Hearty Beef & Vegetable Soup
Almost every culture has its version of beef and vegetable soup, and that is no accident. It is the universal language of taking care of people, and my family spoke it fluently. This one is mine, built for big batches and cold-weather nights, but it carries the same spirit as the caldos I grew up on. Put the good stuff in a pot, let it get to know itself, and feed whoever is hungry. After parents who fed strangers for a living, cooking a pot like this just for the people I love still feels like a small luxury. Make it, share it, and save the leftovers, which are even better.
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.