Easy Vegetable Beef Soup Recipe 

This hearty Vegetable Beef Soup has beef and lots of vegetables. Comforting, healthful, and delicious, this soup is perfect for a cold winter night!  

– 2 pounds stewing beef – 8 cups water – 3 tablespoons olive oil – 1 large onion – 2 carrot – 2 stalks celery – 1 teaspoon salt  – ½ teaspoon pepper – 3 tablespoons tomato paste – 14.5 ounce diced tomatoe – 1 beef bouillon  – 1 cup cauliflower floret – 1 small zucchini – ¼ cup lemon juice – 1 large egg  – ¼ cup parsley



Adding steak and water to a big pot. Boil on medium-high heat. When the broth boils, skim off the contaminants.  


Otherwise, you'll get a cloudy, dark soup instead of a clear broth. Simmer, cover, and cook for 1 1/2 to 2 hours. Cook until beef is tender.  


Keep the broth after removing the beef. In a large Dutch oven, heat olive oil on medium-high. Sauté onion, carrots, and celery for 5 minutes until soft.  


Sprinkle salt and pepper. Mix in tomato paste and diced tomatoes. Add vegeta or beef bouillon. Put cauliflower and cooked beef in the pot.  


Stir in beef broth. Bring to a boil, then reduce heat and simmer for 30 minutes. Add zucchini and lemon juice.  


The soup will thicken and the egg will cook quickly. Sprinkle parsley and serve with sour cream and pickled spicy peppers.  

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