Ina Garten’s Garden-Fresh Beef Vegetable Soup Recipe for Comfort

Warming and hearty, this beef vegetable soup by Ina Garten promises pure comfort in every spoonful.

Rich beef broth mingles with tender chunks of meat and colorful seasonal vegetables.

Packed with nutritious ingredients, the recipe delivers a soul-soothing meal that feels like a culinary hug.

Each ingredient is carefully selected to create deep, layered flavors that dance on your palate.

The soup simmers slowly, allowing spices and vegetables to meld into a harmonious blend of savory goodness.

Simple yet sophisticated, this recipe proves that home cooking can be both elegant and deeply satisfying.

You’ll love how easily this one-pot wonder comes together, filling your kitchen with irresistible aromas.

Grab your stockpot and get ready to enjoy a classic soup that celebrates fresh, wholesome ingredients.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 40 minutes

Total Time: 2 hours

Calories: 300 kcal

Servings: 8

Everything You Need for Ina Garten Beef Vegetable Soup

• Oxtails: Rich, gelatinous cut that adds deep flavor and luxurious texture to the soup, perfect for creating a robust broth. Choose fresh, well-marbled pieces from a trusted butcher for best results.
• Beef Broth: Liquid foundation that amplifies the meaty essence of the soup. Select low-sodium versions to control salt levels and ensure clean, pure beef flavor.

• Garlic, Onion, Leeks, Carrots, Celery: Flavor-building vegetable medley that creates a harmonious, sweet-savory base. Select fresh, firm vegetables with vibrant colors and no blemishes for maximum taste and nutrition.

• Thyme Sprigs: Earthy, woodsy herb that infuses the soup with subtle complexity. Choose fresh sprigs with bright green leaves for most intense aroma.
• Bay Leaves: Adds subtle depth and rounded undertones to the broth. Look for whole, intact leaves without discoloration.
• Salt and Pepper: Essential seasoning agents that balance and enhance all other ingredients. Use freshly ground black pepper and kosher salt for cleanest flavor profile.

• Barley: Hearty, nutty grain that adds texture and subtle earthiness to the soup. Select pearl barley for quickest cooking and smoothest texture.

Cooking Tools for Beef Vegetable Soup

• Dutch oven: Large, heavy-bottomed pot perfect for browning meat and slow cooking soup.
• Slotted spoon: Essential for removing oxtails from the pot without excess liquid.
• Kitchen string: Used to tie thyme sprigs together for easy removal.
• Separate pot: Needed for cooking barley independently.
• Cutting board: For chopping vegetables and preparing ingredients.
• Chef's knife: Sharp knife for precise vegetable and herb cutting.
• Measuring spoons: To accurately measure salt and pepper.
• Wooden spoon: Great for stirring and mixing ingredients during cooking.

Making Beef Vegetable Soup, Step by Step

Hearty Comfort Soup

• Meat Preparation Warmup

Brown oxtails in a large Dutch oven over medium-high heat. The goal is creating deep, rich flavor by caramelizing the meat’s exterior. Move the browned pieces to a separate plate once they develop a gorgeous golden crust.

• Vegetable Symphony

Sauté chopped garlic, carrots, onions, celery, and leeks in the same pot. Let them dance and soften, releasing their natural sweetness. The vegetables will transform into a golden, fragrant base for the soup.

• Herbal Harmony

Introduce thyme sprigs and bay leaves to the pot. Gently return the browned oxtails and pour in beef broth. Allow the ingredients to mingle and create a robust foundation of flavor.

• Slow Magic

Let the soup simmer gently, covered, for about an hour. During this time, flavors will develop and intensify. Skim away any excess fat that rises to the surface to keep the soup clean and bright.

• Barley Introduction

Cook barley separately until tender. Once done, fold the grains into the soup. Let everything continue simmering, allowing the barley to absorb the soup’s rich essence.

• Final Touch

Optional: Remove oxtails, shred the tender meat, and return it to the pot. Taste and adjust seasoning. Serve the soup piping hot, inviting warmth and comfort to the table.

Ways to Add Variety to Beef Vegetable Soup

• Swap oxtails with beef short ribs or chuck roast for a different meat texture and flavor profile.
• Toss in additional vegetables like parsnips, turnips, or sweet potatoes to increase nutritional value and create more depth.
• This soup tastes even better the next day. Prepare in advance and store in the refrigerator for up to 4 days, allowing flavors to meld and intensify.
• Replace barley with quinoa or rice for those avoiding gluten, maintaining the hearty consistency of the soup while accommodating dietary needs.
• Sprinkle some red pepper flakes or add a dash of smoked paprika just before serving to introduce a warm, subtle kick that elevates the overall taste experience.

Serving Suggestions for Beef Vegetable Soup

• Savor Hearty Warmth: Pair this rich beef vegetable soup with crusty, freshly baked bread for soaking up every delicious drop of broth.
• Elevate Your Bowl: Sprinkle finely chopped fresh parsley or chives on top to add a bright, fresh garnish that enhances both flavor and presentation.
• Create a Complete Meal: Serve alongside a crisp green salad with a light vinaigrette to balance the soup's deep, robust flavors and provide a refreshing contrast.
• Comfort on Cold Days: Enjoy this soup as a standalone dinner on chilly evenings, letting its warm, hearty ingredients wrap you in culinary comfort.

How to Store and Warm Up Beef Vegetable Soup

• Refrigerate and Reheat with Care: Store leftover soup in airtight containers within 2 hours of cooking. Refrigerated soup stays fresh for 3-4 days, maintaining its rich flavors and hearty texture.
• Freeze for Future Meals: Transfer cooled soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 3 months for a quick, delicious meal later. Thaw overnight in the refrigerator before reheating.
• Revive Soup Perfectly: Gently reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth if the soup seems too thick. Avoid microwaving to prevent uneven heating and maintain the soup's delicate flavor profile.
• Barley Storage Tips: Keep uncooked barley in a cool, dry pantry in an airtight container. Cooked barley can be stored separately in the refrigerator for 3-5 days, making meal prep a breeze.

Hearty Ina Garten Beef Vegetable Soup Recipe

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4.8 from 34 reviews

• Total Time: 2 hours
• Yield: 8 1x

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Description

Ina Garten’s beef vegetable soup combines hearty ingredients with classic comfort. Rich broth and tender meat mingle with seasonal vegetables, promising a satisfying meal for hungry diners.

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Ingredients

Scale 1x2x3x

• 2 lbs (907 g) beef oxtails
• 1 cup (190 g) pearled barley
• 2 cups (300 g) chopped leeks, white and light green parts (2 leeks)
• 2 cups (240 g) diced carrots (4 carrots)
• 1 cup (150 g) chopped yellow onion
• 1 cup (120 g) diced celery (2 stalks)
• 10 cups (2.4 L) beef broth (unsalted or low sodium preferred)
• 2 garlic cloves, minced
• 1 tbsp (15 mL) high-quality olive oil
• 2 sprigs fresh thyme
• 3 bay leaves
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Meat Preparation: Season oxtails with salt and pepper. Heat Dutch oven with olive oil over medium-high heat, brown meat thoroughly by rotating occasionally for even caramelization, about 10 minutes. Transfer browned oxtails to a separate plate.
2. Vegetable Sautéing: In the same pot, sauté garlic, carrots, onions, celery, and leeks over medium heat until golden and translucent, stirring periodically for 8-10 minutes.
3. Herb and Liquid Integration: Create an herb bundle with thyme sprigs tied together. Add herb bundle, bay leaves, and browned oxtails to the vegetable mixture. Pour beef broth to mostly cover the meat.
4. Simmering Process: Bring liquid to a robust boil, then reduce heat to low. Cover and simmer gently, skimming accumulated fat during cooking. After 60 minutes, remove bay leaves and herb bundle.
5. Barley Preparation: Cook barley in a separate saucepan with boiling water until tender but not mushy, stirring occasionally, approximately 30-35 minutes.
6. Final Assembly: Drain barley and incorporate into the oxtail stew. Simmer for an additional 15-20 minutes to meld flavors. Remove oxtails, extract and shred meat, then return to the pot.
7. Serving: Adjust seasoning with salt and pepper. Ladle the steaming stew into deep bowls and serve immediately with crusty bread.

Notes

• Meat Selection Matters: Choose high-quality, well-marbled oxtails for maximum flavor and tender texture.
• Caramelization is Key: Take time to brown meat thoroughly, developing deep, rich flavors that transform the entire soup.
• Herb Infusion Technique: The tied herb bundle allows precise flavor extraction without leaving herb fragments in the soup.
• Skimming Strategy: Regularly remove fat during simmering to ensure a cleaner, more refined final dish.

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 20 g
• Cholesterol: 60 mg