We’re sharing another delicious recipe as part of our Beef Soup Series and today we’ve brought you a Hearty Beef Vegetable Soup. Whenever I eat a soup like this, I always feel a little virtuous knowing that I’m helping to get my (and my family’s) daily vegetable allowance in, just by eating a terrific bowl of soup!
This beef vegetable soup is thick and hearty and uses our homemade brown stock for a deep rich flavor. We also used the cooked beef that was leftover from making our brown stock, so the beef is really tender. But if you don’t have leftovers, you can add in pieces of seared chuck as noted in the recipe below. You could even leave the beef chunks out entirely and just cook this soup with vegetables. But if you decide to do that, don’t skimp on the stock and use canned…the flavors of using a homemade stock are totally worth the extra effort to ensure your soup is beefy, rich and flavorful.Print
If you are using the leftover cooked beef from your brown stock, skip step 2 of this recipe and add the cooked beef at the end (in step 9). Additionally the cooking time in Step 7 may be reduced to 30 minutes.
- 2 tablespoons extra virgin olive oil
- 1 pound chuck beef cut into small pieces (or use the cooked beef that is leftover from making your brown stock)
- 1 cup onions diced
- ½ cup celery diced
- 1 cup carrots diced
- ½ cup leeks diced
- 1 clove garlic minced
- 1 6-ounce can tomato paste
- 1 teaspoon dried thyme
- 2 6-ounce cans of V-8 juice
- ½ cup red wine
- 2 quarts brown stock (see recipe here),or canned beef stock
- 2 cups water
- 1 14-ounce can diced tomato
- 1 cup cabbage chopped
- ½ cup white turnip diced
- ½ cup green beans roughly chopped
- 1 cup white potato diced
- 3 ounce baby spinach
- 1 11-ounce can kernel corn drained
- 1 14-ounce can white beans drained and rinsed
- Salt as needed
- Pepper as needed
- In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.
- Place beef in oil and sear on all sides. Do not crowd pan so cook in batches.
- Add onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender.
- Add garlic and cook one more minute.
- Add tomato paste and cook an additional minute then add dried thyme.
- Add V-8 and red wine to deglaze pan. Cook for one additional minute scraping up any brown bits from bottom of pan.
- Add brown stock and water and bring to a boil. Reduce to simmer, and cook for one hour.
- Add diced tomatoes, cabbage, turnip and green beans and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add potato, spinach, corn and white beans and bring back to a boil. Simmer for five more minutes or until potato is cooked.
- Adjust with salt and pepper if needed.
Also in our Beef Soup Series: