A cup of homemade vegetable beef soup.

Vegetable Beef Soup

  • Author: RebeccaBlackwell
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
  • Yield: 4-6 servings


  • 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


  1. 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.
  2. Add the carrots, celery, garlic, thyme, salt, and pepper to the pot and cook, stirring constantly, for another 2 minutes.
  3. 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.
  4. 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.
  5. Remove the bay leaves, top with fresh parsley, and serve.