Rick’s Hearty Vegetable Beef Soup

The aroma of simmering broth, tender beef, and robust vegetables is, for me, the very essence of comfort. It’s a scent that instantly transports me back to crisp autumn afternoons, to kitchens filled with laughter and warmth. While I’ve crafted countless complex dishes over the years, there’s a special place in my heart for this uncomplicated, deeply satisfying vegetable beef soup. It’s the kind of meal that feels like a hug in a bowl, a testament to how simple, honest ingredients can come together to create something truly magical. My version of Rick’s soup has become a cornerstone in my own repertoire, a reliable and comforting friend on a chilly evening.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 6
• Yield: Approximately 8-10 servings
• Dietary Type: Hearty, Comforting

Ingredients

Here’s what you’ll need to bring this comforting soup to life:

• 1 ¼ lbs beef stew meat, cut into bite-sized pieces
• 8 cups water
• 1 tablespoon beef bouillon
• 1 bay leaf
• ½ medium onion, chopped coarsely
• 1 ½ cups carrots, cut into uniform pieces
• 3 medium potatoes, peeled and cubed into 1-inch pieces
• 8 ounces frozen corn
• 14 ½ ounces diced tomatoes, undrained
• 14 ½ ounces green beans, drained
• Salt, to taste
• Fresh ground black pepper, to taste
• 2 tablespoons cooking oil (such as vegetable or canola) – for browning the beef

Equipment Needed

• A large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity)
• A sharp knife and cutting board for prepping vegetables
• Measuring cups and spoons
• A wooden spoon or heat-resistant spatula for stirring

Instructions

Let’s create this nourishing soup, step by step:

1. Begin by heating 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat.
2. Add the 1 ¼ lbs of beef stew meat to the hot oil. Brown the beef on all sides. This step is crucial for developing deep flavor and a rich color in the soup. Don’t overcrowd the pot; brown the beef in batches if necessary.
3. Once the beef is browned, add the 1 tablespoon of beef bouillon, 1 bay leaf, and 8 cups of water to the pot. Stir to combine and ensure the bouillon dissolves.
4. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 ½ hours. This slow cooking time will tenderize the beef beautifully.
6. After 1 ½ hours, add the ½ medium onion (chopped coarsely), 1 ½ cups of carrots (cut up), 3 medium potatoes (cubed 1 inch), 8 ounces of frozen corn, 14 ½ ounces of diced tomatoes (undrained), and 14 ½ ounces of green beans (drained) to the pot.
7. Return the soup to a boil.
8. Once boiling again, reduce the heat to low, cover the pot, and simmer for another ½ hour, or until the vegetables are tender and cooked through.
9. Finally, season to taste with salt and fresh ground black pepper. Stir well and allow the flavors to meld for a few minutes before serving.

Expert Tips & Tricks

• Browning the Beef: Don’t rush the browning process! Achieving a good sear on the beef not only adds color but also develops those irresistible caramelized notes that form the foundation of the soup’s flavor. A hot pan and not overcrowding are your best friends here.
• Vegetable Uniformity: Cutting your carrots and potatoes into roughly uniform, bite-sized pieces ensures they cook evenly. This way, you won’t have some chunks that are mushy while others are still firm.
• Bouillon Boost: For an even richer beef flavor, consider using a good quality beef broth or stock instead of water and bouillon. You can adjust the amount of liquid accordingly.
• Make-Ahead Magic: This soup actually improves in flavor as it sits! It’s an excellent candidate for making a day ahead. Simply let it cool completely, store it in an airtight container in the refrigerator, and reheat gently on the stovetop.
• Herbaceous Notes: If you enjoy a more herbaceous soup, consider adding a sprig of fresh thyme or a pinch of dried herbs like marjoram or savory along with the bay leaf. Remove any herb sprigs before serving.

Serving & Storage Suggestions

This hearty soup is best served piping hot. Ladle generous portions into deep bowls, ensuring each serving gets a good mix of tender beef and vibrant vegetables. A crusty bread for dipping is an absolute must – it’s perfect for sopping up every last drop of that flavorful broth.

For storage, allow the soup to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for 3 to 4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally. You can also freeze portions for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here is an estimated nutritional breakdown for one serving of Rick’s Vegetable Beef Soup:

Nutrient	Amount per Serving	% Daily Value
Calories	286.8 kcal	–
Total Fat	5 g	7%
Saturated Fat	2 g	9%
Cholesterol	60.5 mg	20%
Sodium	128.8 mg	5%
Total Carbohydrate	38 g	12%
Dietary Fiber	7 g	27%
Sugars	6.8 g	27%
Protein	26.1 g	52%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderful as is, you can easily adapt it to suit your preferences:

• Leaner Beef: For a lighter soup, opt for leaner cuts of beef like sirloin or flank steak, trimmed of visible fat.
• Root Vegetable Medley: Feel free to swap out some of the potatoes for other root vegetables like parsnips or sweet potatoes. Just ensure they are cut to a similar size for even cooking.
• Add Legumes: A can of drained and rinsed kidney beans or cannellini beans can add extra protein and fiber. Stir them in during the last 15-20 minutes of simmering.
• Greens Galore: A handful of fresh spinach or kale wilted into the soup during the last few minutes of cooking adds a burst of color and nutrients.

FAQs (Frequently Asked Questions)

Q: Can I make this soup in a slow cooker?
A: Absolutely! You can brown the beef on the stovetop first, then add all the ingredients (except the frozen corn, diced tomatoes, and green beans, which can be added in the last hour) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the remaining vegetables during the last hour of cooking.

Q: What kind of beef is best for this soup?
A: Beef stew meat, which is typically chuck roast cut into cubes, is ideal because it becomes incredibly tender when simmered for a long period.

Q: How can I make the broth richer?
A: Using a good quality beef broth or stock instead of water will inherently make the broth richer. You can also add a splash of Worcestershire sauce or a teaspoon of tomato paste during the browning stage for added depth of flavor.

Q: Can I use fresh corn instead of frozen?
A: Yes, you can! If using fresh corn, cut the kernels off the cobs. You can add them at the same time as the other vegetables.

Q: My soup seems a little thin, can I thicken it?
A: To thicken the soup slightly, you can make a slurry with 1-2 tablespoons of cornstarch or flour mixed with an equal amount of cold water. Stir this slurry into the simmering soup during the last 10-15 minutes of cooking, allowing it to thicken.

Final Thoughts

Rick’s Vegetable Beef Soup is more than just a recipe; it’s an invitation to slow down, savor the process, and enjoy the simple pleasures of a home-cooked meal. It’s the kind of dish that builds memories and warms the soul. So, gather your ingredients, embrace the comforting aroma as it fills your kitchen, and share this nourishing soup with those you love. It’s a true taste of comfort, perfect on its own or paired with a crisp green salad. I hope it brings as much joy and satisfaction to your table as it does to mine.