Vegetable Beef Soup

Vegetable Beef Soup in bowls

This Vegetable Beef Soup is a hearty combination of beef and lots of vegetables. Perfect for a cold winter night, this soup is comforting, healthy and totally delicious!

  • 2 lbs stewing beef or chuck roast, cut in 1 inch cubes
  • 8 cups water
  • 3 tbsp olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 3 tbsp tomato paste
  • 14.5 oz diced tomatoes (1 can)
  • 1 beef bouillon or 2 tbsp vegeta
  • 1 cup cauliflower florets
  • 1 small zucchini chopped
  • 1/4 cup lemon juice freshly squeezed
  • 1 large egg beaten
  • 1/4 cup parsley chopped


  • Cook the beef: Add the beef and water to a large pot. Bring to a boil over medium high heat. Once the broth starts to boil, remove all the impurities from the top. If you don't, you'll get a cloudy dark soup, instead of a nice clear broth.
  • Reduce to a simmer, cover the pot and cook for about 1 1/2 to 2 hours. You need to cook this until the beef is tender. Once the beef is done remove it from the broth, keep the broth.
  • Saute veggies: In a large Dutch oven, heat the olive oil over medium high heat. Add the onion, carrots, celery and saute until tender, about 5 minutes. Season with salt and pepper. Stir in the tomato paste and the diced tomatoes. Add the beef bouillon or vegeta.
  • Add beef, cauliflower and simmer: Add the cauliflower and cooked beef to the pot. Add the beef broth (from cooking the beef) and stir. Bring to a boil, then turn down the heat to a simmer and cook for about 30 minutes.
  • Add Zucchini, lemon juice and cook for 10 more minutes: Stir in the zucchini and lemon juice. Cook for another 10 minutes or until the zucchini is tender.
  • Add egg: Pour the egg mixture into the soup and quickly stir. You will notice the soup thickening up a bit, the egg will cook instantly.
  • Garnish and serve: Garnish with parsley and serve with sour cream and pickled hot peppers.

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