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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.

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Ingredients

SEAR:

STIR IN:

COMBINE:

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.

Instructions

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.

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.

Add herbs and sweat vegetables — they'll release their moisture and provide a flavor base for the vegetable beef soup.

<i>Beurre mani&eacute;</i> is a French term for the mixture of flour and butter that thickens the soup.

Beurre manié is a French term for the mixture of flour and butter that thickens the soup.

Nutritional Facts

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