Vegetable Beef Soup Recipe—Key to Robust Meals

Vegetable Beef Soup Recipe—Key to Robust Meals | GlutenFreeHomemade.com

Updated April 26, 2018.

Are you looking for a vegetable beef soup recipe bursting with rich flavor and chock full of health building nutrition?

Then, you’ve come to the right place!

A frugal family favorite, vegetable beef soup is a key recipe to robust meals.

Families love this soup and all its variations, a perfect weeknight comfort food.

Even guests enjoy this homey fare, especially when served with a dark red wine or a chilled glass of gluten-free beer, fresh from the oven gluten-free muffins slathered with butter, a tossed green salad topped with homemade creamy dressing, and cheesecake for dessert.


Unless you are serving soup to a large group, there are usually leftovers.

Freeze leftover Vegetable Beef Soup recipe in single serving tubs for quick heat and eat meals on the fly or for road trips and camping adventures.

Keep enough in the freezer for easy to fix meals on those days when your are too sick to cook; the family just helps themselves to their favorite soup when they are ready to eat.

This soup is a perfect crowd pleaser; keep it good and warm in a slow cooker and dish it up with a good soup ladle.

There is nothing like your favorite meat sandwich and a bowl of steaming soup!

A nourishing vegetable soup makes a terrific first course, especially when the entrée is high in protein.

Serve the Hearty Vegetable Soup variation with a frittata, quiche or soufflé, and have fresh in-season fruit for dessert.

Delight your little ones with a “kids’ night” meal.

Cook up a pot of the Alphabet Soup variation.

Serve with gluten-free nut butter and jam sandwiches cut into triangle shapes, and oranges sliced crosswise so they look like rays of sunshine.

Spend an hour playing their favorite board games with them, and then thrill them with homemade ice cream for dessert.

This vegetable beef soup recipe makes a wonderfully satisfying main course meal.

Garnish the top with a generous helping of grated cheese and serve with a crisp tossed green salad, buttered gluten-free toast, and pudding for dessert.





Print Friendly and PDF

Vegetable Beef Soup Recipe—Key to Robust Meals


By

Vegetable Beef Soup Recipe—Key to Robust Meals


Fantastic! This vegetable beef soup recipe is a family favorite; super delicious on chilly days.

Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 8 servings

Ingredients:
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 tablespoon tapioca flour
- 1/2 cup cold water
- 1 tablespoon unflavored gelatin
- 1 teaspoon olive oil
- 2 pounds round steak, London broil or rump roast, trimmed of fat, cut into 1/2 inch pieces
- 2 tablespoons butter (or vegetable oil)
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1/2 cup dry red wine
- 6 ounce can tomato paste
- 6 cups beef stock or broth
- 4 medium potatoes, peeled and cut into 1/2 inch cubes
- 2 cups carrots, cut into 1/2 inch pieces
- 1 cup celery, cut into 1/2 inch pieces
- 1 large bay leaf
- 1/4 cup fresh parsley, minced
- salt

Instructions:
1. In a custard cup, mix together dry mustard, thyme, black pepper, and tapioca flour, and then set aside.
2. Place water in a custard cup; sprinkle gelatin over the top, and then set aside.
3. In a Dutch oven or soup pot, heat oil over medium-high heat until just before smoking point.
4. Add beef; cook until all liquid evaporates and meat begins to brown, about 8 to 10 minutes.
5. Remove beef from pot and set aside.
6. Melt butter and add onion, cooking until onion begins to brown, about 8 minutes.
7. Build a roux by mixing in seasoned tapioca flour mixture and cook for 30 seconds.
8. Add garlic and cook for 30 seconds.
9. Add wine and cook for 1 minute, scraping browned bits from bottom of pot.
10. Add tomato paste, working it into the roux.
11. Slowly pour in beef stock, whisking it into the roux.
12. Add browned beef, potatoes, carrots, celery and bay leaf.
13. Bring soup to a boil, and then reduce heat to a simmer.
14. Cover and cook until vegetables are tender, 30 to 40 minutes; stir occasionally.
15. Remove bay leaf.
16. Add gelatin mixture, stirring until it is completely dissolved.
17. Stir in parsley.
18. Season the soup with 1 to 2 teaspoons salt or to taste.
19. Serve hot.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Nut-free, Soy-free, Sugar-free




Variations

Alphabet Soup

  1. Prepare as directed in Garden Vegetable Soup variation.
  2. Simmer soup for 20 minutes.
  3. Add 1/2 cup gluten-free alphabet noodles and cook soup for 10 minutes more.
  4. Finish as directed in key recipe.


Garden Vegetable Soup

  1. Prepare as directed in Hearty Mixed Vegetable Beef Soup variation, except omit beef pieces and frozen green beans.


Ground Beef Vegetable Soup

  1. Omit round steak, London broil or rump roast.
  2. Brown 2 pounds ground beef, and then drain off the fat.
  3. Prepare as directed in key recipe.


Hearty Vegetable Beef Soup

  1. Prepare ingredients as directed in Ground Beef Vegetable Soup variation.
  2. With onions, sauté 1 pound mushrooms, chopped.
  3. With browned beef, carrots, celery and bay leaf, add 2 cups potato, cut into 1/2 inch pieces.
  4. Finish as directed in key recipe.


Hearty Mixed Vegetable Beef Soup

  1. Prepare as directed in Hearty Vegetable Beef Soup variation.
  2. During last 5 minutes of cooking add 1 cup each of frozen peas, corn and cut-up green beans.
  3. Finish directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 2.5 ml dry mustard
  • 2.5 ml dried thyme
  • 2.5 ml ground black pepper
  • 15 ml tapioca flour
  • 125 ml cold water
  • 15 ml unflavored gelatin
  • 5 ml olive oil
  • 908 grams round steak, London broil or rump roast, trimmed of fat, cut into 1.27 cm pieces
  • 30 ml butter (or vegetable oil)
  • 1 large onion, chopped
  • 2 large cloves garlic, minced
  • 125 ml dry red wine
  • 160 ml tomato paste
  • 1.5 liters beef stock or broth
  • 4 medium potatoes, peeled and cut into 1.27 cm cubes
  • 500 ml carrots, cut into 1.27 cm pieces
  • 250 ml celery, cut into 1.27 cm pieces
  • 1 large bay leaf
  • 60 ml fresh parsley, minced
  • salt

Instructions

  1. In a custard cup, mix together dry mustard, thyme, black pepper, and tapioca flour, and then set aside.
  2. Place water in a small bowl; sprinkle gelatin over the top, and then set aside.
  3. In a Dutch oven or soup pot, heat oil over medium-high heat until just before smoking point.
  4. Add beef; cook until all liquid evaporates and meat begins to brown, about 8 to 10 minutes.
  5. Remove beef from pot and set aside.
  6. Melt butter and add onion, cooking until onion begins to brown, about 8 minutes.
  7. Build a roux by mixing in seasoned tapioca flour mixture and cook for 30 seconds.
  8. Add garlic and cook for 30 seconds.
  9. Add wine and cook for 1 minute, scraping browned bits from bottom of pot.
  10. Add tomato paste, working it into the roux.
  11. Slowly pour in beef stock, whisking it into the roux.
  12. Add browned beef, potatoes, carrots, celery and bay leaf.
  13. Bring soup to a boil, and then reduce heat to a simmer.
  14. Cover and cook until vegetables are tender, 30 to 40 minutes; stir occasionally.
  15. Remove bay leaf.
  16. Add gelatin mixture, stirring until it is completely dissolved.
  17. Stir in parsley.
  18. Season the soup with 5 to 10 ml salt or to taste.
  19. Serve hot.


Mixed Vegetable Beef Soup

  1. Prepare as directed in key recipe.
  2. During last 5 minutes of cooking add 1 cup each of frozen peas, corn and cut-up green beans.
  3. Finish as directed in key recipe.



More Soup & Stew Recipes You Might Enjoy


What People are Saying!





New! Comments

Have your say about what you just read! Leave a comment in the box below.

  1. Home
  2. Gluten Free Soup & Stews
  3. Vegetable Beef Soup Recipe