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There’s a quiet magic in a pot of soup simmering on the stove, isn’t there? The steam carries a promise, a warm, savory vow that everything is going to be okay.
For me, that promise is perfectly kept in a bowl of hearty vegetable beef soup, where tender meat and garden vegetables swim in a deeply satisfying broth.
More Than Just a Winter Meal
Sure, we all turn to soup when the temperature drops, seeking its cozy embrace from the inside out. But this recipe, honestly, is a year-round frame of mind.
It’s about resourcefulness, transforming a simple cut of beef and whatever vegetables you have on hand into something profoundly nourishing and complete.
Ingredients Needed for the Recipe
Gathering your ingredients is the first quiet step in the ritual. Here’s what you’ll need to build those incredible layers of flavor.
- Beef (2 ½ to 3 pounds): The hearty star of the show; a chuck roast is ideal for its marbling, which melts into tenderness during the long simmer.
- Onions & Garlic: These are your aromatic foundation, sweetening and deepening the entire base of the soup as they cook down.
- Tomato Paste & Canned Tomatoes: They bring a crucial tang and richness, especially when the paste is cooked until it deepens in color.
- Beef Stock (16 cups): This is the liquid landscape of your soup, so use a good-quality stock for the most robust flavor.
- Hard Vegetables (Carrots, Celery, Parsnips, Potatoes): These sturdy players hold their shape and offer sweet, earthy notes against the rich broth.
- Softer Vegetables (Corn, Green Beans, Peas, Mushrooms): Added later, they provide pops of color, texture, and fresh, bright flavor right at the finish.
- Fresh Herbs (Rosemary, Thyme, Parsley): The final fragrant lift, a whisper of the garden that makes everything taste alive.
- Olive Oil, Butter, Flour, Red Wine (optional): Your toolkit for searing, thickening, and adding complex layers of flavor.
How to make Vegetable Beef Soup?
The process is a journey, not a race. Each step builds upon the last, creating a symphony in your pot.
Step 1- Foundation of Flavor
Start by patting your beef dry and cutting it into generous, bite-sized chunks. Heat a slick of oil in your largest, heaviest pot until it shimmers.
Sear the beef in batches, don’t crowd it. You want a dark, crusty brown sear on each piece; that fond on the pot bottom is pure flavor gold waiting to be claimed.
Step 2- Building the Base
With the beef set aside, those same browned bits welcome your diced onions. Cook them slowly, let them sweat and then gently caramelize to a soft, golden sweetness.
Stir in the minced garlic, and just as its fragrance hits you, add the tomato paste. Cook it, stir it, let it darken a shade or two. This simple act unlocks a world of umami.
Step 3- The Simmering Heart
Pour in the optional red wine to deglaze, scraping up every last bit of goodness. Let it reduce almost completely. Then, welcome the beef back home, along with all the stock and a bay leaf.
Bring it to a boil, then immediately reduce to a gentle, steady simmer. Cover the pot and walk away for over an hour. Let time and low heat work their tenderizing magic on the beef.
The Art of the “Beurre Manié”
This fancy French term is just a simple, brilliant trick for thickening. While the soup simmers, mix equal parts soft butter and flour into a smooth paste.
Once the beef is tender, whisk this paste into the simmering broth. It will dissolve smoothly, thickening the soup to a velvety, nappe consistency that lightly coats the spoon.
Step 4- Vegetable Harmony
Now, add your chopped carrots, celery, parsnips, potatoes, and green beans. Don’t forget the hand-crushed tomatoes and sweet corn.
Let everything simmer together, just until the vegetables are tender but not mushy. They should still have a little personality, a bit of bite.
Step 5- The Finishing Touches
In a separate pan, sauté your sliced mushrooms in hot oil until they’re beautifully browned. This step, done separately, gives them a meaty intensity you just can’t get by boiling.
Stir these mushrooms, along with the peas and all your fresh herbs, into the soup. A dash of Worcestershire and Tabasco adds a final, savory spark. Taste, and adjust the salt and pepper until it sings.
Tips
- Cook your pasta separately and add it to each bowl as you serve. This keeps it perfectly al dente and prevents it from soaking up all the broth in the storage container.
- If you’re using a tougher cut of raw beef, don’t skimp on the initial simmering time. The beef should practically fall apart with gentle pressure from a fork.
- Feel free to make this soup your own. A handful of barley added with the hard vegetables, or a can of drained beans stirred in at the end, are wonderful variations.
Making it Your Own
The beauty of this soup is its inherent flexibility. No parsnips? Use a turnip. No fresh herbs? Dried will do in a pinch, just use half the amount.
You can swap the red wine for a dark beer, or skip the alcohol entirely and use a extra splash of stock. The recipe is a trusted guide, but you are the captain of this pot.
Serving and Savoring
Ladle the steaming soup into deep bowls, adding a scoop of the reserved pasta to each. A final shower of chopped parsley or a dusting of grated Parmesan cheese is never a bad idea.
Serve it with a thick slice of crusty bread for dipping, or alongside a simple, crisp green salad. It’s a meal that feels both generous and grounding.
A Gift for Future You
This soup, frankly, tastes even better the next day after the flavors have married completely. It stores beautifully in the fridge for up to five days.
It also freezes magnificently for up to three months. Portion it into containers, leave out the pasta, and you’ve got a homemade “instant” meal for a future busy day. Just reheat it gently on the stove.
Vegetable Beef Soup Recipe
Description
This hearty Vegetable Beef Soup is packed with tender chunks of beef and fresh veggies, all simmered in a deeply flavorful, herb-infused broth. My family absolutely love it, we crave it multiple times a week. I always make an extra batch and freeze it, so I have a warm, comforting bowl ready whenever I need it.
ingredients
Instructions
-
Prep the Beef
Cut the beef into evenly sized bite-sized pieces. -
Sear the Beef
Heat 4 tablespoons olive oil in a large pot over high heat. Add beef, season with salt, and sear undisturbed for 3–4 minutes. Stir and cook another 3–4 minutes until browned. Remove and set aside. -
Sauté & Caramelize Onions
Add onions to the pot, season with salt, and sauté over medium heat for 5 minutes. Reduce heat to low and cook 10 minutes, stirring occasionally, until tender and caramelized. -
Add Garlic and Tomato Paste
Stir in garlic and cook 30–45 seconds until fragrant. Add tomato paste and cook 3–4 minutes until it turns a rust color (pincé). -
Deglaze
Pour in red wine (if using) and cook until almost fully absorbed. -
Simmer the Broth
Add beef stock, seared beef, bay leaf, salt, and pepper. Bring to a boil, then cover and simmer on low-medium heat for 60–75 minutes until beef is tender. -
Prepare Beurre Manie & Veggies
While soup simmers, mix equal parts butter and flour to make beurre manie. Chop all remaining vegetables. -
Thicken & Add Vegetables
Stir beurre manie into the soup until slightly thickened. Add carrots, celery, parsnips, potatoes, green beans, corn, and crushed tomatoes. Simmer 25–30 minutes until vegetables are tender. -
Cook Pasta Separately
Boil ditalini in salted water until al dente. Rinse under cold water, toss with oil, and store separately. -
Sauté Mushrooms
Heat remaining 2 tbsp olive oil in a pan over high heat. Add mushrooms, season with salt, and cook untouched for 4 minutes. Stir and cook 3–4 more minutes until browned. -
Finish the Soup
Stir in mushrooms, peas, rosemary, thyme, parsley, Worcestershire, Tabasco, salt, and pepper. -
Serve
Ladle soup into bowls and add desired amount of cooked pasta. Garnish with Parmigiano Reggiano and extra parsley if desired.
Nutrition Facts
Servings 12
Serving Size 1 bowl (approx. 2 cups with pasta)
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 5.2g26%
- Cholesterol 45mg15%
- Sodium 820mg35%
- Potassium 980mg29%
- Total Carbohydrate 28g10%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 18g36%
- Calcium 8 mg
- Iron 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cooking Tip: Always cook tomato paste before adding broth—it deepens umami and adds balanced acidity.
- Big Batch: Recipe scales well in a 3-gallon pot—great for freezing!
- Add Beans: Stir in drained canned kidney beans for extra protein.
- Thicker Broth? Use a roux or cornstarch slurry instead of beurre manie.
- No Alcohol: Skip wine or replace with extra stock.
- Potatoes: Yukon Gold or red potatoes hold up better than russets if preferred.
- Storage: Keep soup and pasta separate. Store in fridge up to 5 days or freeze up to 3 months.
Frequently Asked Questions
Can I use leftover roast beef?
Yes! This recipe works perfectly with leftover cooked beef—just add it later in the simmering process to avoid overcooking.
Can I make this soup vegetarian?
Yes—skip the beef, use vegetable stock, and add extra beans or lentils for protein. Sauté mushrooms well for umami depth.
Why is my broth too thin?
You can simmer uncovered to reduce, or add more beurre manie (1 tbsp butter + 1 tbsp flour) whisked in at the end.