Rustic Beef & Vegetable Medley Soup
This Rustic Beef & Vegetable Medley Soup is a hearty, comforting dish that brings together tender chunks of beef and an abundance of colorful vegetables. Enhanced with aromatic herbs, fresh parsley, and a medley of seasonings, it's a satisfying meal that warms the soul. Paired perfectly with whole wheat bread or crusty rolls, this soup is an excellent choice for family dinners or gatherings. Adapted from Bon Appetit (January 1983), this recipe captures the essence of home-cooked goodness. Enjoy a bowl of this nutritious delight that nourishes both body and spirit.
N/A
Servings
112
Calories
16
Ingredients
Ingredients
Fresh parsley
1 cup (minced)
Garlic
2 cloves (minced)
Onions
2-3 (quartered)
Beef
1.5 lbs (cut into cubes)
Canned diced tomatoes
1 (14.5 ounce) can
Potato
1 (peeled and quartered)
Carrots
3 (peeled)
Celery stalks
4
Tomato juice or V8 vegetable juice
3 cups
Beef broth
3 cups
Barley
1/2 cup
Salt
1.5 teaspoons
Dried marjoram
1 teaspoon
Dried thyme
1 teaspoon
Bay leaf
1
Pepper
to taste (freshly ground)
Instructions
1
1. In a food processor, finely mince the fresh parsley and set aside.
2
2. Keep the food processor running and add garlic through the feed tube, mincing until fine. Add quartered onions and pulse using on/off turns until coarsely chopped. Transfer this mixture to a large soup pot and set aside.
3
3. Chop the beef in the food processor using a few on/off turns, then process until the desired size is achieved. Add this to the pot with the onion and garlic mixture. Cook over medium heat for 6-8 minutes, stirring occasionally, until the beef is browned.
4
4. Clean out the food processor, then chop the canned diced tomatoes using a few on/off turns. Stir these into the beef mixture in the pot.
5
5. Using the slicing disc of the food processor, thinly slice the potato, carrots, and celery. Add the sliced vegetables to the pot.
6
6. Pour in the tomato juice or V8 vegetable juice, along with beef broth, barley, salt, marjoram, thyme, and freshly ground pepper to taste. Bring the mixture to a simmer.
7
7. Cook uncovered over medium heat for about 1 hour, stirring occasionally until the vegetables are tender and the flavors meld.
8
8. Before serving, discard the bay leaf and stir in the reserved fresh parsley for a burst of color and flavor.
Nutrition Information
3g
Fat
16g
Carbs
8g
Protein
138mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Beef & Vegetable Medley Soup?
It is a hearty, comforting dish that combines tender beef chunks with an abundance of colorful vegetables and aromatic herbs.
What kind of meat is used in this recipe?
The recipe calls for 1.5 lbs of beef, which is cut into cubes and then processed to the desired size.
How is the beef cooked?
The beef is chopped in a food processor and then browned in a large soup pot over medium heat for 6-8 minutes.
What type of juice is used in the soup base?
You can use 3 cups of either tomato juice or V8 vegetable juice.
How many calories are in a serving of this soup?
There are 112 calories per serving.
What is the fat content of this soup?
This soup contains 3g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 16g of carbohydrates.
How much protein does this soup provide?
The soup provides 8g of protein per serving.
What is the sodium content?
The soup contains 138mg of sodium per serving.
Does this soup contain any grains?
Yes, the recipe includes 1/2 cup of barley.
Which vegetables are included in the medley?
The vegetable medley consists of onions, potato, carrots, and celery.
What herbs and spices are used for seasoning?
The soup is seasoned with fresh parsley, garlic, salt, dried marjoram, dried thyme, bay leaf, and freshly ground pepper.
How many cloves of garlic are required?
The recipe requires 2 cloves of minced garlic.
How should the onions be prepared?
You should use 2-3 onions, quartered and then pulsed in a food processor until coarsely chopped.
How many carrots are needed?
The recipe calls for 3 peeled carrots, which are then thinly sliced using a food processor.
How many celery stalks are used?
The recipe uses 4 celery stalks, thinly sliced.
What kind of tomatoes are used?
The soup uses one 14.5 ounce can of diced tomatoes, which are chopped in a food processor before adding to the pot.
How much beef broth is needed?
The recipe requires 3 cups of beef broth.
How long does the soup need to simmer?
The soup should simmer uncovered for about 1 hour until the vegetables are tender.
Should the pot be covered while simmering?
No, the instructions specify to cook the soup uncovered.
What equipment is recommended for preparation?
A food processor is highly recommended for mincing parsley and garlic, chopping onions and beef, and slicing vegetables.
When should the fresh parsley be added?
The reserved minced fresh parsley should be stirred in just before serving for a burst of color and flavor.
Do I need to remove any ingredients before serving?
Yes, you should discard the bay leaf before serving the soup.
How should the potato be prepared?
One potato should be peeled, quartered, and then thinly sliced using a food processor.
What are the suggested side dishes for this soup?
It pairs perfectly with whole wheat bread or crusty rolls.
What is the origin of this recipe?
This recipe was adapted from Bon Appetit, January 1983.
Is this soup suitable for meal prep?
Yes, it is tagged as a meal prep friendly recipe.
What are the primary flavor profiles?
The soup features aromatic herbs like marjoram and thyme, combined with a savory beef and vegetable base.
How many total ingredients are in this recipe?
There are 16 total ingredients used in this recipe.
Is this a good recipe for winter?
Yes, it is specifically tagged as a winter soup and described as a meal that warms the soul.