Beef Vegetable Soup

Beef Vegetable Soup, Step by Step

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1. Heat the olive oil in a large pot over medium-high heat. Brown the beef in two batches for 4 minutes each, then lift it out onto a plate.

   Mark done Start 4 min timer

2. Add the onion, carrots and celery to the pot and cook for 5 minutes, scraping up the browned bits. Stir in the garlic and tomato paste and cook for 1 minute.

   Mark done Start 5 min timer

3. Return the beef, pour in the stock and add the thyme and bay leaves. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes.

   Mark done Start 40 min timer

4. Add the cabbage and green beans and simmer for 15 minutes more, until the beef is tender. Remove the bay leaves, season with the salt and pepper and stir in the parsley.

   Mark done Start 15 min timer

Notes for Getting It Right

• Pat the beef dry with kitchen paper before browning; wet meat steams.
• If the beef is not tender at 40 minutes, keep simmering and add a splash of stock.
• Skim any foam from the surface in the first few minutes for a clearer broth.
• Cool leftovers quickly and refrigerate within two hours.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Beef Vegetable Soup

• A slice of rye bread
• A green salad
• Plain yogurt with chives

Keeping and Reheating

Keeps in the fridge for up to 4 days. Freezes for up to 3 months.

Beef Vegetable Soup: Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.