So Tasty Vegetable Beef Soup

Ingredients

1 1/2 – 2 lb stew meat – cut into even cubes

1 lg onion – diced

3 md carrots – sliced

3 lg stalks celery – sliced

1 sm green cabbage- chopped

3 md potatoes – 1 – 1.5 inch cubed

1 bag mixed vegetables, frozen

1 tsp each – garlic powder, salt

2 tsp dried parsley

1 1/2 tsp each – black pepper, dried oregano

3 c beef broth

3 Tbsp tomato paste

1 – 14 oz crushed tomatoes

1 bay leaf

Instructions

Step 1:

Turn Instant Pot to Saute.

When hot add 1 tbsp olive oil, add beef and stir.

Once browning add onion and stir.

Stir in seasonings.

Pour in broth and scrape bottom of pot.

Now add all veggies, bay leaf and paste.

Step 2:

Stir and place lid on pot.

Hit seal valve making sure it’s sealed Set on high pressure for 4 minutes.

Once that is finished let pot naturally release for 10 min Release remaining pressure.

Remove lid and stir Taste to see if seasonings need added to your taste.

Ladle the deliciousness in a bowl and enjoy!

Nothing is better than home made veggie soup, especially when it can be done this quickly.

I make this for work and co workers are always asking what smells so good! I just smile..lol

Notes:

Ingredients Variety: This soup incorporates a rich variety of vegetables and seasonings, making it a hearty and flavorful meal. The combination of stew meat, onions, carrots, celery, cabbage, potatoes, and frozen mixed vegetables creates a satisfying texture and taste.

Instant Pot Convenience: Using an Instant Pot streamlines the cooking process, allowing for a quick and efficient preparation of the soup. The pressure cooking method helps infuse flavors into the ingredients while preserving nutrients.

Customizable Meat Options: While the recipe calls for stew meat, you can substitute it with other cuts like chuck or sirloin based on personal preference. Adjust cooking times accordingly to ensure tender beef.

Vegetarian/Vegan Adaptation: To make this soup vegetarian or vegan-friendly, omit the meat and use vegetable broth instead of beef broth. Consider adding plant-based protein sources like tofu or beans for substance.

Fresh vs. Frozen Vegetables: You can customize the soup by using fresh vegetables instead of frozen. Ensure you adjust cooking times accordingly to achieve desired tenderness.

Storage and Freezing: Leftovers of this soup can be stored in the refrigerator for 3-4 days or frozen in airtight containers for up to 3 months. Add extra broth or water when reheating to restore consistency.

Alternative Cooking Methods: If you don’t have an Instant Pot or prefer a slower cooking process, this soup can be made on the stovetop or in a slow cooker. Adjust cooking times to ensure vegetables and meat are tender.

Seasoning Adjustment: Taste the soup after cooking to adjust seasoning levels according to personal preference. Add more salt, pepper, or herbs as needed to enhance flavors.

Creativity with Vegetables: Feel free to experiment with different vegetables in this soup. Popular additions include peas, green beans, spinach, or any seasonal produce you enjoy.

Overall Appeal: This vegetable beef soup is a comforting and nourishing dish that’s perfect for meal prep or sharing with coworkers. Its aroma and flavors make it a favorite among those seeking a wholesome and delicious homemade meal.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat instead of stew meat?

You can certainly use other cuts of beef, like chuck or sirloin, if you prefer.

Adjust the cooking time to ensure the beef becomes tender.

Is there a vegetarian or vegan version of this soup?

To make a vegetarian or vegan version, simply omit the stew meat and use vegetable broth.

You can also add plant-based protein sources like tofu or beans.

What can I substitute for frozen mixed vegetables?

You can substitute fresh vegetables or a combination of your favorite vegetables.

Just be sure to adjust the cooking time if using fresh vegetables.

Can I make this soup in a regular pot instead of an Instant Pot?

Yes, you can make this soup in a regular pot on the stovetop.

Follow the same steps, but increase the cooking time and simmer until the vegetables and meat are tender.

How long can I store leftovers, and can I freeze this soup?

Leftovers can be stored in the refrigerator for 3-4 days.

You can also freeze this soup in airtight containers for up to 3 months.

When reheating, you may need to add a little extra broth or water.

Can I use a slow cooker instead of an Instant Pot for this recipe?

Yes, you can use a slow cooker. Simply brown the meat and sauté the onions and seasonings in a pan, then transfer everything to the slow cooker.

Cook on low for 6-8 hours or until the beef and vegetables are tender.

What can I use as a substitute for stew meat?

If you don’t have stew meat, you can use other cuts of beef suitable for stewing, such as chuck roast or beef sirloin, cut into cubes.

Can I make this soup without an Instant Pot or slow cooker?

Absolutely! You can make this soup on the stovetop by using a large soup pot.

Follow the same steps for browning the meat and sautéing the vegetables, and then simmer until everything is tender.

Are there any alternative vegetables I can use in this recipe?

You can customize this soup by adding or substituting vegetables to your liking.

Popular additions include peas, green beans, or spinach.

Get creative with your choices!

How do I adjust the seasonings to suit my taste?

To adjust the seasonings, taste the soup after cooking and add more salt, pepper, or herbs as needed to match your personal preference.