Mohamed Shili Pioneer Woman Vegetable Beef Soup is made with olive oil, beef stew meat, onions, potatoes, carrots, celery, green beans, green onions, parsley, beef broth, and diced tomatoes. This hearty Pioneer Woman Vegetable Beef Soup recipe creates a warming dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 8 people.
Pioneer Woman Vegetable Beef Soup Ingredients
- 1 tbsp olive oil
- 2 lb beef stew meat
- 1 medium onion, 1 1/2 cups finely diced
- 8 cups beef broth, low sodium
- 14 oz can diced tomatoes
- 3 bay leaves
- 1 Tbsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 lb potatoes, peeled and diced
- 2 large carrots, peeled, and chopped
- 1 cup celery, chopped
- 1 cup green beans, cut into bite size pieces
- 1/2 cup green onions, chopped
- 1/4 cup parsley, chopped
How To Make Pioneer Woman Vegetable Beef Soup
- Heat the oil: Pour olive oil into a heavy soup pot or Dutch oven and warm it over medium-high heat.
- Brown the meat: Add the beef stew meat in a single layer. Cook until all sides are browned, doing so in batches if necessary to avoid crowding the pan, which helps achieve a good sear.
- Cook the onions: To the browned beef, add the diced onion. Continue to cook for another 3 minutes or until the onions have softened and turned a light golden color.
- Simmer the base: Stir in the diced tomatoes, bay leaves, salt, and pepper. Add the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and partially cover the pot. Let it cook for 55 to 75 minutes, or until the beef is tender.
- Add root vegetables: Incorporate the diced potatoes, chopped carrots, and chopped celery into the pot. Continue to simmer for 20 minutes, or until the vegetables are nearly tender.
- Add the rest: Introduce the green beans and green onions to the pot. Let everything cook together for an additional 10 minutes.
- Final touches: Remove the pot from heat, discard the bay leaves, and stir in the chopped parsley. Season with additional salt and pepper to taste before serving.
Recipe Tips
- Choose the Right Beef: Opt for chuck roast or round cut, trimmed and cut into chunks yourself for fresher, more tender meat.
- Sauté the Spices: Before adding the broth, briefly sauté your bay leaves and black pepper with the onions to intensify their flavors.
- Deglaze the Pot: After browning the meat and sautéing the onions, deglaze the pot with a splash of broth to lift any browned bits for extra taste.
- Use Fresh Herbs: While dried herbs work in a pinch, using fresh parsley and maybe a sprig of thyme can greatly enhance the soup’s flavor.
- Simmer Slowly: Don’t rush the simmering process; allowing your soup to gently simmer will develop a richer, deeper flavor profile.
What To Serve With Vegetable Beef Soup
Serve your hearty Vegetable Beef Soup with garlic herb croutons, kale, and apple salad, roasted beet and feta salad, multigrain rolls, and a cucumber dill yogurt salad for a refreshing touch.
You can also pair your soup with parmesan polenta fries and a warm quinoa pilaf for a unique and filling meal.
How To Store Leftovers Vegetable Beef Soup
Refrigerate: Cool the soup completely before transferring it to an airtight container. This will keep the soup fresh for up to five days. Ensure the container is sealed tightly to maintain flavor and prevent absorption of other food odors in the fridge.
Freeze: This soup freezes well due to its broth base and hearty ingredients. After cooling, pour into freezer-safe bags or containers, leaving some space for expansion, and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers Vegetable Beef Soup
In The Oven: Transfer the soup into an oven-safe dish and cover with aluminum foil. Reheat at 350 degrees Fahrenheit for about 20-25 minutes, or until hot throughout. Stir halfway through to ensure even heating.
In The Microwave: Pour the soup into a microwave-safe bowl and cover loosely with a microwave-safe lid or plastic wrap. Heat on high for 3-4 minutes, stirring every minute, to distribute heat evenly throughout the soup.
In The Air Fryer: If you prefer to reheat portions of soup, pour it into an air fryer-safe container. Set the air fryer to 300 degrees Fahrenheit and heat for 15-20 minutes, stirring occasionally, until the soup is piping hot.
Pioneer Woman Vegetable Beef Soup Nutrition Facts
Amount Per Serving (per 1-cup serving)
- Calories: 159
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 25mg
- Sodium: 600mg
- Total Carbohydrates: 15g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 12g
Frequently Asked Questions
Can I Use Different Types of Meat in This Soup?
Yes, you can substitute beef stew meat with other types of meat such as chicken, pork, or even lamb. Consider adjusting cooking times accordingly, as different meats may require longer or shorter cooking durations to reach optimal tenderness.
How Can I Thicken This Soup?
If you prefer a thicker soup, you can use a couple of methods: blend some of the potatoes and carrots once they are cooked, or mix in a tablespoon of cornstarch dissolved in cold water towards the end of cooking.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crockpot French Onion Soup
- Pioneer Woman Cabbage Soup
- Pioneer Woman Chicken Tortilla Soup
Pioneer Woman Vegetable Beef Soup
Description
Pioneer Woman Vegetable Beef Soup is made with olive oil, beef stew meat, onions, potatoes, carrots, celery, green beans, green onions, parsley, beef broth, and diced tomatoes. This hearty Pioneer Woman Vegetable Beef Soup recipe creates a warming dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Put oil in a heavy soup pot or Dutch oven and heat it over medium-high heat. Place the meat in a single layer and cook it until all sides are browned. If you need to get a good sear, brown the food in batches.
- Add the onions to the beef and keep cooking for another three minutes, or until the onions are soft and slightly brown.
- Put in tomato sauce, bay leaves, salt, and pepper, along with beef water. Bring to a boil, then turn down the heat so it simmers. Cover only part of the way and cook for 55 to 75 minutes, or until the beef is soft.
- Peel and chop the potatoes, carrots, and celery. Let it cook for twenty minutes.
- After you add the green beans and onion, let it cook for another 10 minutes.
- Put in the parsley, add salt and pepper to taste, and then turn off the heat.
