Ina Garten Beef Vegetable Soup is made with beef oxtails, leeks, carrots, celery, onion, garlic, thyme, bay leaves, beef broth, and pearled barley. This easy Beef Vegetable Soup recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 6 people.
? Why You’ll Love This Beef Vegetable Soup Recipe:
- Rich and Hearty Flavor: The combination of caramelized oxtails and a variety of fresh vegetables creates a deep, rich flavor that is both satisfying and comforting.
- Aromatic Fresh Herbs: Fresh thyme and bay leaves infuse the soup with a delightful aroma and complex flavor that enhances the overall taste.
- Versatility in Serving: You can choose to serve the soup with the oxtails included for a meatier dish, or shred the meat and return it to the soup for a more uniform texture.
- Healthful Benefits: This soup is packed with nutritious vegetables and lean protein from the oxtails, making it a wholesome choice for a meal.
? Ina Garten Beef Vegetable Soup Ingredients
- 1 tablespoon high-quality olive oil
- 2 pounds beef oxtails
- Kosher salt and freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 2 cups (1/2-inch) diced carrots (4 carrots)
- 1 cup chopped yellow onion
- 1 cup (1/2-inch) diced celery (2 stalks)
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- 3 bay leaves (specify fresh or dried based on availability)
- 10 cups beef broth (unsalted or low sodium preferred)
- 1 cup pearled barley
? How To Make Ina Garten Beef Vegetable Soup
- Prepare the Meat: Heat the olive oil in a large Dutch oven. Add the oxtails seasoned with 1/2 teaspoon pepper and 1 teaspoon salt. Cook over medium-high heat for 10 minutes, stirring occasionally, until browned on all sides. Use a slotted spoon to remove the oxtails and set aside.
- Sauté Vegetables: In the same pot, add garlic, carrots, onion, celery, and leeks. Cook over medium heat for 10 minutes, stirring occasionally, until vegetables are golden.
- Add Herbs and Return Meat: Tie the thyme sprigs with kitchen string for easy removal. Add thyme and bay leaves to the pot, then return the oxtails. Pour in the beef broth and adjust the seasoning with salt and pepper as needed.
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for one hour. Skim off any excess fat during simmering. After one hour, remove and discard the bay leaves and thyme bundle.
- Cook Barley: In a separate pot, bring 4 cups of water to a boil. Add barley and simmer uncovered for 30 minutes. Drain and set aside.
- Combine and Finish Cooking: Stir the cooked barley into the soup. Continue to simmer for another 15–20 minutes, or until the barley is tender. Adjust seasoning with salt and pepper if needed.
- Serve: Optional – remove the oxtails, shred the meat, and return the meat to the pot. Serve the soup hot.
? Recipe Tips
- Brown the Oxtails Well: Ensure the oxtails are browned thoroughly on all sides. This step adds a deep flavor to the soup through caramelization.
- Tie Thyme Sprigs Securely: Bundle the thyme sprigs with kitchen string before adding them to the pot. This makes it easier to remove them after cooking, ensuring no stray leaves remain.
- Adjust Cooking Time for Oxtails: Depending on their size, oxtails may require more cooking time to become tender. Check the tenderness after the initial simmer and extend the cooking time if necessary.
- Skim Fat Regularly: During simmering, skim off excess fat that rises to the top. This improves the texture and flavor balance of the soup.
? What To Serve With Beef Vegetable Soup?
Serve This delicious Beef Vegetable Soup with crusty bread, a fresh salad, roasted veggies, or garlic bread. You can also have it with mashed potatoes, rice, cornbread, or a bean salad for a tasty and filling meal.
? How To Store Beef Vegetable Soup?
- Refrigerate: Store the soup in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze the soup in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
? How To Reheat Leftovers Beef Vegetable Soup?
- In The Oven: Preheat the oven to 350°F. Place the thawed soup in an oven-safe dish, cover with foil, and heat for 20-25 minutes.
- On the Stove: Pour the thawed soup into a pot and reheat on medium heat until hot, stirring occasionally. This method is best for this soup as it allows flavors to blend well during reheating.
FAQs
What Type Of Beef Broth Should I Use For This Soup?
Use low-sodium beef broth to control the saltiness of the soup, as oxtails will also add to the flavor.
Can I Use Another Part Of Beef Instead Of Oxtails?
Yes, beef shank or short ribs work too, but they might change the taste a bit.
How Do I Keep The Vegetables From Getting Too Soft?
Put in vegetables like leeks later in the cooking so they stay firm.
What Should I Do If The Soup Is Too Thick After Adding Barley?
If the soup becomes too thick, add more broth or water until you reach the desired consistency.
Ina Garten Beef Vegetable Soup Nutrition Facts
- Calories 488
- Total Fat 27gg
- Cholesterol 90mg
- Sodium 181mg
- Potassium 1340.6mg
- Total Carbohydrates 30g
- Dietary Fiber 6.9g
- Sugars 10g
- Protein 32g
Try More Ina Garten Recipes:
- Ina Garten Mexican Chicken Soup
- Ina Garten Summer Minestrone Soup
- Ina Garten Oxtail Soup
- Ina Garten Roasted Red Pepper Soup
Ina Garten Beef Vegetable Soup
Description
Ina Garten Beef Vegetable Soup is made with beef oxtails, leeks, carrots, celery, onion, garlic, thyme, bay leaves, beef broth, and pearled barley. This easy Beef Vegetable Soup recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Meat: Heat the olive oil in a large Dutch oven. Add the oxtails seasoned with 1/2 teaspoon pepper and 1 teaspoon salt. Cook over medium-high heat for 10 minutes, stirring occasionally, until browned on all sides. Use a slotted spoon to remove the oxtails and set aside.
- Sauté Vegetables: In the same pot, add garlic, carrots, onion, celery, and leeks. Cook over medium heat for 10 minutes, stirring occasionally, until vegetables are golden.
- Add Herbs and Return Meat: Tie the thyme sprigs with kitchen string for easy removal. Add thyme and bay leaves to the pot, then return the oxtails. Pour in the beef broth and adjust the seasoning with salt and pepper as needed.
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for one hour. Skim off any excess fat during simmering. After one hour, remove and discard the bay leaves and thyme bundle.
- Cook Barley: In a separate pot, bring 4 cups of water to a boil. Add barley and simmer uncovered for 30 minutes. Drain and set aside.
- Combine and Finish Cooking: Stir the cooked barley into the soup. Continue to simmer for another 15–20 minutes, or until the barley is tender. Adjust seasoning with salt and pepper if needed.
- Serve: Optional – remove the oxtails, shred the meat, and return the meat to the pot. Serve the soup hot.
Notes
- Brown the Oxtails Well: Ensure the oxtails are browned thoroughly on all sides. This step adds a deep flavor to the soup through caramelization.
- Tie Thyme Sprigs Securely: Bundle the thyme sprigs with kitchen string before adding them to the pot. This makes it easier to remove them after cooking, ensuring no stray leaves remain.
- Adjust Cooking Time for Oxtails: Depending on their size, oxtails may require more cooking time to become tender. Check the tenderness after the initial simmer and extend the cooking time if necessary.
- Skim Fat Regularly: During simmering, skim off excess fat that rises to the top. This improves the texture and flavor balance of the soup.
Ina Garten Beef Vegetable Soup, Barefoot Contessa Beef Vegetable Soup