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Veggie Beef Soup

Veggie Beef Soup

3 hours 5 minutes

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This Veggie Beef Soup is a hearty combination of beef and great deals of vegetables. Perfect for a cold winter night, this soup is soothing, healthy and completely tasty!

Veggie Beef Soup

We call this sort of soup “ ciorba” and it is a sour soup made with beef and lots of vegetables.

It’s one of our preferred soups that we make rather often.

How to Make Vegetable Beef Soup

  1. The secret to this soup is cooking the beef for a very long time, up until it hurts and it merely melts in your mouth. I normally begin by boiling the beef in water, by doing this you don’t need to use store purchased broth, you simply make your own.
  2. When the water comes to a boil, make sure you skim off all the impurities from the top of the broth. This will guarantee your broth will be great and clear and not cloudy and dirty.
  3. You’ll discover that I used an Instant Pot to speed up the cooking procedure of the beef, so it’s up to you what you use.
  4. Include your vegetables, the beef and beef broth and simmer it for another 30 minutes approximately. Next, add the zucchini, lemon juice and cook for another 10 minutes or till the zucchini is softened.
  5. Include the egg to the soup and stir. Taste for spices and adjust if required. Garnish with parsley and serve.

Instantaneous Pot Vegetable Beef Soup

  1. Turn your Instant Pot on to the saute mode and heat the oil. Include the beef and sear on all sides for about 5 minutes per side. Next, add the onion, carrots and celery and saute for another 5 minutes till the vegetables are soft.
  2. Add in the rest of the ingredients, other than the zucchini, lemon juice and egg to the immediate pot, put the lid on and cook for 20 minutes on the meat or manual setting.
  3. Once the Instantaneous Pot cycle is complete, wait up until the natural release cycle is complete, should take about 10 minutes. Include the zucchini to the soup and the lemon juice. Set the Instantaneous Pot to the saute setting again and cook for another 10 minutes until the zucchini has softened.
  4. Add the egg to the soup and stir. Taste for spices and adjust if needed. Garnish with parsley and serve.

Crockpot Vegetable Beef Soup

  1. Making this soup in a crockpot is so easy. The simplest method to do is include all the components, other than the zucchini, lemon juice and egg to a crockpot and prepare it on low for 8 hours or high for 4 hours.
  2. Then merely include the zucchini and lemon juice and cook it for low for another 20 minutes. Include the egg and it’s prepared for serving.
  3. Another thing you can do if you have time is to brown the beef initially in a cast iron skillet over medium high heat, with a little bit of oil. Burn it on all sides, about 5 minutes per side, then add it to the crockpot.
  4. Taste for seasoning and change if needed. Garnish with parsley and serve.

Other Vegetables to Add/substitute in Vegetable Beef Soup

This soup is exceptionally versatile. I enjoy to add potatoes to it as well rather of the cauliflower. Other veggies to add can be peas, bell peppers, broccoli, or cabbage. You can also add green beans or corn. The sky is the limit!

You can likewise include rice or noodles to it and make it even more heartier.

How to Store Veggie Beef Soup Leftovers

Finest method to keep leftovers would be in an airtight container in the fridge.

Can You Freeze Beef Soup

You can absolutely freeze this soup.

Thaw out overnight in the refrigerate then reheat in a soup pot on the stove, or microwave it in a microwavable meal.

Searching For More Beef Dishes? Attempt These:

  • Easy Beef Lasagna
  • One Pot Beef Ragu Pasta
  • Skillet Shepherd’s Pie
  • Italian Wedding Soup
  • Slow Cooker Pepper Steak

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Vegetable Beef Soup

Preparation: 15 mins

Cook: 2 hrs50 minutes

Overall: 3 hrs 5 minutes

Serves: 8

This Veggie Beef Soup is a hearty combination of beef and lots of vegetables. Perfect for a cold winter season night, this soup is reassuring, healthy and totally scrumptious!

Active Ingredients

  • 2 pounds stewing beef or chuck roast, cut in 1 inch cubes
  • 8 cups water
  • 3 tablespoon olive oil
  • 1 big onion sliced
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 3 tbsp tomato paste
  • 145 oz diced tomatoes( 1 can)
  • 1 beef bouillon or 2 tbsp vegeta
  • 1 cup cauliflower florets
  • 1 little zucchini chopped
  • 1/4 cup lemon juice freshly squeezed
  • 1 large egg beaten
  • 1/4 cup parsley chopped

  • Include beef, cauliflower and simmer: Add the cauliflower and prepared beef to the pot.

  • Add egg: Pour the egg mixture into the soup and rapidly stir.

  • Garnish and serve: Garnish with parsley and serve with sour cream and marinaded hot peppers.

    Recipe Notes

    1. If you enjoy the video, you’ll discover I cooked my beef in an instant pot to speed up the cooking process. If you have an instant pot, prepare it for 20 minutes on the meat or manual setting.
    2. Please keep in mind that dietary information is a rough estimate and can differ significantly based on products used.
  • Nutrition Information:

    Serving: 1 bowl Calories: 297 kcal(15%) Carbohydrates: 8 g(3%) Protein: 24 g(48%) Fat: 19 g(29%) Saturated Fat: 6 g(38%) Cholesterol: 104 mg(35%) Sodium: 551 mg(24%) Potassium: 739 mg(21%) Fiber: 2 g(8%) Sugar: 4 g(4%) Vitamin A: 2985 IU(60%) Vitamin C: 228 mg(28%) Calcium: 70 mg(7%) Iron: 3.5 mg(19%)

    Course: Main Dish, Soup

    Food: Romanian

    Keyword: beef soup, romanian food, veggie beef soup

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    Meet jo

    I’m Joanna (Jo for brief) and this is my blog where I share with you my cooking experiences. Here you will discover a variety of dishes utilizing simple daily ingredients and creating terrific, scrumptious and reassuring meals, consisting of some decadent desserts.

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