Vegetable Beef Soup

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**Vegetable Beef Soup** is a quintessential comfort food that brings together the heartiness of tender beef and a medley of colorful vegetables, simmered to perfection in a rich and flavorful broth. This dish not only warms the soul but also nourishes the body, making it a favorite in homes across the globe, especially during colder months. Whether served as a family meal, a hearty lunch, or a cozy dinner, Vegetable Beef Soup is a versatile and satisfying option that delights the palate.

 

#### 3. **Broth**

The soup’s base is typically made from **beef broth** or stock, which provides a savory foundation for the dish. Homemade broth is ideal, as it allows you to control the flavors and ensure that it’s rich and satisfying. Store-bought options work well, too. For a lighter version, vegetable broth can be used without sacrificing flavor.

#### 4. **Herbs and Seasonings**

To elevate the flavor of the soup, a variety of herbs and seasonings are added. Fresh or dried herbs such as **thyme**, **rosemary**, and **bay leaves** are common, providing aromatic notes that enhance the dish. **Salt** and **pepper** are essential for seasoning,

 

allowing you to adjust the flavor to your preference. Other optional ingredients might include **garlic**, **Worcestershire sauce**, or a splash of **red wine** to deepen the flavor even further.

 

### Flavor Profile and Texture

Vegetable Beef Soup is a harmonious blend of flavors and textures that makes it incredibly enjoyable. The tender beef provides a savory depth, while the assorted vegetables add a medley of textures and natural sweetness.

The broth is flavorful and hearty, serving as the perfect vehicle for soaking up the delicious ingredients. Each spoonful delivers a satisfying combination of tender meat, vibrant vegetables, and a warm, comforting broth that wraps around you like a cozy blanket.

### Presentation and Serving Suggestions

When it comes to serving Vegetable Beef Soup, consider these presentation tips:

Ingredients:
  • 1-1/2 lbs beef stew, cut into bite-sized cubes
  • Olive oil
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1 tbsp of Better Than Bouillon (beef flavored)
  • 8 oz baby bella sliced mushrooms
  • 1 medium boiler white onion finely chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tbsp Italian seasoning
  • 1 tbsp tomato paste
  • 4 cups beef broth
  • 12 oz of Guinness Stout
  • 1 bunch of scallions (~6) sliced
  • 1 bag frozen cut green beans
  • 1 lb baby carrots
  • 1 lb diced potatoes
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) diced tomatoes with the liquid

 

Instructions:
In a skillet, melt the butter over medium heat. Add the minced garlic, Better than Bouillon, and mushrooms. Sauté, stirring frequently, until the mushrooms release their water, then cook for a minute or two longer to reduce. Remove the skillet from the heat and set aside.
In a large dutch oven, heat a few tablespoons of olive oil over medium-high heat. Add the beef and sauté until it begins to brown, about 6 minutes. Use a slotted spoon to remove the beef.
Turn down the heat to medium and add another tbsp of olive oil to the dutch oven. Add the chopped white onion and cook for a few minutes until it starts to soften.
Add the salt, paprika, and tomato paste. Cook, stirring constantly, for about 1 minute. the Guinness and bring to a simmer the beef and mushrooms and stir for about a minute.
Add the vegetables (green beans, carrots, corn, scallions, potatoes, and tomatoes), pepper, Italian seasoning, and beef broth. Stir well and bring to a simmer. Turn the heat to low, cover, and let the soup simmer for about two hours, stirring occasionally.
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