Hearty Beef & Vegetable Soup


Preparation info

  • Difficulty


  • Makes



Appears in


  • Olive oil, 2 tablespoons
  • Boneless beef chuck, 1 lb (500 g), cut into chunks
  • Yellow onion, 1 large, chopped
  • Carrots, 2, chopped
  • Celery, 2 stalks, chopped
  • Red-skinned potatoes, 2, cut into chunks
  • Crushed Plum (Roma) tomatoes, 1 can (28 oz/875 g), with juice
  • Green beans, ½ lb (250 g), trimmed
  • Fresh flat-leaf (Italian) parsley, 2 tablespoons chopped
  • Salt and freshly ground pepper


  • Cook the beef and vegetables

    In a large saucepan over medium-high heat, warm 1 tablespoon of the oil. Working in batches, sauté the beef in the oil until browned, about 4 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan and reduce the heat to medium. Add the onion, carrots, and celery, cover, and cook, stirring occasionally, until the onion is softened, about 5 minutes. Return the beef and any juices from the plate to the pan.

  • Simmer the soup

    Add 6 cups (48 fl oz/1.5 l) water to the pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, for 1 hour. Add the potatoes, tomatoes, and green beans, and stir well. Simmer until the beef and potatoes are tender, about 20 minutes. Stir in the parsley and season to taste with salt and pepper. Ladle into bowls and serve.