Beef and vegetable soup

    (28)
    4 hours 40 min

    A deliciously hearty soup. Beef steak is simmered together with potato, carrot, pepper, beans, peas, rice and macaroni, in a beef stock. Enjoy during the cold winter months.


    25 people made this

    Ingredients
    Serves: 10 

    • 30g butter
    • 1 onion, coarsely chopped
    • 4 sticks celery, chopped
    • 150g lean beef rump steak, cut into 1.25cm cubes
    • 1 litre beef stock
    • 1 litre water
    • 1 bay leaf
    • 1/4 teaspoon dried marjoram
    • 1/4 teaspoon dried oregano
    • 900g beef soup bones
    • 1 large potato, peeled and cut into large chunks
    • 1 large carrot, peeled and cut into large chunks
    • 1 small green pepper, chopped
    • 4 tablespoons dry black beans
    • 4 tablespoons dried split peas
    • 4 tablespoons white rice
    • 4 tablespoons macaroni
    • 250g passata
    • 4 tablespoons chopped cabbage
    • 250ml red wine
    • salt and ground black pepper to taste

    Method
    Prep:25min  ›  Cook:4hr15min  ›  Ready in:4hr40min 

    1. Melt the butter in a large stock pot over medium heat; cook the onion, celery and steak in the melted butter until the onions caramelise, 7 to 10 minutes.
    2. Add the beef stock, water, bay leaf, marjoram, oregano and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
    3. Add the potato, carrot, pepper, black beans, split peas, rice, macaroni, passata, cabbage and red wine to the stock pot.
    4. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.

    Ingredients

    Beef soup or beef stock bones can be purchased from your local butchers. You may need to pre-order them.

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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (23)

    by
    14

    This is a great soup!! I am not a great black bean fan so I soaked some Northern beans overnight and used them instead. I also used Swanson's beef broth (26 oz) and added 6 oz of sherry to make up the one quart of beef broth the recipe called for. I still added the red wine. I cooked the pasta and rice separtately so it wouldn't get mushy if left in the soup. My family loved this recipe and rest assured, I will be making this through out the chilly months to come.  -  15 Oct 2009  (Review from Allrecipes US | Canada)

    by
    14

    I made the recipe as stated. This recipe was time consuming, but it was very tasty. Leftovers the next day were even better. I would suggest waiting a day for the full flavor. The cabbage gave it a great taste. I wasn't crazy about the black beans but my husband liked them. I would also suggest waiting until about 15 minutes before the soup is ready to add the macaroni that way it will not get starchy.  -  01 Oct 2009  (Review from Allrecipes US | Canada)

    by
    12

    Thanks Jack!! These are the kind of recipes I'm always looking for, handed down by our Mothers to keep their boys strong!  -  25 Sep 2009  (Review from Allrecipes US | Canada)

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