On a cold day, nothing beats a steaming bowl of meaty, veggie-packed soup.
Pioneer Woman Vegetable Beef Soup has soft beef, potatoes, carrots, celery, peppers, and tomatoes in a delicious broth.
This soup’s magic is its simplicity: toss in a variety of vegetables and meat, let it bubble, and you’re done.
This protein-packed vegetable soup is easy to make and comforting.
The Pioneer Woman’s simple, crowd-pleasing Vegetable Beef Soup recipe.
This soup is perfect for a weeknight family dinner or weekend meal with friends.
Learn how to cook this delicious, old-fashioned soup.
After chopping the vegetables, this soup is easy to make.
Dump everything in the saucepan and let it simmer—the work is done! 30 minutes of hands-on cooking.
Then the soup simmers for 2-3 hours to blend flavors and make the veggies and beef fork-tender.
What makes Pioneer Woman Vegetable Beef Soup special?
“Pioneer Woman” Ree Drummond created the Pioneer Woman Vegetable Beef Soup, making it special. Her cozy, homestyle meals have made Ree Drummond famous through her cooking program, blog, and cookbooks. This soup’s soft beef chunks, fragrant veggies, and creamy broth make it tasty and comforting, especially in colder months.
How to Make Pioneer Woman Vegetable Beef Soup
To create this hearty Vegetable Beef Soup, brown ground beef in a soup pot, then add chopped onions, carrots, celery, potatoes, garlic, bell peppers, crushed tomatoes, tomato paste, beef broth, and seasonings like oregano, parsley, salt, pepper, and cayenne.
Simmer the soup for 2-3 hours until the vegetables are soft. Long-simmering blends taste well. Taste and season to taste. A thick, chunky soup with beef and vegetables is the ultimate comfort dish.
Pioneer Woman Vegetable Beef Soup
- 2 pounds ground chuck or ground beef
- 1 large onion diced
- 3-4 stalks celery diced
- 4 cloves garlic minced
- 1 28 oz can whole tomatoes
- 4 cups beef broth or stock
- 1 yellow bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 3 carrots peeled and sliced diagonally
- 2-3 red potatoes cut into chunks
- 1-2 Tbsp tomato paste
- 1 1/2 tsp kosher salt more to taste
- 1 tsp black pepper more to taste
- 1 tsp dried parsley flakes
- 1 tsp ground oregano
- 1/4 tsp cayenne pepper more to taste
Prep the Vegetables
- Dice the onion, mince the garlic, slice the carrots, and dice the celery. Cut the bell peppers and potatoes into chunks.
- Open the can of tomatoes and drain off most of the liquid. Crush the tomatoes slightly with your hands as you add them to the soup pot.
Brown the Beef
- In a large soup pot or dutch oven, cook the ground beef over medium heat until browned and crumbled throughout, about 10 minutes. Drain excess fat.
Simmer the Soup
- Return the browned beef to the pot. Add the onions, garlic, carrots, celery, bell peppers, potatoes, crushed tomatoes, beef broth, tomato paste, salt, pepper, parsley, oregano and cayenne.
- Bring the soup to a boil. Then reduce heat to low, cover and simmer for 2-3 hours. The soup is done when the vegetables are very tender.
- Taste and add more salt, pepper or cayenne if needed. Garnish bowls with a bit of extra parsley.
Soup Freezes Well
- This soup freezes very well, so make a double batch if you can. Let it cool completely then transfer to freezer bags or containers. It will keep for 2-3 months. Thaw overnight in the fridge before reheating.
Common Issues People Face, While Making Pioneer Woman Vegetable Beef Soup
Rough Beef Solution: Slow-cooking cuts like chuck roast or stewing meat make tough beef soft. Fork-tender beef must be cooked long enough. Braising or boiling the beef in broth for a long time can tenderize it.
Overcooked veggies Solution: Add vegetables when needed to avoid overcooking. Sauté or brown onions and garlic first. First, add the harder veggies like carrots and potatoes, which take longer to simmer. To preserve texture and color, add delicate veggies like peas or leafy greens at the end.
Lack of Flavor Solution: Salt and pepper the soup to improve flavor. Using a tasty broth or stock as the foundation can also improve it. To add flavor, add herbs and spices like thyme, bay leaves, rosemary, or paprika.
Beef or broth fat can make the soup oily, Solution: Use a fat separator or skim off extra fat before adding vegetables. After cooking, refrigerate the soup to harden the fat on top, making it easier to remove.
Salty Solution: Dilute salty soup with water or unsalted broth. Add a dash of lemon juice or vinegar to neutralize the salt.
Thickness of the Soup: Achieving the desired consistency can be challenging. If the soup is too thin, it might lack body and richness, while if it’s too thick, it might overpower the flavors of the ingredients.
What are some substitutions I can make if I don’t have all of the ingredients?
- Use a combination of chicken and beef broth for more flavor
- Add sliced zucchini or green beans during the last 30 minutes of cooking
- Use different kinds of potatoes like Yukon gold or sweet potatoes
- Add a handful of uncooked elbow macaroni or small pasta shapes and cook until tender
- Make it with ground turkey or chicken instead of beef
- Use fire-roasted or diced tomatoes for more flavor
- Add 1-2 tsp Italian herb seasoning instead of the dried oregano
- Stir in chopped kale or spinach at the end for some greens
Side dishes or accompaniments to serve with Pioneer Woman Vegetable Beef Soup
To complement the Pioneer Woman Vegetable Beef Soup, you can consider serving it with some classic accompaniments. Commonly, crusty bread or warm dinner rolls are an excellent choice for dipping into the flavorful broth.
Additionally, a side salad with fresh greens, cherry tomatoes, and a light vinaigrette can provide a refreshing contrast to the hearty soup. Some people also enjoy serving the soup with a sprinkle of grated Parmesan or a dollop of sour cream for added richness.
How to store and reheat Pioneer Woman Vegetable Beef Soup?
To store leftover Pioneer Woman Vegetable Beef Soup, let it cool to room temperature and transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, you can freeze the soup in a freezer-safe container for up to 2-3 months.
When reheating, you can use the stovetop or microwave. To reheat on the stovetop, place the soup in a pot and heat it over medium-low heat, stirring occasionally until it reaches the desired temperature. In the microwave, transfer the soup to a microwave-safe bowl and heat it in short intervals, stirring in between to ensure even heating.
What Does Pioneer Woman’s Vegetable Beef Soup Taste Like?
This soup tastes like pure comfort! The tender beef and vegetables in the rich, savory broth make every spoonful so satisfying. It’s nice and thick thanks to the potatoes breaking down and thickening the broth.
Each bite has a wonderful mix of flavors – sweet carrots, earthy celery, and robust tomato, with a touch of heat from the cayenne. The herbs add warmth and complexity. It’s just simple, hearty goodness in a bowl!
FAQs – Pioneer Woman Vegetable Beef Soup
What kind of beef should I use?
Ground chuck or 80/20 ground beef works best since it has enough fat for flavor but not too much that it gets greasy. Very lean ground beef can make the soup a bit dry.
Is the Pioneer Woman Vegetable Beef Soup Spicy?
Pioneer Woman Vegetable Beef Soup has a little kick from the cayenne pepper, but it’s not overly spicy by any means. Add more cayenne if you like heat. For milder soup, use less cayenne or omit it.
Can I make Pioneer Woman Vegetable Beef Soup in a slow cooker instead?
Yes, you can make this in a 6-quart slow cooker. Cook on low for 6-8 hours. You may need to increase the broth by about 1 cup since some evaporate in a slow cooker.
I hope you enjoy this hearty, soul-satisfying Pioneer Woman Vegetable Beef Soup as much as I do. It’s the perfect meal for feeding a crowd or stocking your freezer with easy homemade food. If you have any other questions, just ask!