Description

This Easy Vegetable Beef Soup is a hearty and comforting dish packed with tender beef, a variety of fresh vegetables, and flavorful herbs. Slow-simmered to perfection, it combines savory beef stock, aromatic herbs, and garden vegetables into a nourishing soup ideal for cozy meals year-round.

Ingredients

Scale

Beef and Base

6 tablespoons olive oil
2 ½ to 3 pounds of precooked or raw strip roast
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 (a mixture of flour and butter)

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

Pasta and Herbs

1 pound dry ditalini pasta
1 ½ tablespoons finely minced fresh rosemary
1 ½ tablespoons finely minced fresh thyme
3 tablespoons minced fresh parsley

Seasonings

Worcestershire sauce to taste
Tabasco sauce to taste
Coarse salt and freshly cracked pepper to taste

Instructions

Prepare the Beef: Heat 6 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. If using raw strip roast, sear the beef in batches until browned on all sides, about 4-5 minutes per side. Remove and set aside. If using precooked beef, skip searing and shred or cube as desired.
Sauté Aromatics: In the same pot, add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2 minutes. Pour in 1 cup dry red wine, if using, scraping the bottom of the pot to deglaze and incorporate browned bits. Let it reduce slightly for about 3-4 minutes.
Add Beef Stock and Bay Leaf: Return the seared beef to the pot and add 16 cups beef stock along with 1 bay leaf. Bring to a simmer and cook partially covered for about 1 ½ to 2 hours to tenderize the beef if raw, or 30 minutes if using precooked beef.
Incorporate Vegetables: Add peeled and sliced carrots, sliced celery, sliced parsnips, diced potatoes, corn kernels, and crushed San Marzano tomatoes to the pot. Continue simmering gently for 20-30 minutes, or until vegetables are tender.
Add Green Beans and Mushrooms: Stir in green beans cut into 1 inch pieces and thinly sliced baby bella mushrooms. Cook for an additional 10 minutes until vegetables soften.
Cook Pasta and Peas: Add dry ditalini pasta and green peas to the soup. Stir occasionally and cook until the pasta is al dente, approximately 8-10 minutes.
Thicken the Soup: Slowly whisk in the beurre manie (a paste of equal parts butter and flour) to the simmering soup, stirring constantly to thicken. Adjust thickness to preference.
Season and Add Herbs: Mix in finely minced fresh rosemary, thyme, and parsley. Season to taste with Worcestershire sauce, Tabasco sauce, coarse salt, and freshly cracked black pepper.
Final Simmer and Serve: Allow the soup to simmer another 5 minutes for flavors to meld before removing the bay leaf. Serve hot with fresh bread or crackers.

Notes

You can substitute strip roast with chuck roast or stew beef as preferred.
For a vegetarian version, omit beef and use vegetable stock; add more mushrooms and beans for protein.
The red wine is optional but adds depth of flavor; substitute with extra beef stock if preferred.
Beurre manie helps thicken the soup; you can also use cornstarch slurry as an alternative.
This soup keeps well and tastes better the next day as flavors develop.
Use fresh herbs for the best aroma, but dried herbs can be used in smaller quantities if necessary.
If using precooked beef, reduce initial simmering time to avoid overcooking.

Keywords: vegetable beef soup, hearty beef soup, beef vegetable stew, ditalini pasta soup, easy beef soup recipe