There is something about a big pot of beef vegetable soup simmering on the stove that feels like home. This easy beef vegetable soup recipe is hearty, simple, and made in one pot with vegetables from our garden and pantry staples that are always on hand.
The secret to this soup? I use a combination of beef and sausage. It doesn’t make the title because it’s little cumbersome to say, but trust me, it makes all the difference in flavor. You can certainly use only beef if that is what you have, but the sausage adds depth and richness that keeps everyone coming back for seconds.
This soup is wonderfully flexible. Swap vegetables for what you have on hand, add a handful of barley or pasta, or keep it strictly meat and vegetables. In our rural corner of Vermont, I can have a pot of this ready in two hours, which is perfect for those surprise calls when someone is passing through and wants to stop by. A pot of soup and a batch of rolls makes anyone feel welcome.
Oh! And if you haven’t guessed by now, it’s true – like so many great soups, this one is even better the next day, so it’s perfect to make ahead for your next gathering.
Helpful Tips for Success
- Brown the beef and sausage together for the best flavor base.
- Consider keeping the fat the renders off when cooking the meat. It adds so much flavor and nutrition.
- Add vegetables in stages: hearty root vegetables early, delicate ones like peas or greens toward the end.
- Taste as you go and adjust seasoning before serving.
- For a thicker soup, mash a few of the potatoes directly in the pot.
- This soup freezes well. Cool completely before storing in freezer-safe containers.
- Serve with crusty bread or homemade rolls for a meal that provides comfort and warmth.
- Do you need a cozy dessert to finish the meal? You’ll love these Pumpkin Bars with Cream Cheese Frosting.
Easy Beef Vegetable Soup
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat.
- Sauté beef and sausage until barely cooked through. Take care to not crumble the meat too much, some larger pieces are nice in the soup.
- Transfer to a plate with a slotted spoon.
- In the meat drippings, sauté onions, carrots, and celery for several minutes, until almost tender. Add fresh garlic, Italian seasoning, granulated garlic, salt, and pepper. Sauté 1 minute longer.
- Add broth, tomatoes, cooked meat, bay leaf, and any firm vegetables you are using such as potatoes or winter squash. Bring to a boil then reduce heat to low, cover and simmer for 30 minutes.
- Stir in remaining tender vegetables (except parsley). Simmer 20 minutes longer, or until all of the veggies are tender.
- Stir in parsley, taste and adjust seasoning, adding more salt if needed and serve warm with freshly grated parmesan.
Notes
beans, kale, spinach, zucchini, winter squash,
frozen mixed vegetables, etc. Sky is the limit! Be
as creative or traditional as you’d like. I like that I
am able to feature nearly every vegetable we
grow in this soup.
2 Responses
Thank you for the recipe! Adding sausage makes me think of “Italian wedding soup”, sort of, which I love.
That is such a good soup!