HEARTY BEEF & VEGETABLE SOUP
A comforting, one-pot soup made with tender beef, hearty root vegetables, leafy greens, and pasta shells simmered in a rich tomato-herb broth. Perfect for chilly nights, meal prep, or feeding a hungry crowd.
Ingredients
- 1.5 lbs beef chuck roast cut into small pieces
- 2 tbsp olive oil
- salt and black pepper to taste
- ½ white onion chopped small
- 1 orange bell pepper chopped small
- 3 garlic clove minced
- 1 8oz tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 7 cups water
- 1 medium sweet potato
- 2 small yellow potatoes peeled and cubed
- 4 carrots peeled and sliced
- handful of fresh parsley
- ½ zucchini chopped
- handful of kale chopped
- 1 cup small pasta (I'm using shells) cooked separately
Instructions
- Brown the Beef In a large Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear until browned on all sides. This builds the flavor base.
- Build the Base Add the onion, orange bell pepper, and garlic. Cook until softened, about 4–5 minutes. Stir in the tomato sauce, garlic powder, paprika, and oregano. Mix well.
- Simmer the Broth Pour in 7 cups of water. Cover and simmer for 30 minutes to allow the flavors to deepen and the beef to begin tenderizing.
- Add Root Vegetables Stir in the sweet potato, yellow potatoes, carrots, and parsley. Cover and continue cooking until just tender, about 20 minutes.
- Finish with Greens Add chopped zucchini and kale. Season with additional salt and pepper as needed. Cook for another 20–30 minutes, until all vegetables and beef are fully tender.
- Serve In individual bowls, add a scoop of cooked pasta. Ladle the hot beef and vegetable soup over the top. Garnish with extra fresh parsley, if desired.