Easy and Hearty Vegetable Soup Made With Beef Broth

Vegetable soup made with beef broth
Acme Food Arts / Getty Images
  • 95 mins
  • Prep: 15 mins,
  • Cook: 80 mins
  • Yield: 1½ quarts (4-6 servings)

I had a client once who wanted me to make a big pot of vegetable soup for her mom, who would be visiting for a few days.

"What kinds of vegetables does she like?" I asked.

"Oh, just any kind. Lots of vegetables."

So, this hearty vegetable soup I came up with is called my "lots of vegetables" soup.

It's made with carrots, turnips, leeks, tomatoes and green beans. And I made it with beef stock, but you could use chicken stock if you prefer. Or, if you want to make a vegetarian version, just use vegetable stock instead.

And I some more have good news for you. You can use frozen green beans. Frozen green beans are are one of the veggies that are pretty decent when frozen, and especially for using in a soup. It'll save you a bit of work with the trimming and chopping. Just add them right at the end and simmer just until they're hot.

What You'll Need

  • 3 medium carrots, peeled
  • 3 large celery stalks
  • 1 medium turnip
  • 1 leek
  • 4 Roma tomatoes
  • 1 handful fresh green beans
  • 1 medium onion, peeled
  • 1 clove garlic, peeled and minced
  • 2 Tbsp extra virgin olive oil
  • ½ cup dry white wine
  • 1 qt beef (or chicken) broth or stock
  • 1 bay leaf
  • Kosher salt and ground white pepper, to taste
  • 1 Tbsp fresh thyme leaves

How to Make It

  1. Cut the carrots, celery, onion, turnip and tomatoes into about ½ inch dice. Trim the ends from the green beans and then chop them into ½-inch pieces also.
  2. Trim the stem and green part from the leek and discard. Slice the white part lengthwise and rinse out any dirt. Then chop the leek thinly.
  3. In a heavy-bottomed soup pot, heat the olive oil over a low-to-medium heat.
  4. Add the carrots, celery, onion, garlic and leek and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
  1. Add the turnip, tomatoes and green beans and cook for another minute, still stirring.
  2. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
  3. Add the beef stock and the bay leaf, increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for about 15 minutes. Then add the fresh thyme and cook for another 5 minutes or until the turnip is soft but not mushy.
  4. Season to taste with Kosher salt and white pepper and serve right away.