Lunch / Dinner
Old-Fashioned Vegetable Beef Soup
On chilly fall evenings, nothing beats a good, Old-Fashioned Vegetable Beef Soup — except maybe a warm, buttery, indulgent popover to go with it. Hearty and dependable, this robust classic is a satisfying blend of tender beef, hearty potatoes, and versatile vegetables.
Dried herbs are convenient to store and to use, but if you want to use fresh basil, oregano, or thyme, just triple the volume you add.
Sear steak on both sides in a large pot over medium-high heat, in two batches, using 1 Tbsp. oil per batch. Transfer beef to a plate.
Add onions and garlic to pot and sweat over medium heat until softened, 5 minutes. Stir in cabbage, bell pepper, celery, carrots, basil, oregano, and thyme; sweat, partially covered, until vegetables are softened, 10 minutes.
Stir in broth, potatoes, tomatoes, and Worcestershire. Bring soup to a boil, reduce heat, and simmer, partially covered, until potatoes are tender, 15 minutes.
Combine butter and tomato paste; stir in flour. Bring soup to a boil and add butter mixture; cook until thickened, 2 minutes. Add beef and green beans. Season soup with salt and black pepper and top servings with parsley.
Sear beef, in batches, over high heat so the pieces caramelize quickly, but stay juicy on the inside.
Add herbs and sweat vegetables — they'll release their moisture and provide a flavor base for the vegetable beef soup.
Beurre manié is a French term for the mixture of flour and butter that thickens the soup.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 62mg 20%
Sodium 347mg 14%
Carbs 28g 9%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.