Vegetable Beef Soup with Pasta, Mushrooms, and Herbs Recipe
A hearty and flavorful Vegetable Beef Soup featuring tender strip roast, fresh vegetables, herbs, and ditalini pasta simmered in a rich beef stock base, perfect for a comforting meal.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 to 10 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat & Stock
- 2 ½ to 3 pounds of precooked or raw strip roast
- 16 cups beef stock
Vegetables
- 2 peeled small-diced yellow onions
- 4 finely minced garlic cloves
- 4 peeled and sliced carrots
- 4 sliced ribs of celery
- 3 small peeled and sliced parsnips (about ¾ cup)
- 2 peeled large diced russet potatoes
- 2 cups corn kernels
- 8 ounces green beans, cut into 1” pieces
- 1 pint thinly sliced baby bella mushrooms
- 1 ½ cups green peas
- 28 ounce can San Marzano tomatoes, crushed by hand
Flavor & Seasonings
- 6 tablespoons olive oil
- 3 tablespoons tomato paste
- 1 cup dry red wine (optional)
- 1 bay leaf
- 1 recipe for beurre manié (a paste made from equal parts flour and butter)
- 1 ½ tablespoons finely minced fresh rosemary
- 1 ½ tablespoons finely minced fresh thyme
- 3 tablespoons minced fresh parsley
- Worcestershire sauce to taste
- Tabasco sauce to taste
- Coarse salt and freshly cracked pepper to taste
Pasta
- 1 pound dry ditalini pasta
Instructions
- Prepare the Meat: Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Brown the strip roast on all sides until it develops a rich, caramelized crust. This step adds depth to the soup’s flavor.
- Sauté Aromatics: Remove the browned meat and set aside. In the same pot, add the diced onions and minced garlic, cooking until they soften and become fragrant, about 5 minutes.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for a minute to remove its raw flavor, then pour in the red wine if using, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, about 3-4 minutes.
- Simmer with Stock and Herbs: Return the meat to the pot along with the beef stock and bay leaf. Bring to a boil, then reduce heat to low and let it simmer gently to tenderize the meat, approximately 1.5 to 2 hours if raw beef is used.
- Incorporate Vegetables: Add carrots, celery, parsnips, potatoes, corn, green beans, mushrooms, and crushed tomatoes to the pot. Continue simmering until the vegetables are tender, about 30-40 minutes.
- Cook the Pasta: In a separate pot, cook the ditalini pasta according to package directions until al dente. Drain and set aside. Adding pasta separately prevents it from becoming mushy in the soup.
- Thicken the Soup: Stir in the beurre manié to gently thicken the broth, stirring constantly to avoid lumps. Continue to simmer for another 5 minutes.
- Add Fresh Herbs and Peas: Mix in the fresh rosemary, thyme, parsley, and green peas. Simmer for an additional 5 minutes until peas are tender and herbs release their aroma.
- Season and Finish: Remove the bay leaf. Season the soup with Worcestershire sauce, Tabasco, salt, and freshly cracked pepper to taste. Adjust seasoning as needed.
- Combine Pasta and Serve: Add the cooked ditalini pasta directly into the soup or serve soup ladled over pasta in individual bowls. Serve hot with crusty bread if desired.
Notes
- If using precooked beef, reduce simmering time as the meat only needs to warm through and absorb flavors.
- The red wine is optional but adds richness; substitute with additional beef stock if preferred.
- Beurre manié thickens the soup gently; if unavailable, a slurry of flour and water can be used.
- For a gluten-free version, substitute ditalini pasta with a gluten-free pasta variety.
- Adjust the amount of Worcestershire and Tabasco sauces based on your heat and flavor preferences.
- The soup tastes better when made ahead and reheated, allowing flavors to meld.
Keywords: vegetable beef soup, hearty soup, ditalini pasta soup, beef and vegetable stew, comforting soup recipe