Pot Vegetable Beef Soup: 1 Pot Comfort

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Pot Vegetable Beef Soup has always been my go-to when I need a meal that feels both nourishing and incredibly simple. There’s something so comforting about a steaming bowl of beef and vegetables, especially on a chilly evening. I remember making a big pot of this soup for the first time when I was short on time and needed something satisfying. The aroma of the simmering beef and vegetables filled my kitchen, promising a delicious and hearty meal. It quickly became my favorite easy vegetable beef soup recipe, perfect for busy weeknights. This comfort food vegetable beef soup is truly a lifesaver. Let’s get cooking!

Why You’ll Love This Pot Vegetable Beef Soup

This soup is a winner for so many reasons! Here’s why it’s become a staple in my kitchen:

• It’s incredibly easy to make, especially with an Instant Pot.
• The rich, savory broth is packed with flavor.
• You get a full meal with tender beef and plenty of vegetables.
• It’s the perfect quick vegetable beef soup pot meal for busy days.
• The aroma alone makes it feel like a special occasion.
• It’s wonderfully satisfying and truly a homestyle vegetable beef soup experience.
• It’s fantastic for meal prepping and lunches throughout the week.
• This soup is pure comfort in a bowl.

Ingredients for the Best Pot Vegetable Beef Soup

Gathering these ingredients is the first step to making a fantastic beef and vegetable soup in a pot. The quality of your beef chuck really makes a difference here, so opt for a good cut. For more information on selecting quality ingredients, you can check out our guide.

• 1.5 lbs beef chuck, cut into 1-inch pieces – this cut gets wonderfully tender after pressure cooking
• 1 tbsp olive oil – for browning the beef and sautéing the veggies
• 1 large onion, chopped – provides a sweet base
• 2 carrots, peeled and chopped – adds sweetness and color
• 2 celery stalks, chopped – for that classic aromatic flavor
• 2 cloves garlic, minced – essential for depth of flavor
• 1 tsp dried thyme – a savory herb that complements beef
• 1 tsp dried rosemary – another fragrant herb that pairs well with meat
• 1 bay leaf – infuses a subtle, unique flavor into the broth
• 6 cups beef broth – the foundation of our delicious soup
• 1 (14.5 ounce) can diced tomatoes, undrained – adds acidity and body
• 1 cup chopped potatoes – makes the soup hearty and satisfying
• 1 cup frozen peas – for a touch of sweetness and vibrant green
• 1 cup frozen corn – adds another pop of sweetness and texture
• Salt and pepper to taste – to bring all the flavors together

How to Make Pot Vegetable Beef Soup

Making this hearty soup is straightforward, even with an Instant Pot. Follow these steps for a delicious pot roast vegetable beef soup that’s perfect for any occasion.

1. Step 1: Season the beef chuck pieces generously with salt and pepper.
2. Step 2: Heat the olive oil in your Instant Pot using the Sauté function. Once hot, add the seasoned beef and brown it on all sides, letting it develop a nice crust. This browning step is crucial for flavor in how to make pot vegetable beef soup. Remove the browned beef and set it aside.
3. Step 3: Add the chopped onion, carrots, and celery to the same pot. Sauté these vegetables until they begin to soften, which usually takes about 5 minutes. You’ll start to smell their sweetness mingling.
4. Step 4: Stir in the minced garlic, dried thyme, dried rosemary, and the bay leaf. Cook for just 1 minute more until the garlic is fragrant. Be careful not to burn the garlic.
5. Step 5: Return the browned beef back into the Instant Pot. Pour in the beef broth and the can of diced tomatoes (undrained).
6. Step 6: Secure the Instant Pot lid and ensure the steam release valve is set to the sealing position. Cook on high pressure for 35 minutes.
7. Step 7: Once the cooking time is up, allow for a natural pressure release for 10 minutes. After that, carefully perform a quick release for any remaining pressure.
8. Step 8: Carefully open the lid and stir in the chopped potatoes, frozen peas, and frozen corn.
9. Step 9: Switch the Instant Pot back to the Sauté function. Let the soup simmer for another 5-7 minutes, or until the potatoes are tender and the frozen vegetables are heated through.
10. Step 10: Before serving, remember to remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed.
11. Step 11: Ladle this delicious pot vegetable beef soup into bowls and enjoy the comforting flavors!

Pro Tips for the Best Pot Vegetable Beef Soup

Want to elevate your soup game? I’ve picked up a few tricks over the years that make this already great soup even better:

• For a richer flavor, brown the beef in batches so it sears properly instead of steaming.
• Don’t skip the natural pressure release; it keeps the beef incredibly tender.
• Taste and adjust seasonings at the very end – salt and pepper can change a lot after everything simmers together.
• If you prefer a thicker soup, you can always add a cornstarch slurry at the end. For more on thickening sauces and soups, check out this resource.

What’s the secret to perfect Pot Vegetable Beef Soup?

The secret to a truly perfect pot vegetable beef soup, reminiscent of old fashioned vegetable beef soup, lies in good browning of the beef and letting the aromatics (onion, carrot, celery, garlic) sauté properly. This builds a deep flavor base that canned soup just can’t replicate. Understanding the science behind flavor development can really enhance your cooking; learn more about food science basics.

Can I make Pot Vegetable Beef Soup ahead of time?

Absolutely! This soup is fantastic for meal prep. You can make the entire pot vegetable beef soup ahead of time and store it in the refrigerator. It actually tastes even better the next day as the flavors meld. For a slow cooker vegetable beef soup, you can also prep all the ingredients the night before and throw them in the cooker in the morning. For tips on meal prepping, visit our contact page for resources.

How do I avoid common mistakes with Pot Vegetable Beef Soup?

A common mistake is not browning the beef sufficiently, which impacts flavor. Also, be sure not to overcook the vegetables after pressure cooking; they should be tender, not mushy. Lastly, always remove the bay leaf before serving!

Best Ways to Serve Pot Vegetable Beef Soup

This hearty soup is a meal in itself, but it pairs wonderfully with a few classic accompaniments. Serving this vegetable beef soup with potatoes is always a hit, as the creamy potatoes soak up the flavorful broth. I love to serve it alongside some crusty bread for dipping – it’s perfect for getting every last drop of that delicious soup.

For an extra special touch, a simple side salad with a light vinaigrette offers a fresh contrast to the rich soup. You could also try a dollop of sour cream or a sprinkle of fresh parsley for a pop of color and added flavor. It’s all about creating that perfect, comforting meal experience. If you’re interested in learning more about garnishes, consider checking out our disclaimer for related content.

Nutrition Facts for Pot Vegetable Beef Soup

Here’s a breakdown of the nutritional information for a serving of this delicious soup:

• Calories: 350
• Fat: 15g
• Saturated Fat: 5g
• Protein: 25g
• Carbohydrates: 25g
• Fiber: 5g
• Sugar: 8g
• Sodium: 700mg

Nutritional values are estimates and may vary based on specific ingredients used. For more detailed nutritional information, you can consult resources like the MyFitnessPal database.

How to Store and Reheat Pot Vegetable Beef Soup

This hearty soup is perfect for making ahead, which is why knowing how to store and reheat it properly is key. Once your pot vegetable beef soup has cooled down completely, transfer it into airtight containers. For enjoying it throughout the week, refrigerate it for up to 3-4 days. If you’re planning for longer-term storage, this soup freezes beautifully for about 3 months. It’s a great way to have a comforting meal ready whenever you need it, just like having a vegetable beef soup crock pot meal ready to go!

When you’re ready to enjoy your soup again, the best way to reheat it is gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave. If the soup seems a bit too thick after storage, simply add a splash of beef broth or water to loosen it up to your desired consistency.

Frequently Asked Questions About Pot Vegetable Beef Soup

What is in vegetable beef soup?

Typically, a classic vegetable beef soup contains tender chunks of beef, a variety of hearty vegetables like carrots, celery, potatoes, and peas, all simmered in a savory beef broth. Some recipes also include tomatoes, corn, or beans. My recipe focuses on a rich beef flavor with a good mix of classic vegetables for a truly satisfying meal.

How do I make this a hearty vegetable beef soup?

To ensure your pot vegetable beef soup is hearty, I recommend using a good cut of beef chuck, as it becomes wonderfully tender and flavorful when cooked. Adding potatoes and making sure you have a good balance of vegetables will also contribute to that satisfying, hearty texture. Don’t be afraid to let it simmer to allow the flavors to really meld together.

Can I use different vegetables in this soup?

Absolutely! This recipe is very forgiving. Feel free to swap in your favorite vegetables or use what you have on hand. Green beans, corn, parsnips, or even a handful of spinach added at the end are all delicious additions to this versatile beef and vegetable soup in a pot.

How long does this soup last in the refrigerator?

This delicious pot vegetable beef soup will keep well in an airtight container in the refrigerator for about 3 to 4 days. The flavors actually tend to deepen and improve the longer it sits, making it a great option for meal prep.

Variations of Pot Vegetable Beef Soup You Can Try

While this recipe is fantastic as is, you can easily adapt it to suit your needs and preferences! Here are a few ideas to make your pot vegetable beef soup even more special.

For a more gourmet vegetable beef soup experience, consider adding a splash of red wine to the pot after sautéing the vegetables or incorporating some fresh herbs like parsley and chives at the very end. If you’re watching your sodium intake, creating a low sodium vegetable beef soup is simple: just use low-sodium beef broth and be mindful of added salt. You can also adapt this recipe for different cooking methods. For a stovetop version, simmer everything in a Dutch oven until the beef is tender. Or, for a true slow cooker vegetable beef soup, simply combine all ingredients except the frozen vegetables in your crock pot and cook on low for 6-8 hours.

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