Vegetable Beef Soup
Tender beef cubes, potatoes, carrots, green beans, corn and peas in a light tomato broth. A whole meal in a bowl.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Vegetable beef soup is a whole dinner in a bowl: tender cubes of beef in a light tomato broth with potatoes, carrots, celery, green beans, corn and peas. It is the kind of soup that fills the kitchen with a wonderful smell on a Sunday afternoon, and it tastes even better the next day.
A quick sear in a skillet on the stove gives the beef its browned edges and deep flavor. Then the Thermomix® TM7™ takes over: it chops and sautés the onion and garlic and simmers the beef on reverse at soft speed for an hour, until it is tender. The vegetables go in for the last 25 minutes, so they keep their color and shape.
Made in the Thermomix® TM7™
Vegetable Beef Soup
Makes: About 1.8 L (7 1/2 cups)
- Prep25 min
- Cook1 h 40 min
- Total2 h 5 min
- Serves6
Ingredients
For the beef
For the soup
To serve
Instructions
- Pat the beef dry and season it with the salt and pepper. Heat the vegetable oil in a large skillet on the stove over medium-high heat and sear the beef in 2 batches, 3 to 4 minutes per batch, until browned on all sides. Set it aside.
- Place the onion and garlic in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides, add the olive oil and sauté 3 min/120°C (250°F)/speed 1.
- Add the tomato paste and sauté 1 min/120°C (250°F)/speed 1.
- Pour a splash of the broth into the hot skillet and scrape up the browned bits. Add it to the mixing bowl with the seared beef, the rest of the broth, the tomatoes, Worcestershire sauce, thyme, bay leaf and salt. Place the simmering basket on the lid instead of the measuring cup and cook 60 min/100°C (212°F)/reverse/speed soft.
- Add the potatoes, carrots, celery and green beans and cook 20 min/100°C (212°F)/reverse/speed soft, until the beef and vegetables are tender.
- Add the corn and peas and cook 5 min/100°C (212°F)/reverse/speed soft. Remove the bay leaf, taste and adjust the salt.
- Serve hot, sprinkled with parsley.
Tips
- Chuck turns the most tender. If your stew meat is leaner and still a little chewy after step 5, cook 10 min more at the same setting before adding the corn and peas.
- Short on fresh vegetables? Use 330 g (2 1/2 cups) of frozen mixed vegetables instead of the carrots, green beans, corn and peas, and add them with the potatoes and celery in step 5.
- The soup keeps 4 days in the fridge and 3 months in the freezer. The potatoes get a little softer after freezing, but the flavor is just as good.
