Serves 6
83 cal · 65 min
Hearty Beef Soup
Recipe GLPR36b462dd815225
A warming, vegetable-rich beef soup packed with tender chunks of beef, root vegetables, and pasta. Winter squash or cabbage gives body to this comforting broth, while tomatoes and fresh herbs add bright flavor. Perfect as a one-pot meal that feeds a crowd.
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Ingredients
1/4 pound beef round roast, chopped into bite-sized pieces
1 tablespoon vegetable oil
3 cups water
2 cups winter squash, chopped (or 2 cups cabbage, finely chopped)
1/2 cup onion, chopped
1 celery stalk, finely chopped
1 teaspoon garlic, finely chopped
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped (optional)
1/4 cup dry macaroni pasta
1 large tomato, chopped (or 15-ounce can low-sodium diced tomatoes)
1/2 cup green bell pepper, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Heat the vegetable oil in a large pot over medium-high heat. Add the chopped beef and cook for 8 to 10 minutes, stirring occasionally, until the meat is browned on all sides.
Carefully drain off any excess fat from the pot.
Pour in the water and add the winter squash (or cabbage), onion, celery, garlic, and dried oregano. If using fresh parsley, add it now.
Stir everything together well to combine.
Bring the mixture to a boil over medium-high heat.
Reduce the heat to low and simmer gently for 20 minutes to allow the vegetables and beef to soften.
Add the dry macaroni, chopped tomato (or canned tomatoes with their juices), green bell pepper, salt, and black pepper.
Stir well and continue to cook over low heat for another 20 minutes, until the pasta is tender and all vegetables are soft. The internal beef temperature should reach 160°F for food safety.
Serve the soup hot in bowls and enjoy.
