Hearty Beef Soup Recipe

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Hearty Beef Soup Recipe

Introduction

Beef soup is a comforting and nutritious dish that has been enjoyed in homes around the world for centuries. Perfect for cold days or as a hearty family meal, this soup combines tender beef, fresh vegetables, and a flavorful broth that warms the soul. This recipe is versatile, allowing you to adjust ingredients based on your taste or seasonal availability. Whether served with crusty bread or over rice, beef soup is a meal that nourishes both body and spirit.

Ingredients

  • Beef: 1.5 lbs (700g) beef chuck, cut into bite-sized cubes
  • Vegetables:
    • 2 large carrots, sliced
    • 2 celery stalks, chopped
    • 1 large onion, diced
    • 3 cloves garlic, minced
    • 2 medium potatoes, cubed
    • 1 cup green beans, chopped
  • Liquids & Broth:
    • 8 cups beef broth (homemade or store-bought)
    • 1 cup water
  • Seasonings & Herbs:
    • 2 bay leaves
    • 1 tsp dried thyme
    • 1 tsp paprika
    • Salt and black pepper to taste
    • Fresh parsley for garnish
  • Optional Add-ins:
    • 1/2 cup barley or rice
    • 1/2 cup tomato paste for richer flavor

Instructions

Step 1: Preparing the Beef

  1. Pat beef cubes dry with a paper towel.
  2. Season with salt, pepper, and paprika.
  3. In a large soup pot, heat 2 tbsp olive oil over medium-high heat.
  4. Brown the beef on all sides, about 5–7 minutes, then remove and set aside.

Step 2: Sautéing the Vegetables

  1. In the same pot, add onions, carrots, and celery.
  2. Sauté for 5 minutes until fragrant and slightly softened.
  3. Add garlic and cook for 1 minute more.

Step 3: Building the Soup Base

  1. Return the beef to the pot.
  2. Pour in the beef broth and water.
  3. Stir in thyme, bay leaves, and optional tomato paste.
  4. Bring to a boil, then reduce to a simmer.

Step 4: Cooking the Soup

  1. Cover and simmer for 1–1.5 hours until beef is tender.
  2. Add potatoes and green beans (and barley/rice if using) about 20 minutes before the end of cooking.
  3. Taste and adjust salt and pepper.

Step 5: Finishing Touches

  1. Remove bay leaves.
  2. Garnish with chopped fresh parsley before serving.

Methods

  • Simmering: Ensures the beef becomes tender and the flavors meld together.
  • Browning: Adds depth and richness to the broth.
  • Layering: Vegetables added in stages prevent overcooking.
  • Optional thickening: Blend a portion of the soup for a creamy texture.

History

Beef soup has roots in many cultures, from European stews to Asian hot pots. It originated as a practical way to use tougher cuts of meat by slow-cooking them to tenderness. Over centuries, vegetables, grains, and herbs were added to make it a complete, nutritious meal for families.

Benefits

  • High protein: Supports muscle health and energy.
  • Rich in vitamins: Carrots, celery, and green beans provide vitamin A, C, and fiber.
  • Mineral-rich: Beef and potatoes supply iron, potassium, and zinc.
  • Immune support: Garlic and herbs offer natural immune-boosting compounds.

Formation

  • Broth base: Beef + water/broth + herbs
  • Vegetables: Carrots, celery, onion, potatoes, green beans
  • Seasoning: Salt, pepper, paprika, thyme
  • Optional grains: Barley or rice for extra heartiness

Nutrition (per 1 serving, approx. 1.5 cups)

  • Calories: 250–300 kcal
  • Protein: 22g
  • Fat: 12g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Sodium: 600mg (varies with broth)

Conclusion

Beef soup is more than just a meal—it’s comfort in a bowl. With tender beef, vibrant vegetables, and rich broth, it satisfies both hunger and the soul. Ideal for family dinners or meal prep, it’s a dish that brings warmth, nutrition, and joy.

For Soup Lovers

If you love hearty soups, try experimenting with:

  • Adding mushrooms for earthiness
  • A splash of Worcestershire sauce for depth
  • Fresh herbs like dill or cilantro for brightness

This classic beef soup will quickly become a staple in your home, cherished by all who try it.

If you want, I can also make a “luxury, restaurant-style beef soup” version that’s even richer, with bones for gelatinous broth and more complex herbs.

Do you want me to do that?

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