Description
This Easy Vegetable Beef Soup combines tender beef, a medley of fresh vegetables, and aromatic herbs in a rich beef stock base. Perfect for a comforting meal, this recipe features ingredients like carrots, celery, potatoes, green beans, mushrooms, and peas simmered to perfection with a touch of red wine and tomato paste for depth of flavor. Ideal for colder days, it offers a hearty, nourishing bowl that’s both satisfying and wholesome.
Ingredients
Scale
Meat and Fats
- 6 tablespoons olive oil
- 2 ½ to 3 pounds of precooked or raw strip roast
Aromatics and Base
- 2 peeled small-diced yellow onions
- 4 finely minced garlic cloves
- 3 tablespoons tomato paste
- 1 cup dry red wine (optional)
- 16 cups beef stock
- 1 bay leaf
- 1 recipe for beurre manie
Vegetables
- 4 peeled and sliced carrots
- 4 sliced ribs of celery
- 3 small peeled and sliced parsnips (about ¾ cup)
- 2 peeled large diced russet potatoes
- 2 cups corn kernels
- 28 ounce can San Marzano tomatoes, crushed by hand
- 8 ounces green beans, cut into 1” pieces
- 1 pint thinly sliced baby bella mushrooms
- 1 ½ cups green peas
Herbs and Seasonings
- 1 ½ tablespoons finely minced fresh rosemary
- 1 ½ tablespoons finely minced fresh thyme
- 3 tablespoons minced fresh parsley
- Worcestershire sauce (to taste)
- Tabasco sauce (to taste)
- Coarse salt and freshly cracked pepper (to taste)
Instructions
- Prepare the Beef: If using raw strip roast, heat 3 tablespoons of olive oil in a large pot over medium-high heat. Brown the beef on all sides until a deep crust forms for flavor, about 5-7 minutes per side. Remove and set aside.
- Sauté Aromatics: In the same pot, add the remaining olive oil. Add the diced onions and garlic, cooking until soft and translucent, about 3-5 minutes. Stir frequently to avoid burning.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Pour in the red wine, if using, scraping the bottom of the pot to loosen any browned bits. Allow the wine to reduce by half, approximately 5-7 minutes.
- Build the Soup Base: Return the browned beef to the pot along with the beef stock and bay leaf. Bring the mixture to a simmer, cover partially, and cook for about 1.5 to 2 hours if raw beef was used, or 1 hour if precooked, until the beef is tender.
- Add Root Vegetables and Corn: Stir in the carrots, celery, parsnips, potatoes, and corn kernels. Continue simmering for another 20-25 minutes until the vegetables begin to soften.
- Add Tomatoes and Green Vegetables: Add the crushed San Marzano tomatoes, green beans, mushrooms, and green peas. Simmer gently for an additional 15-20 minutes until all vegetables are tender.
- Thicken the Soup: Gradually whisk in the beurre manie (a mixture of flour and butter) to thicken the broth slightly, stirring constantly to avoid lumps. Continue cooking for 5 minutes.
- Add Pasta and Herbs: Stir in the dry ditalini pasta, fresh rosemary, thyme, and parsley. Cook until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Season to Taste: Adjust seasoning by adding Worcestershire sauce, Tabasco, salt, and pepper to your preference. Remove the bay leaf before serving.
- Serve: Ladle the soup hot into bowls, garnishing with extra parsley if desired. Enjoy with crusty bread for a complete meal.
Notes
- The use of red wine is optional; it adds depth but can be omitted for a lighter soup.
- Beurre manie is essential for thickening—if unavailable, a slurry of flour and water can be substituted.
- Customize vegetables based on seasonality or personal preference.
- For a quicker version, use precooked beef and reduce the simmering time accordingly.
- Leftovers store well in the refrigerator for 3-4 days and freeze nicely.
Keywords: vegetable beef soup, hearty soup, easy beef soup, beef and vegetable stew, comforting soup recipe