Vegetable Beef Soup
User Reviews
5
Vegetable Beef Soup
Description
In this Vegetable Beef Soup, the beef is first browned to develop a deep, caramelized flavor before being added back to the soup. Onions are slowly browned to bring out sweetness, and garlic and tomato paste are cooked thoroughly to add umami richness and complexity to the broth. Red wine deglazes the pan, adding depth if used, before the beef stock, herbs, and bay leaf are introduced for simmering.
The soup contains a mix of garden vegetables including carrots, celery, parsnip, potatoes, corn, green beans, mushrooms, and peas. These contribute varied textures and layers of flavor. The ditalini pasta cooks last, added shortly before serving, to avoid becoming mushy.
This soup serves well as a filling meal on its own or accompanied by bread. It suits meal prepping and batch cooking, given its volume and storage options. Adjust Worcestershire and Tabasco sauces to taste for desired savoriness and heat. The soup is versatile with potential substitutions like dark beer for wine or inclusion of beans for extra protein. It stores well refrigerated for several days and freezes for longer periods, with reheating instructions to maintain quality.
Ingredients
- 6 tablespoons olive oil
- 2 ½ to 3 pounds strip roast precooked or raw
- 2 yellow onion peeled, small diced
- 4 garlic finely minced
- 3 tablespoons tomato paste
- 1 cup red wine optional, dry
- 16 cups beef stock
- 1 bay leaf
- 1 recipe for beurre manie
- 4 carrot peeled and sliced
- 4 celery sliced ribs
- 3 parsnip about ¾ cup, small, peeled and sliced
- 2 russet potato peeled, large diced
- 2 cups corn kernels
- 28 ounce San Marzano Tomatoes crushed by hand, canned
- 8 ounces green beans cut into 1” pieces
- 1 pound ditalini pasta dry
- 1 pint baby bella mushroom thinly sliced
- 1 ½ cups green peas
- 1 ½ tablespoons fresh rosemary finely minced
- 1 ½ tablespoons thyme finely minced, fresh
- 3 tablespoons parsley fresh, minced
- Worcestershire sauce to taste
- Tabasco sauce to taste
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Next, in a large rondeau or pot add in 4 tablespoons of olive oil and heat over high heat until it begins to smoke lightly.
- Place the cut of beef, gently season with salt, and leave it untouched for 3 to 4 minutes. Then sauté it for 3 to 4 minutes or until well browned on all sides.
- Place the beef on a plate, and add the onions to the pot, gently season with salt, and saute over medium heat for 5 minutes or until lightly browned.
- Turn the heat down to low and cook for 10 minutes while occasionally stirring or until well browned and tender.
- Stir in the garlic and cook it until fragrant, which only takes 30 to 45 seconds.
- Mix in the tomato paste and pince by cooking it for 3 to 4 minutes or until it becomes rust-like in color.
- Deglaze with red wine and cook until it is almost completely absorbed into the paste and onions.
- Pour in the stock, add the beef, bay leaf, salt, and pepper, and bring the mixture to a boil. Cover it, turn the heat down to low to medium, and cook for 60 to 75 minutes or until the beef is extremely tender.
- In the meantime, make the beurre manie and prep the vegetables.
- Once the beef is cooked, stir in the beurre manie until it thickens. It should be like a thinner gravy. Not too thick, and not too thin, but just have enough viscosity to coat the back of a spoon or nappe.
- Add the carrots, celery, parsnips, potatoes, green beans, crushed tomatoes, and corn, and cook for 25 to 30 minutes over low to medium heat or just until the veggies are done cooking.
- While cooking, boil the pasta in a large pot of boiling salted water. Strain under cold water, toss it with oil and keep it in a separate container until it’s ready to be used.
- In a large frying pan over high heat, add in the remaining 2 tablespoons of oil and once it begins to smoke lightly, add in the mushrooms, gently season with salt, and leave them untouched for 4 minutes.
- Saute the mushrooms for an additional 3 to 4 minutes. Add the mushrooms, peas, thyme, rosemary, parsley, salt, pepper, Worcestershire, and Tabasco sauce to the soup and combine.
- Serve the soup in a bowl and add the desired amount of pre-cooked pasta. Garnish with optional finely grated Parmigiano Reggiano and minced parsley.
Notes
- Cooking tomato paste before adding broth is key to deepen umami and balance acidity.
- Cook pasta separately or add it last to keep texture fresh and prevent sogginess.
- This soup stores well refrigerated for up to 5 days and freezes for 3 months; thaw fully before reheating.
- Omitting wine is acceptable; dark beer can substitute for a different flavor profile.
- Use Yukon Gold or red potatoes for best texture in the soup.
- Fresh, canned, or frozen corn can be used according to availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 38g | 76% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 59mg | 20% |
| Sodium | 900mg | 38% |
| Potassium | 1967mg | 42% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 4076IU | 82% |
| Vitamin C | 32mg | 36% |
| Calcium | 140mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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