Today I will teach you the best vegetable beef soup recipe from pioneer woman!
When the weather turns cold, it is time to make a warm soup thick with veggies and meat. Thick beef vegetable stews and soups have a long history among many nations, especially those that come from a nomadic heritage.
Stews and soups with meat and vegetables date back to the stone age, but regular soup-making became a thing 6-9000 years ago. Our bodies love a hearty vegetable-filled, protein-rich soup, and despite the common belief, when making a soup, these ingredients don’t lose their nutritional value, because you don’t throw out the broth.
They are a piece of cake to make, just throw some meats and veggies with water and spices in a slow cooker and wait so more. Boom, amazing food! It’s also amazing to come home to a cooked meal in the fridge, and this soup is good for days, or let me say even better, as the flavor bends nicely.
It’s difficult to cook vegetable beef soup pioneer woman?
It’s simple to make a veggie beef soup that’s also versatile. If you like stronger tastes, roast the veggies first.
Simply cook them with the meat and seasonings, then add any ingredients you have on hand, such as parmesan, veggies, and soy sauce.
You can also cook several batches and freeze them for later, but if that’s your plan, don’t put potatoes in the soup, because they will brown and become mushy when frozen.
Slow cooker or pot soups are ideal for foodies who are short on time or have a hectic schedule.
The traditional versions normally require 3-5 hours of passive cooking. You may cut this time in half by using a pressure cooker.
Also, there’s no need to stir the soup while it’s simmering; instead, leave the lid on most of the time to prevent the aromas from escaping the pot. The soup will not flow out if you run a wooden spoon across the top of the pot.
What are the best ingredients for this soup?
Roasting your vegetables and meats on a high heat gives an extra richness in flavor before soupening them, but never do this with leafy greens and cruciferous vegetables because they become bitter when cooked too long.
It’s really easy to switch the ingredients and make a vegetarian-friendly version of it with mushrooms or beans.
You can also add zucchini, bell peppers, tomatoes, or cabbage. Some like it with tortellini or potatoes, or you can add some noodles. You can make them with pork shoulder, or ribs.
By adding some red wine to your meal when cooking you can make it spicier and add another layer of extra flavor.
Maestro Italian Vegetable Beef Soup Pioneer Woman Recipe
Maestro Italian Vegetable Beef Soup Pioneer Woman
- 1 Small tomato paste
- 2 Medium white onion
- 4 Carrots
- 2 Celery
- 3 Garlic cloves minced
- 5 Potatoes quartered
- 400 ml Beef or vegetable broth
- Ground ginger
- Ground black pepper
- Ground cumin
- Kosher salt
- 1 Bay leave
- 2 tbsp Brown sugar
- 2 tbsp Ground red paprika
- 1 Can of peas
- 500 gr Beef shoulder
- Brown the tomato paste first, followed by the meat in a separate pan.
- Make sure all of your vegetables and meat are cleaned and sliced to the same size.
- Cook the beef for 50 minutes in a big cooking pan with plenty of water over low heat.
- Using a spoon, remove any foam that has developed on the surface of the water.
- After adding the additional ingredients to the water-beef mixture, cook for another 40 minutes.
- If the water does not cover everything in the pot, add more.
- If you remove the potatoes, you may freeze them for later use, and serve them hot with corn or ordinary bread.
- You may add some chile, soy sauce, red wine, or fresh herbs to the dish to make it more flavorful.
Tips for perfect flavor
A really great tip culinary schools teach, is that saving your bits from your vegetables is great to add depth of flavor to your stock and reduces food waste.
Next time you’re cut off some parts of any vegetable, like mushroom stems, carrot butts, celery ends, put them in a bag in the freezer, and use it up to make a vegetable broth.
If you use tomato paste for a soup, try browning it beforehand. It adds a herbal tone to the dish.
You can consider the meat done when you can easily separate the meat with two forks. For a smoky taste, you can add some smoked sausage or soy sauce.
Can I replace or add new ingredients?
If you are a vegetarian, you don’t have to give up these warm and thick soups. You can replace meat in these recipes with dried or regular mushrooms because they add a little meaty taste.
Sauté onion and the mushrooms and deglaze them on butter or vegetable oil. The way mushroom breaks down in the butter replicates the fat in the meat.
You can also add some vegetable broth to the dish.
If you cook this meal from frozen veggies, you don’t have to thaw them if they are already cut, just cook them frozen, although, you can count on an extra 20% cooking time this way.
You can also use a similar, but slightly altered recipe to turn your leftover roasted chicken into a hearty soup this way, with the other ingredients.
It stays in perfect quality in the fridge for 6-7 days! You can make it soupy or thicker, depending on how you like it. If it is followed by a dish, try making it with more water.
So, what did you think about this amazing and delicious recipe? Please, feel free to leave your comments below!