Hearty Beef and Vegetable Soup

Ingredients

• 15 ml (1 tbsp)oil
• 200 ground steak, trimmed and thinly sliced
• 1 mediumonion, chopped
• 1 mediumpotato, cubed
• 2 mediumcarrots, sliced
• 70 g (1 cup)shredded cabbage
• 1 stalkcelery, sliced
• 30 ml (2 tbsp)tomato paste
• 15 ml (1 tbsp)MAGGI Original Seasoning
• 1.5 litres (6 cups)beef stock
• 100 g (½ cup)small pasta

Instructions

1. 1

   Brown the steak

   Heat the oil in a large saucepan over medium heat. Add the steak and cook for 2 minutes, or until lightly browned, then lift it out of the pan.

2. 2

   Simmer the soup

   Return the saucepan to medium heat. Add the onion, potato and carrots, and cook for 3 minutes, or until the onion is soft. Stir in the cabbage, celery, tomato paste, MAGGI Original Seasoning, stock and steak. Bring to the boil, lower the heat and simmer covered for 15 minutes.

3. 3

   Cook the pasta

   Bring the soup back to the boil, then add the pasta. Reduce the heat and simmer uncovered for a further 10 minutes.

What is hearty beef and vegetable soup?

This is a homely soup built around beef, vegetables and pasta in a seasoned stock. It draws on the familiar tradition of making a filling meal from simmered meat and vegetables, rather than belonging to one specific regional style.

The steak is browned first for a savoury base, while the pasta goes in at the end so it cooks in the broth without simmering for the full length of the recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 10g protein, 16g carbs, 5g fat.

The potato, carrots and pasta provide most of the carbohydrates, while the steak contributes protein. Oil and the beef account for much of the fat; serve with extra vegetables or a simple salad to round out the meal.

The beef and stock

Thin steak: slicing the round steak thinly helps it brown quickly and makes it easy to eat in the finished soup.

Seasoned broth: tomato paste and MAGGI Original Seasoning flavour the beef stock. Taste the broth before serving, as the seasoning and stock can both contribute salt.

Vegetables in the pot

Potato and carrots: these go in early and simmer with the steak, giving them time to soften.

Cabbage and celery: both join the broth before the covered simmer. Cut the vegetables to reasonably even sizes so they cook at a similar pace.

Why brown the steak first?

Browning the meat briefly adds a deeper cooked flavour to the pan before the stock goes in. Use medium heat and remove the steak once it is lightly browned; it will continue cooking as the soup simmers.

Check the texture

After the first 15-minute simmer, check that the potato and carrots are becoming tender. Simmering times can vary with the size of the pieces, so use a fork to judge them.

Once the pasta has simmered uncovered for 10 minutes, check a piece for doneness. If it is still firm, continue cooking briefly and check again.

Serving the soup

Serve it hot in deep bowls, making sure each portion gets a mix of steak, vegetables, pasta and broth. Crusty bread makes a simple accompaniment if you would like something extra alongside.

Recipe notes & tips

• Slice the steak thinly across the grain for more tender bites.
• Cut the potato and carrots into similar-sized pieces so they soften evenly.
• Let the steak brown lightly before taking it out of the pan.
• Keep the saucepan covered during the first simmer, as directed.
• Check the pasta near the end of its cooking time to avoid overcooking it.
• Taste the broth before serving and adjust the seasoning only if needed.

Variations

• Use another cut: choose a similar lean beef cut and slice it thinly.
• Change the pasta: use another small pasta shape, allowing for its cooking time.
• Add herbs: stir in chopped parsley just before serving.
• Make it more tomatoey: add a little extra tomato paste and taste the broth as it simmers.
• Use frozen vegetables: add them with the stock and check they are tender before adding the pasta.

Common mistakes to avoid

• Crowding the pan: brown the steak in batches if it does not fit in a single layer.
• Cutting uneven pieces: make the potato and carrots similar in size so they cook at the same rate.
• Boiling hard: lower the heat after bringing the soup to the boil to keep it at a simmer.
• Adding pasta too early: wait until the final stage so it does not cook through during the first simmer.
• Overcooking the pasta: check it at 10 minutes and stop cooking once it is tender.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot; the pasta may absorb broth as it stands, so add a splash of stock or water if needed.

Frequently asked questions