beef soup recipe
Beef

Beef Soup Recipe

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Cannellini beans and bow tie pasta give this Beef Soup Recipe an Italian flare. Great year-round, this simple to make soup is perfect with warm Italian bread and Parmesan cheese.

vegetable beef soup recipe 01 1

Ingredients

  • 1 lb beef chuck, boneless and cut into cubes
  • 2 (14.5 oz) cans diced tomatoes with basil, garlic and oregano
  • 2 (14 oz) cans beef broth
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 Cup carrots, sliced thin
  • 1 small onion chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Cup bow tie pasta, uncooked

Instructions

Combine beef, seasoned tomatoes (do not drain), broth, both types of beans, carrots and onions in the crock pot. Stir to mix well.

Season with salt and pepper. Stir.

Cover and cook for 8 hours on low.

Add in the uncooked pasta. Mix well until all pasta is covered.

Cover the crock pot and cook for 40 minutes on high, or until pasta is tender.

Serve with grated Parmesan cheese.

The cook time can be reduced to 4 hours on the high setting, but the pasta still requires the additional 40 minutes after the soup is done simmering.

Serves 8.

 

Hearty Homestyle Beef Soup

Recipe by Donnie Caves
0.0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

350

kcal
Total time

2

hours 

30

minutes

A hearty and comforting beef soup loaded with tender chunks of beef, fresh vegetables, and savory broth. Perfect for chilly days and guaranteed to warm you up from the inside out

Cook Mode

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Ingredients

  • 1.5 lbs beef stew meat, cut into bite-sized pieces

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 4 carrots, peeled and sliced

  • 3 celery stalks, sliced

  • 4 potatoes, peeled and diced

  • 1 cup green beans, trimmed and cut into 1-inch pieces

  • 1 cup corn kernels (fresh or frozen)

  • 1 cup peas (fresh or frozen)

  • 6 cups beef broth

  • 1 can (14.5 oz) diced tomatoes

  • 2 bay leaves

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

Directions

  • Prepare the Beef:
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the beef stew meat and brown on all sides. Remove and set aside.
  • Sauté Vegetables:
  • In the same pot, add the diced onion and cook until translucent.
  • Add the minced garlic and cook for another minute until fragrant.
  • Combine Ingredients:
  • Return the browned beef to the pot.
  • Add the carrots, celery, potatoes, green beans, corn, and peas.
  • Pour in the beef broth and diced tomatoes.
  • Season and Simmer:
  • Add bay leaves, dried thyme, and dried rosemary.
  • Season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat and let it simmer for 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
  • Serve:
  • Remove the bay leaves before serving.
  • Ladle the soup into bowls and garnish with chopped fresh parsley.

Recipe Video

Notes

  • Make-Ahead Tip: This soup can be made a day in advance and reheated. The flavors will deepen overnight.
  • Freezing: Store leftovers in airtight containers and freeze for up to 3 months. Thaw and reheat before serving.

  • Variation: For a richer flavor, you can add a splash of red wine or Worcestershire sauce during the simmering process.
  • Vegetables: Feel free to add or substitute vegetables based on your preference or seasonal availability

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 6
  • Calories: 350kcal
  • Carbohydrates: 30g
  • Protein: 25g
  • Fat: 15g
  • Cholesterol: 80mg
  • Sodium: 900mg
  • Fiber: 6g
  • Sugar: 5g

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