Vegetable Beef Soup

The soup served in a white bowl with a black rim, set on a light blue table with an aqua linen.

This vegetable beef soup is a hearty, satisfying meal packed with tender sirloin steak, potatoes, mixed vegetables, and tiny pasta, all simmered together in a rich, flavorful broth. It’s the perfect way to stretch a pound of beef into a wholesome, delicious dish that’s sure to please the whole family.

Course Soup

Cuisine American

Keyword beef soup, easy soups

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 276kcal

Author Elizabeth Rodriguez

Ingredients

1 pound Sirloin Steak cut into small cubes (about ¾–1-inch cubes)
1 teaspoon Salt we use kosher salt
1 tablespoon Oil use an oil with a high smoke point, such as avocado oil, canola oil, vegetable oil, or beef tallow
1 Medium Onion diced
1 Celery Rib diced
3–4 Garlic Cloves minced
1 tablespoon Tomato Paste
1 teaspoon Dried Oregano
¼ teaspoon Cumin
¼ teaspoon Black Pepper
6 cups Beef Broth
1 Medium Potato peeled and cut into small cubes (about 8 ounces; use red, Yukon, or russet)
¼ cup Small Pasta stelline, orzo, alphabet, ditalini, etc.
10 ounces Frozen Mixed Vegetables cooked to about half the time recommended on the package (just enough to defrost)

Instructions

Season the beef with salt.
Heat the oil in a large, heavy pot over medium-high heat. Arrange the steak pieces in one layer and cook, undisturbed, for 3 minutes. Stir, arrange in one layer again, and cook for another 3 minutes. Continue cooking for 1–2 minutes, stirring constantly, until the liquid has cooked out and the beef is sizzling.
Lower the heat to medium and add the onions and celery. Cook for 2–3 minutes, stirring occasionally.
Add the garlic, tomato paste, oregano, cumin, and black pepper to the pot. Cook for 1–2 minutes, stirring frequently.
Add the beef broth and bring it to a simmer. Lower the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally.
Add the potatoes and pasta to the pot. 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 occasionally to keep the pasta from sticking to the bottom of the pot.
Cook the vegetables according to the package directions, but only for about half the recommended time (just enough to defrost). Add the vegetables to the soup, raise the heat to medium, cover, and cook for 10 minutes, stirring occasionally.
Taste the soup and adjust the salt if needed. As a reference, we did not add any extra to ours.

Notes

Use low-sodium beef broth if sensitive to salt. Adjust seasoning at the end if needed.
Pasta expands significantly as it cooks, so avoid adding too much to prevent the soup from becoming too thick.
If the soup is too thick, stir in ½ cup of broth at a time until it reaches your desired consistency. Let it simmer before serving.

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