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Easy Vegetable Beef Soup Recipe

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4.9 from 61 reviews

This easy and hearty Vegetable Beef Soup combines tender beef strips with a medley of fresh vegetables and aromatic herbs, simmered in rich beef stock and enhanced with red wine and tomato paste for deep flavor. Perfect for a comforting meal, this recipe balances robust protein and colorful vegetables in a savory broth, finished with pasta and fresh mushrooms for added texture and heartiness.

Ingredients

Scale

Meat and Base Ingredients

  • 6 tablespoons olive oil
  • 2 ½ to 3 pounds precooked or raw strip roast
  • 16 cups beef stock
  • 1 bay leaf

Aromatics and Flavorings

  • 2 peeled small-diced yellow onions
  • 4 finely minced garlic cloves
  • 3 tablespoons tomato paste
  • 1 cup dry red wine (optional)
  • Worcestershire sauce to taste
  • Tabasco sauce to taste
  • Coarse salt and freshly cracked pepper to taste

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

  • 1 ½ tablespoons finely minced fresh rosemary
  • 1 ½ tablespoons finely minced fresh thyme
  • 3 tablespoons minced fresh parsley

Other

  • 1 recipe for beurre manié
  • 1 pound dry ditalini pasta

Instructions

  1. Prepare the beef: If using raw strip roast, cut it into bite-sized pieces. Heat 6 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef pieces in batches until browned on all sides, setting them aside once done.
  2. Sauté aromatics: In the same pot, add the diced yellow onions and cook until translucent. Add the minced garlic and cook for an additional minute to release its fragrance.
  3. Add tomato paste and deglaze: Stir in the tomato paste and cook for 2-3 minutes to remove raw taste. Pour in 1 cup dry red wine (if using) to deglaze, scraping up any browned bits on the bottom. Let the wine reduce slightly.
  4. Add liquids and seasonings: Return the browned beef to the pot. Pour in 16 cups beef stock and add the bay leaf. Bring to a simmer and cook gently to tenderize the beef.
  5. Add root vegetables: Add the sliced carrots, celery, parsnips, and diced potatoes to the pot. Cover and simmer until the vegetables and beef are just tender, about 40-50 minutes.
  6. Add remaining vegetables and pasta: Stir in the corn kernels, crushed San Marzano tomatoes, green beans, sliced baby bella mushrooms, and green peas. Add 1 pound dry ditalini pasta and cook until the pasta is al dente.
  7. Incorporate herbs and flavors: Mix in the finely minced rosemary, thyme, and parsley. Season with Worcestershire sauce, Tabasco, salt, and freshly cracked pepper to taste.
  8. Thicken with beurre manié: Stir in the beurre manié gradually to thicken the soup slightly, adjusting to your preferred consistency. Simmer for a few more minutes to blend flavors.
  9. Final taste and serve: Remove the bay leaf, taste the soup for seasoning adjustments, and serve hot garnished with extra fresh parsley if desired.

Notes

  • If using raw strip roast, allow longer simmering time to tenderize meat.
  • Beurre manié is a mixture of equal parts flour and butter kneaded together—adds a velvety texture to the soup.
  • The red wine is optional but adds depth and richness to the broth.
  • Ditalini pasta can be substituted with any small pasta shape.
  • This soup freezes well—store in airtight containers for up to 3 months.
  • Adjust seasoning with Worcestershire and Tabasco to balance savory and spicy notes.

Find it online: https://amandafood.com/easy-vegetable-beef-soup-recipe/