Vegetable Beef Soup

Ingredients

• Beef – Sirloin steak works best for this recipe because it’s tender and flavorful. Choose a thick-cut steak and cut it into bite-sized cubes.
• Spices – This soup is simply seasoned with salt, black pepper, oregano, and cumin. A touch of tomato paste is added to enhance the flavor and give the broth a rich color.
• Vegetables – The base of the soup includes onions, celery, and garlic, which build a flavorful foundation for the broth. Potatoes (use red, Yukon, or russet) and mixed vegetables are added later for a hearty soup. For the mixed vegetables, we used a classic frozen blend of carrots, peas, corn, and green beans, which are readily available in most supermarkets.
• Broth – Store-bought broth keeps things simple, so use your favorite brand. If you’re sensitive to salt, use a low-sodium variety. Adjust the salt at the end if necessary.
• Pasta – Small pasta shapes (pastina) give this soup extra heartiness. We used fun star-shaped pasta, but orzo, other stelline, or alphabet shapes would work just as well.
• Oil or fat – Use an oil or fat with a high smoke point since the beef is browned at medium-high heat. Good options include avocado oil, canola oil, vegetable oil, or even rendered beef fat (beef tallow).
• See the recipe card for quantities and preparation.

Prep tips for easy cooking

• Cut the beef into small, bite-sized pieces. Try to keep them roughly the same size so they cook at the same rate.
• Dice the onions and celery finely so they just about melt into the broth, adding flavor without noticeable texture.
• Peel and cut the potatoes ahead of time for convenience. Keep them submerged in cold water to prevent browning and drain them well before adding to the pot.
• Have all your ingredients prepped and measured before starting to make the cooking process smooth and stress-free.

How to make vegetable beef soup

Season the beef with salt. Heat the oil in a large, heavy pot over medium-high heat. When the oil is hot, add the beef.

1. Arrange the steak pieces in one layer and cook for 3 minutes per side, or until browned and the liquid has cooked out.

2. Lower the heat to medium and add the onions and celery. Cook for 2–3 minutes, stirring occasionally.

3. Next, add the garlic, tomato paste, oregano, cumin, and black pepper to the pot. Cook for 1–2 minutes, stirring frequently.

4. Add the beef broth and bring it to a simmer. Lower the heat to medium-low, cover the pot, and cook for 15 minutes, stirring occasionally.

5. Add the potatoes and pasta. Raise the heat and bring the soup back to a simmer. Then, lower the heat to medium-low, cover, and cook for 10 minutes. Stir the soup occasionally to keep the pasta from sticking to the bottom of the pot.

6. In the meantime, cook the vegetables using about half the time recommended on the package. Add the vegetables to the soup, raise the heat to medium, cover, and cook for 10 minutes. Stir occasionally.

Taste the soup and add salt if needed. As a reference, we did not add any extra to ours.

Substitutions and variations

• Beef options – Sirloin steak is the best choice for its tenderness and flavor, but other cuts like round steak, chuck steak, or stew meat will also work. Keep in mind these cuts may not be as tender as sirloin. If using tougher cuts, increase the cooking time in step 4 to help the beef become more tender.
• Vegetable swaps – Customize the vegetables based on your tastes or what you have on hand. If using softer vegetables like zucchini, broccoli, or cauliflower, adjust the cooking time to avoid overcooking. Add them at the end and cook just until tender.
• Greens – Fresh greens like spinach, kale, or Swiss chard can be stirred in at the very end for an extra boost of nutrients. Stir them in, allow them to wilt, cover, and cook for a few minutes until tender.
• Pasta options – This recipe works wonderfully with small pasta shapes, known as pastina. Popular options include stars (stelline), orzo, and alphabet pasta for a fun twist. Alternatively, you can use small elbow macaroni or even broken spaghetti.

Storing and reheating instructions

• Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for 3–4 days.
• Freezer: Allow the soup to cool completely, then transfer it to an airtight, freezer-safe container. Leave 1–2 inches of space at the top to allow for expansion. Label with the contents and date, and freeze for up to 3 months.
• Reheating: If frozen, thaw the soup in the refrigerator overnight. To reheat, transfer the desired amount to a saucepan and warm over medium to medium-low heat, stirring occasionally, until heated through. Alternatively, microwave the soup in a microwave-safe bowl, stirring every 30–60 seconds until hot.
• Reheating tip: If the soup has thickened during storage, add 1-2 tablespoons of broth at a time while reheating to loosen the consistency.
• Food safety: Always reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture or foodsafety.gov.