Hearty Flavor Packed Vegetable Beef Soup
This hearty vegetable beef soup is packed with flavor, vegetables, and tender pieces of sirloin. Using pre-cooked steak means this soup will be on your table in under an hour, with only about 20 minutes of hands on time. But, it will taste like it’s been simmering away all day.
If you’ve been cooking your way through Spring Meal Plan #3, this vegetable beef soup is your reward. It’s jam packed with hearty flavor, thanks to the addition of the wine, tomato, and rosemary sauce you reserved from the Rosemary Braised Steak Tips that you made earlier in the week. Combine however much sauce you have leftover from that meal with beef broth to get a total of 8 cups of cooking liquid.
If you are not making this soup as a part of Spring Meal Plan #3, no worries. Here’s what to do: Plan to make Rosemary Braised Steak Tips earlier in the week, following the instructions in the recipe to ensure you have leftover steak and sauce for this soup.
OR – visit your local market’s deli or meat case for some a package of pre-cooked steak. Look for sirloin, but any kind of steak will be fine. You can also ask your deli to slice a couple of very thick 1/2 – 1 inch pieces of roast beef for you. Instead of leftover sauce from Rosemary Braised Steak, use 6 cups of beef broth and one can of diced tomatoes, preferably fire roasted. Throw in a couple sprigs of fresh rosemary, and let it simmer away as directed in the recipe.
This recipe makes quite a bit of soup, which is good, because it might be even better the next day.
Used in this recipe:
Weekly Meal Plans that include Vegetable Beef Soup:
- 2 tbsp extra virgin olive oil or vegetable oil
- 1 large yellow onion, peeled and diced
- 1 lb cremini mushrooms, sliced
- 4 medium carrots, peeled and cut into 1/2-inch pieces
- 2 medium celery ribs, sliced thin
- 1 tsp minced garlic
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp ground black pepper
- 2 bay leaves
- 8 cups chicken or beef stock. (If you’re making this with leftovers from Rosemary Braised Beef use as much sauce as you’ve reserved plus chicken or beef stock.)
- 1 tbsp soy sauce
- 1 to 1& 1/2 pounds cooked sirloin steak, cut into 1/2 inch pieces
- 12 oz frozen peas
- 1 cup fresh parsley, chopped
- Heat oil in a large heavy bottom saucepan or dutch oven over medium-high heat until shimmering. Add the diced onions and sliced mushrooms and cook, stirring frequently, until the onions are a rich golden brown, about 8-12 minutes.
- Add the carrots, celery, garlic, thyme, salt, and pepper to the pot and cook, stirring constantly, for another 2 minutes.
- Add the cooking liquid and soy sauce. Using a wooden spoon or rubber spatula, scrape up any brown bits clinging to the bottom of the pot. Bring to a boil, reduce heat to medium and simmer, uncovered, for 20 minutes. Taste for seasoning and add more salt and pepper if you like.
- Stir in the steak and peas. Remove from the heat, cover, and let sit for 5 minutes to warm the steak and cook the peas.
- Remove the bay leaves, top with fresh parsley, and serve.