SIMPLY THE BEST VEGETABLE BEEF SOUP
- WineCheeseScallops
- Jan 29
- 5 min read
Looking for a comforting, hearty soup to warm your soul and satisfy your appetite? Simply the Best Vegetable Beef Soup lives up to its name, delivering a rich, flavorful blend of tender beef, wholesome vegetables, and a savory tomato-based broth. Perfect for chilly days or when you crave something nourishing and homemade, this soup is a one-pot wonder that’s easy to prepare and packed with goodness.
Why is this soup simply the best? It’s the perfect combination of hearty, healthy, and flavorful. From the earthy turnips to the sweetness of brown sugar, each ingredient contributes to a balanced, delicious bowl that feels like a warm hug.
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Stew Beef:
Stew beef is the cornerstone of this recipe, bringing a rich and savory depth to the soup. Known for its tender texture after slow cooking, this cut absorbs all the flavors from the broth, seasoning, and vegetables, making every bite a delight. Browning the beef at the start locks in flavor and adds a caramelized note to the dish.
Old Bay Seasoning:
A blend of spices like celery salt, paprika, and pepper, Old Bay seasoning is the secret to elevating the flavor profile of this soup. Originally created for seafood, it’s a surprising yet perfect addition here, offering a savory, slightly spicy kick that complements the beef and vegetables beautifully.
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Recipe's Origin
This recipe draws inspiration from classic vegetable beef soups that have been a staple of family dinners for generations. The addition of Old Bay seasoning gives it a modern twist, adding a punch of flavor that sets it apart from traditional versions. It’s the kind of recipe that’s made to share—perfect for big family gatherings or meal prep for the week. The idea to include turnips and cabbage stems from a desire to incorporate nutrient-rich vegetables often overlooked, creating a dish that’s as wholesome as it is delicious.
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Tips, Serving Suggestions, and Storage Advice
Sear the Beef: Browning the beef first adds depth to the soup and enhances its overall flavor.
Use Fresh Veggies: While frozen peas and lima beans are convenient, opt for fresh vegetables when possible for maximum flavor.
Cut Vegetables Evenly: Ensure all vegetables are evenly diced for consistent cooking and texture.
Season Gradually: Taste as you go, adding salt and pepper in increments to avoid over-seasoning.
Let it Simmer: Allow the soup to simmer longer for deeper, richer flavors.
Customize the Veggies: Don’t have turnips? Try parsnips or rutabaga as substitutes.
Add Fresh Herbs: Garnish with parsley or thyme for an extra layer of flavor before serving.
Pair It Up: Serve with crusty bread or cornbread for a complete meal.
Make It Ahead: The soup tastes even better the next day as the flavors meld together.
Freeze It: Store leftovers in airtight containers and freeze for up to 3 months for easy, delicious meals later.
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Unique Recipe Qualities | SIMPLY THE BEST VEGETABLE BEEF SOUP
Combines traditional flavors with a modern twist of Old Bay seasoning.
Features a hearty mix of fresh and frozen vegetables for convenience and balance.
Brown sugar adds a subtle sweetness that complements the savory broth.
Perfect for meal prep, as it tastes better over time.
Great for freezing, making it an ideal make-ahead dish.
Uses turnips and cabbage for a unique, nutrient-packed profile.
Simple, one-pot preparation for easy cleanup.
Balanced flavor with a hint of spice from Old Bay.
Customizable—swap vegetables to fit your preference or seasonality.
The ultimate comfort food, suitable for any time of year.
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Ingredients:
1 pound stew beef
6 beef bouillon cubes
1 (12 oz) can beef broth
2 tablespoons Old Bay seasoning
1 medium onion, diced
2 large carrots, sliced
2 celery stalks, sliced
4–5 potatoes, peeled and diced
2 turnips, peeled and diced
¼ small head of cabbage (or more, if desired)
1 (12 oz) bag frozen peas
1 (12 oz) bag frozen lima beans
2 (12 oz) cans tomato paste
1 (8 oz) can tomato sauce
Kosher salt, to taste
Freshly cracked black pepper, to taste
3 tablespoons light brown sugar
Instructions:
In a large stock pot, brown the beef over medium heat.
Add the Old Bay seasoning, bouillon cubes, and beef broth. Stir to combine.
Add the carrots, onion, and celery, and cook for 2–3 minutes to soften slightly.
Stir in the remaining vegetables: turnips, potatoes, cabbage, peas, and lima beans. Add enough water to cover all ingredients.
Mix in the tomato paste and tomato sauce until fully incorporated.
Bring the soup to a boil, then reduce the heat to a simmer. Cook uncovered for at least 1 hour, or until the soup reaches your desired consistency.
Season with kosher salt, freshly cracked black pepper, and brown sugar. Adjust seasonings to taste before serving.
Enjoy your hearty and flavorful soup!
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ
Q: Can I use a different cut of beef?
A: Absolutely! Chuck roast or even ground beef can work well as alternatives.
Q: Can I make this soup vegetarian?
A: Yes! Omit the beef and substitute vegetable broth for beef broth. Add extra beans or lentils for protein.
Q: What if I don’t have Old Bay seasoning?
A: A mix of celery salt, paprika, and black pepper makes a great substitute.
Q: Can I use fresh lima beans instead of frozen?
A: Yes! Fresh lima beans are an excellent choice if available—just adjust the cooking time.
Q: How do I prevent the soup from being too salty?
A: Use low-sodium broth and bouillon cubes, then season with salt gradually as you taste.
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