Vegetable Beef Soup

The soup served in a white bowl with a black rim, set on a light blue table with an aqua linen.

This vegetable beef soup is loaded with sirloin steak, potatoes, mixed vegetables, tiny pasta, and spices. This soup is a good way to stretch a pound of beef and feed the whole family a delicious, wholesome meal.

Course Soup

Cuisine American

Keyword beef soup, easy soups

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 358kcal

Author Elizabeth

Ingredients

1 pound Sirloin Steak cut into small cubes (about ¾ - 1 inch cubes)
1 teaspoon Salt we use kosher salt
1 tablespoon Oil use a neutral oil with a high smoke point (we use canola oil)
1 Medium Onion diced
1 Celery Rib diced
3-4 Garlic Cloves minced
1 tablespoon Tomato Paste
1 teaspoon Dried Oregano
¼ teaspoon Cumin
¼ teaspoon Black Pepper
6 cups Beef Broth
1 Medium Potato peeled and cut into small cubes (about 8 ounces)
¼ cup Small Pasta stelline, orzo, ditalini, etc.
10 ounces Frozen Mixed Vegetables cooked to about half the time recommended on the package – just enough to defrost

Instructions

Sprinkle the beef with 1 teaspoon salt.
Heat the oil in a large, heavy pot over medium-high heat. When the oil is very hot add the beef and arrange it in a single layer.
Cook the meat for 3 minutes. Stir well, arrange it in one layer again and cook another 3 minutes.
Continue cooking the beef for 1 - 2 minutes until all liquid has cooked out and the beef is sizzling, stir constantly.
Lower the heat to medium and add the onions and celery. Cook for 2 - 3 minutes until the onions are translucent and start to soften, stirring occasionally.
Next, add the garlic, tomato paste, oregano, cumin and black pepper to the pot. Cook for 1 - 2 minutes, stirring frequently.
Add the beef broth, stir well. Raise the heat to medium-high and bring the broth to a simmer (it will take about 4-5 minutes to come to a simmer). Lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally.
Add the potatoes (remember to drain them if you were keeping them in water) and the pasta. Raise the heat to bring the soup back to a simmer (it will take about 2-3 minutes to simmer). Then, lower the heat to medium-low, cover and cook for 10 minutes. Stir the soup occasionally to keep the pasta from sticking to the bottom of the pot.
In the meantime, cook the vegetables using about half of the time recommended on the package. We basically just want to defrost them.
Add the vegetables to the soup, raise the heat to medium, cover and cook for 10 minutes. Stir occasionally to keep the pasta from sticking.
Taste the vegetable beef soup and add salt if needed. As a reference we did not add any extra to ours.

Notes

Use low sodium beef broth if you are sensitive to salt. You can always adjust at the end, if needed.

Nutrition