximately 10-15g
- Carbohydrates: Approximately 20-25g
This hearty and healthy vegetable beef soup recipe with tomato juice is perfect for a chilly evening or any time you're looking for a delicious and satisfying meal. It's a fantastic example of easy recipes that don't compromise on taste or nutrition. Enjoy!