Beef and Vegetable Soup


This rich and hearty soup boasts tender chunks of beef seasoned with herbs and vegetables. It goes great with a toasted piece of bread.

Nutritional info
per serving

Calories 527
Fat 22g
Saturated fat 5g
Carbohydrates 40g
Sodium 1,136mg
Fiber 6g
Protein 42g
Cholesterol 96mg

Beef and Vegetable Soup

12 cups
Prep time: Cook time: Total time:


  • 2 lb. boneless beef chuck, cut into [1/2]-in. cubes
  • 2 medium yellow onions, chopped
  • 3 bay leaves
  • 2 tsp. salt
  • 12 cups water
  • 1 (15-oz.) can tomato sauce
  • 3 TB. tomato paste
  • 1 tsp. dried oregano
  • 4 medium carrots, chopped
  • 2 medium zucchini, diced
  • 1 cup fresh or frozen corn
  • 5 TB. extra-virgin olive oil
  • 1 cup vermicelli noodles
  • [1/2] cup fresh parsley, chopped
  • [1/2] tsp. ground black pepper


In a pressure cooker pot over medium heat, combine beef, half of yellow onions, bay leaves, salt, and water. Bring to a simmer, uncovered, and skim off any foam that rises to the top.

Add pressure cooker lid, reduce heat to low, and cook for 20 minutes.

Release steam from the pressure cooker, and set aside to cool for at least 20 minutes before removing the lid.

Remove and discard bay leaves.

Return the pot to medium-low heat. Add tomato sauce, tomato paste, and oregano, and bring to a simmer.

Add carrots, zucchini, and corn; stir; and continue to simmer.

In a small saucepan over medium heat, heat 3 tablespoons extra-virgin olive oil. Add remaining half of yellow onions, and saute for 5 minutes. Add to soup.

In the same small saucepan over medium heat, heat remaining 2 tablespoons extra-virgin olive oil. Add vermicelli noodles, and cook, stirring to brown evenly, for about 3 minutes. Add to the soup, stir, and cook for 10 minutes.

Add parsley and black pepper to soup, stir, and serve.

Tasty Tip
If you like lamb, you can replace the beef chuck in this recipe with lamb shank. Cook the lamb as directed for the beef chuck.

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