Vegetable Beef Soup: Cold Weather Dinner
Can you do it on a cold, rainy night in Stoke? Well, you might have a chance if you took this delicious vegetable beef soup before you attempt it. If you need some cold winter dinner ideas, this Vegetable Beef Soup recipe is made just for you. It is one of my go-to recipes for cold nights as it is quick to prepare and comes out with a wonderful taste and delightful flavor. Without taking much of our time, let’s get into it.
Vegetable Beef Soup Recipe
On cold days, this Vegetable Beef Soup recipe is going to be there for you, it is heartwarming and comforting with a delicious taste. This recipe is incredibly easy to prepare and that is very good so you can cook it up in a couple of minutes when needed.
How to Prepare Vegetable Beef Soup Recipe
This recipe is quite simple and it is going to be ready in around 30 minutes. Here’s what you’ll need and how you’ll prepare this delicious and hearty dish.
Ingredients to Prepare Vegetable Beef Soup
Here are the ingredients you need to prepare this recipe.
- ½ cup of olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- ½ cup of chopped dried shiitake mushrooms
- 1 rosemary sprig
- 2 teaspoons of Italian seasoning
- 2 teaspoons of salt
- 1 teaspoon of ground black pepper
- 6 cups of beef broth
- 2 cans of diced tomatoes, undrained
- 2 cans (14.5 oz) of diced new potatoes
- 3 cups of pre-cooked beef pot roast with seasoned gravy
- 1½ cups of frozen mixed vegetables
Instructions to Prepare Vegetable Beef Soup Recipe
Here are the step-by-step instructions you need to prepare this vegetable beef soup recipe.
Step 1: Place a Dutch oven over medium heat, pour in the olive oil, and allow to heat up, add in the onions, and sauté for 2-3 minutes.
Step 2: Add in the garlic, mushrooms, rosemary, Italian seasoning, salt, and pepper, and allow to cook for 5 minutes.
Step 3: Add in the beef broth, diced tomatoes, and potatoes. Now, increase the heat to high and bring it to a boil.
Step 4: Open the pot, and add in the beef pot roast and mixed veggies. Allow to cook on high for 5-7 minutes, then reduce the heat to medium-low, and also to simmer for an additional 5-7 minutes.
Step 5: Carefully, remove the rosemary sprig. Now, season with salt to taste.
How to Store Vegetable Beef Soup
If you have leftovers, you’re in good hands.
- Transfer the cooled vegetable beef soup into an airtight container and store it in the refrigerator for up to 5 days.
- Also, you can transfer to a freezer-safe container, and freeze for up to 3 months.
When ready to use, thaw in the refrigerator overnight, and reheat in a saucepan over medium heat before serving.
Vegetable Beef Soup Recipe
Equipment
Ingredients
- ½ cup olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- ½ cup chopped dried shiitake mushrooms
- 1 rosemary sprig
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 cups beef broth
- 2 cans diced tomatoes undrained
- 2 cans 14.5 oz diced new potatoes
- 3 cups pre-cooked beef pot roast with seasoned gravy
- 1½ cups frozen mixed vegetables
Instructions
- Place a Dutch oven over medium heat, pour in the olive oil, and allow to heat up, add in the onions, and sauté for 2-3 minutes.
- Add in the garlic, mushrooms, rosemary, Italian seasoning, salt, and pepper, and allow to cook for 5 minutes.
- Add in the beef broth, diced tomatoes, and potatoes. Now, increase the heat to high and bring it to a boil.
- Open the pot, and add in the beef pot roast and mixed veggies. Allow to cook on high for 5-7 minutes, then reduce the heat to medium-low, and also to simmer for an additional 5-7 minutes.
- Carefully, remove the rosemary sprig. Now, season with salt to taste.
Nutrition
This vegetable beef soup recipe will warm you up for cold and chilly weather. It has the lovely taste and flavor of beef stew combined with the dynamic flavors of the vegetables. And all this takes just 30 minutes. When you try out this recipe, make sure to drop a comment below.
