Beef and Vegetables Soup

Beef and Vegetables Soup is a comforting dish made by simmering tender chunks of beef, vegetables, and seasonings in a rich broth. The base includes beef bones, which adds depth of flavor and richness to the soup. Vegetables like carrots, potatoes, leek, and onions are commonly used, providing both texture and sweetness. However, this is a very versatile dish, so feel free to add different vegetables that you like. Beef soup is both nutritious and warming, offering a blend of flavors that can be customized with herbs and spices for a perfect winter meal.

Beef and Vegetables Soup Ingredients

• 500 g Beef (preferably with bone)
• 3 Onions, diced
• 240 g Leek, chopped (1 cup)
• 3 Garlic cloves, minced
• 2 Tablespoon Extra-virgin olive oil
• 1 teaspoon Tomato Concentrate
• 1.2 kg Potatoes
• 2 Carrots, chopped
• 150 g Spinach
• 1 Tablespoon Rochester sauce
• 3 teaspoon Beef bouillon
• teaspoon Salt and black pepper to taste
• 1 teaspoon Spice sauce (optional)
• ¼ cup Fresh parsley, chopped

How to Make the Best Beef and Vegetables Soup

1. Add oil to a pressure cooker into high-medium heat. Add the meat and cook on each side for 3 minutes. Remove it from the pot.
2. Add a bit more oil and then the onion, leek and tomato concentrate. Cook it for about 2 minutes. Add the garlic and cook for another minute.
3. Put the meat back into the pan and enough water to cover the meat. Close the pot and when the pressure is on, leave it cooking on medium-low heat for about 25-30 minutes.
4. Carefully open the pot and add the carrots and potatoes. Add more water, enough to cover the vegetables. Close the pot again and once the pressure is on, cook it for about 10 minutes.
5. Carefully open the pot. Remove the beef from the pot, separate the bones (discard) and cut the meat into small bite size pieces.
6. Blend all vegetables to create a cream.
7. Put everything back into the pot and adjust the seasonings with salt, black pepper, beef bouillon. Mix it weel
8. Serve it with a drizzle of olive oil and a side bread.

Recipe Tips

• Use bone-in beef. It adds extra flavor and richness to the broth. The marrow from the bones enhances the soup’s depth.
• Make sure to sear the beef first: Before simmering, sear the beef in a hot pan to caramelize the outside.
• For a faster result, use a pressure cooker. This will cut the cooking time drastically. However, if you don’t have a pressure cooker you can still make beef soup, but you will need to leave the beef simmering in low heat for about 1h30 – 2h. So it is tender enough.