Beef and Vegetable Soup Recipe

This simple beef and vegetable soup recipe made with soup bones makes for a deeply rich and flavorful soup that is hearty and full of nutrition. It’s a budget-friendly way to feed the whole family in a delicious way!

It’s getting to be soup season and how I love thee. Let me count the ways. One: soups only dirty up on big pot. Two: leftovers store so well in the freezer. Three: the varieties you can make are endless and delicious. Four: it makes the house smell incredibly cozy. Five: it’s a low cost way to feed the whole family.

I’ve been working on lowering our grocery costs this month and part of that process includes using items in the pantry and freezer before they expire. In the freezer I had local beef soup bones that I never got around to using. Soup bones don’t provide enough meat for a full meal, but they add an incredible depth to soups and broths. 

Let me say it one for time for the people in the back: the richness of this soup broth will blow your mind. It could stand alone without any trouble and just be sipped out of a mug. The broth alone is worth making this soup for.

I grabbed a pack and channeled my Nannie (my grandmother on my mom’s side). She’s incredible at making soups out of whatever she has on hand and after eating her creations for years, I figured I could do the same.

I was right. A few simple ingredients resulted in a rich, flavorful, and hearty soup that my whole family enjoyed (with a pan of cornbread to go with it)! I shared the final product on Instagram and when I didn’t have a recipe to share, it was requested that next time I write it down. So yesterday I did!

The great thing about soup is that it is so versatile. These five tips will help any soup you make be next level- especially tip #5! This one for example could easily be made with stew meat if you prefer a meatier result or can’t find soup bones. Add in potatoes for a heartier meal. Throw in some beans or switch up the veggies. Again, my Nannie makes the best soup by just using whatever is in her fridge, and often her soups will end up with a little ground beef, a little chicken, and a bunch of delicious random veggies. You can’t mess it up!

In the mood for soup? For a creamy, comforting soup (that uses no cream!), you must try this immunity boosting golden soup. My favorite broth-based soup is this coconut curry zoodle soup– switch out the zoodles or add shredded chicken, but definitely give it a try; it’s so flavorful! And last, I recommend my old stand-by: crockpot black bean and veggie soup. Made from dried beans (low cost!) and pairs perfectly with a quesadilla for dipping (kid-friendly!).

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Beef and Vegetable Soup Recipe


  • Author:
    Brittany Dixon

Description

This simple beef and vegetable soup recipe made with soup bones makes for a deeply rich and flavorful soup that is hearty and full of nutrition. It’s a budget-friendly way to feed the whole family in a delicious way!


Ingredients

1 Tbsp olive oil

11.5 lb beef soup bones

1 medium yellow onion, diced

2 garlic cloves, minced

1 1/2 c celery, diced

64 ounces vegetable broth

14.5 oz can diced tomatoes

1 tsp apple cider vinegar

2 c mixed frozen vegetables (my blend included carrots, peas, corn, and green beans)

1 1/2 tsp Italian seasoning

1 bay leaf

salt and pepper


Instructions

Heat a large soup pot of medium high heat. Add the olive oil. Salt and pepper the beef bones, then sear each side, roughly 4 minutes per side.

Reduce heat to medium. Add a splash of broth to the pot. Then add the onion, garlic, and celery and saute until fragrant, about 3-4 minutes.

Add the remainder of the broth, the tomatoes, vegetables, apple cider vinegar, Italian seasonings, and bay leaf.

Bring to a boil, then reduce to a simmer. Let simmer, covered, for 60 minutes.

Turn off heat. Remove beef bones. Discard the bones and cut beef into bite-sized pieces, discarding the fatty bits. Return the beef pieces to the soup.

Remove bay leaf and stir well. Add salt and pepper as needed. Serve with cornbread.


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