Description
Hearty and flavorful Vegetable Beef Soup made with tender strip roast, a medley of fresh vegetables, aromatic herbs, and enriched with a rich beef stock. This comforting soup combines tender meat with vibrant vegetables and ditalini pasta, simmered to perfection for a nourishing and satisfying meal.
Ingredients
Scale
Meat and Oil
- 6 tablespoons olive oil
- 2 ½ to 3 pounds of precooked or raw strip roast
Aromatics and Base
- 2 peeled small-diced yellow onions
- 4 finely minced garlic cloves
- 3 tablespoons tomato paste
- 1 cup dry red wine (optional)
- 16 cups beef stock
- 1 bay leaf
- 1 recipe for beurre manie
Vegetables
- 4 peeled and sliced carrots
- 4 sliced ribs of celery
- 3 small peeled and sliced parsnips (about ¾ cup)
- 2 peeled large diced russet potatoes
- 2 cups corn kernels
- 28 ounce can San Marzano tomatoes, crushed by hand
- 8 ounces green beans, cut into 1” pieces
- 1 pint thinly sliced baby bella mushrooms
- 1 ½ cups green peas
Pasta and Herbs
- 1 pound dry ditalini pasta
- 1 ½ tablespoons finely minced fresh rosemary
- 1 ½ tablespoons finely minced fresh thyme
- 3 tablespoons minced fresh parsley
Seasonings
- Worcestershire sauce to taste
- Tabasco sauce to taste
- Coarse salt and freshly cracked pepper to taste
Instructions
- Prepare the Meat: Heat 6 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. If using raw strip roast, sear the meat on all sides until well browned. Remove and set aside. If using precooked meat, skip searing.
- Sauté Aromatics: In the same pot, add the diced yellow onions and sauté until translucent. Add the minced garlic and tomato paste and cook for another 2 minutes, stirring frequently to develop flavor.
- Deglaze the Pot: Pour in 1 cup of dry red wine, if using, and scrape the bottom of the pot to release any browned bits. Let the wine reduce by half to concentrate flavor.
- Add Liquids and Bay Leaf: Return the meat to the pot, then add 16 cups of beef stock and 1 bay leaf. Bring to a boil, then reduce the heat to a simmer to allow the flavors to meld.
- Incorporate Vegetables: Add carrots, celery, parsnips, potatoes, corn kernels, and hand-crushed San Marzano tomatoes. Simmer gently, partially covered, until the vegetables start to become tender, approximately 30-40 minutes.
- Prepare Beurre Manié: Whisk in the prepared beurre manié (a paste of equal parts flour and butter) to thicken the soup slightly, stirring constantly to avoid lumps.
- Add Green Beans, Mushrooms, Peas, and Herbs: Add green beans cut into 1-inch pieces, sliced baby bella mushrooms, and green peas. Stir in fresh rosemary, thyme, and parsley. Continue simmering until the vegetables are tender and flavors meld, about 15 minutes.
- Cook the Pasta: In a separate pot, boil salted water and cook ditalini pasta until al dente, according to package instructions. Drain and set aside.
- Combine Pasta and Adjust Seasoning: Add the cooked ditalini pasta to the soup. Season with Worcestershire sauce, Tabasco sauce, coarse salt, and freshly cracked pepper to taste. Stir well and cook for 5 more minutes to integrate flavors.
- Serve: Remove the bay leaf. Ladle the soup into bowls and serve hot, garnished with additional fresh parsley if desired.
Notes
- Using precooked strip roast accelerates the cooking process but searing raw meat adds depth of flavor.
- Beurre manié is key for thickening the soup; prepare by kneading equal parts softened butter and flour into a smooth paste.
- Red wine is optional but adds richness and complexity.
- Adjust the amount of Worcestershire and Tabasco sauces based on your preferred spice and tanginess level.
- This soup can be made in advance and tastes even better the next day as flavors develop.
- Leftovers keep well refrigerated for up to 4 days or freeze for up to 3 months.
Keywords: vegetable beef soup, hearty soup, beef and vegetable stew, ditalini pasta soup, comforting winter soup