Easy Beef Meal Prep Soup: Recipes, Tips & Storage

Soup is a fantastic option for easy and healthy meal prep. It’s budget-friendly, can be packed with nutrients, and reheats beautifully. This article focuses on delicious and convenient beef soup recipes perfect for your weekly meal prep routine. We’ll cover various recipes, essential prep tips, and proper storage techniques to ensure a satisfying and stress-free week of meals.

Why Beef Soup is Ideal for Meal Prep

Beef soup offers several advantages for meal prepping. First, it’s incredibly versatile. You can adapt recipes to use your favorite vegetables, spices, and cuts of beef. Ground beef, stew meat, or even leftover roast beef work wonders. Second, soup is naturally hydrating and often packed with fiber, contributing to a feeling of fullness and satiety. Third, the flavors in soup often deepen and improve over time, making it even more delicious after a day or two in the refrigerator. Finally, beef provides a good source of protein and iron, making it a nutritionally balanced meal.

Delicious and Simple Beef Soup Recipes for Meal Prep

Here are three easy beef soup recipes that are perfect for meal prepping:

Hearty Beef and Vegetable Soup

This classic soup is a crowd-pleaser and easily customizable.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1 bay leaf

Instructions:

1. Season the beef with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, then remove and set aside.

2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

3. Return the beef to the pot. Pour in beef broth and diced tomatoes. Add thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 1.5 – 2 hours, or until the beef is tender.

4. Stir in peas and corn during the last 15 minutes of cooking time.

5. Remove bay leaf before serving.

Meal Prep Tip: Divide the soup into individual containers after it has cooled.

Spicy Beef and Bean Soup

This soup packs a flavorful punch with a hint of spice.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (or more, to taste)
• 6 cups beef broth
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes, undrained
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, cilantro, avocado

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

2. Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.

3. Pour in beef broth and diced tomatoes. Add kidney beans and black beans. Bring to a boil, then reduce heat and simmer for at least 30 minutes to allow the flavors to meld.

4. Season with salt and pepper to taste.

5. Serve with your favorite toppings.

Meal Prep Tip: This soup tastes even better the next day! Store in airtight containers in the refrigerator.

Beef and Cabbage Soup

This hearty soup is filled with tender beef, cabbage, and other vegetables.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth
• 1/2 head of cabbage, shredded
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Season the beef with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, then remove and set aside.

2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

3. Return the beef to the pot. Pour in beef broth and diced tomatoes. Add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 1.5 – 2 hours, or until the beef is very tender.

4. Stir in the shredded cabbage during the last 30 minutes of cooking time, or until the cabbage is tender.

Meal Prep Tip: This soup freezes exceptionally well. Divide into freezer-safe containers for longer storage.

Meal Prep Tips for Perfect Beef Soup

Follow these tips for efficient and successful beef soup meal prepping:

• Choose the Right Beef: Stew meat is ideal for slow cooking, but ground beef is a faster option. Experiment with different cuts to find your favorite.
• Brown the Beef: This step adds depth of flavor to the soup. Don’t skip it!
• Don’t Overcook Vegetables: Add delicate vegetables like peas or spinach towards the end of the cooking process to prevent them from becoming mushy.
• Cool Completely Before Storing: Allow the soup to cool completely before transferring it to containers. This prevents condensation and potential spoilage.
• Use Quality Containers: Invest in airtight, leak-proof containers to keep your soup fresh and prevent spills.
• Portion Control: Divide the soup into appropriate portion sizes to help you manage your calorie intake.
• Label and Date: Always label your containers with the date you made the soup. This helps you keep track of freshness.
• Make a Big Batch: Since you’re meal prepping, make a large batch of soup to save time and effort.
• Freeze for Longer Storage: If you don’t plan to eat the soup within a few days, freeze it for longer storage.

Storage and Reheating Instructions

Proper storage is key to maintaining the quality and safety of your beef soup.

Refrigerating:

• Allow the soup to cool completely before refrigerating.
• Store in airtight containers in the refrigerator for up to 3-4 days.

Freezing:

• Cool the soup completely before freezing.
• Divide the soup into freezer-safe containers or zip-top freezer bags. Leave some headspace in the containers as the soup will expand when frozen.
• Lay the zip-top bags flat in the freezer to save space.
• Freeze for up to 2-3 months.
• To thaw, transfer the soup to the refrigerator overnight or use the defrost setting on your microwave.

Reheating:

• Stovetop: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat individual portions in the microwave, stirring halfway through, until heated through.

Frequently Asked Questions

• Can I use leftover roast beef in beef soup? Yes! Leftover roast beef is a great addition to soup. Add it towards the end of the cooking process to prevent it from drying out.

• How long does beef soup last in the refrigerator? Beef soup typically lasts for 3-4 days in the refrigerator when stored properly in an airtight container.

• Can I freeze beef soup with potatoes? Yes, but potatoes can sometimes become slightly mealy after freezing and thawing. To minimize this, use waxy potatoes like Yukon Gold or red potatoes, and don’t overcook them before freezing.

• What are the best vegetables to add to beef soup? The best vegetables are really a matter of preference. Carrots, celery, onions, potatoes, corn, peas, green beans, cabbage, and bell peppers are all popular choices.

• Can I make beef soup in a slow cooker? Absolutely! Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.