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Instructions
Heat a large pot over medium-high heat. Add 1 tablespoon olive oil and the cubed meat. Sprinkle salt and pepper over the meat.
Cook the meat in 2 batches until browned, for 2 minutes on one side, then flip and cook for 2 more minutes on the other side. Do it in 2 batches without crowding; do not let the meat steam.
Reduce heat to medium and add chopped onion, minced garlic, and Italian seasoning. Cook for 1 minute more, stirring once or twice.
Add tomato paste until well combined and cook for 2 minutes.
Add the broth, stirring everything well so that the tomato paste mixes with the broth. Bring to a boil, then immediately reduce heat to a simmer and cook, covered, for 30 minutes until the meat is tender.
Add the potatoes, carrots and chopped bell pepper and simmer for 20 more minutes.
Add the peas and simmer the soup for a further 10 minutes.
Season with salt and freshly ground black pepper. Optional garnishes include chopped fresh parsley, chopped thyme, or chopped green onions.
Notes
Helpful step-by-step photos are provided above the recipe card (scroll up).
What type of meat should you use? I recommend using beef fillet or roast loin. Stewed meat is also a good and economical option. Beef tenderloin is also a great option. You can also use ground beef; In this case, reduce cooking times considerably, as you will not need to cook ground beef as long as beef steak or stew meat.
Simmer the chuck meat slowly and slowly. Do not boil it, as boiling will result in a harder texture.
Dried herbs add so much flavor! Don't skip them. I used Italian seasoning, but you can also use a combination of dried thyme, oregano, marjoram, or parsley. Dried herbs add a lot of flavor, so use generous amounts.
Potatoes. I used small potatoes. My next best option would be yellow potatoes or red potatoes. Russet potatoes are starchy and work better for mashing than in soup. In case of need, you can use them; just cook them for a shorter period. Yukon Gold potatoes are also starchy, but they hold their shape a little better than russet potatoes.
Reduce carbs by replacing potatoes with chopped cauliflower.
Add pasta instead of potatoes. Any type of short pasta will work for meat and vegetable soup. Rigatoni, penne, farfalle (bow tie), fusilli (spiral pasta), etc.
Vegetables. This recipe uses onions, garlic, carrots, potatoes, bell peppers, and peas. You can also use or add mushrooms, broccoli, cherry tomatoes or green beans.
Use diced canned tomatoes instead of tomato paste. Add 14 ounces of canned diced tomatoes or crushed tomatoes instead of tomato paste.
Add red wine. Add a splash of dry red wine (about 1 cup) while adding beef broth, if desired. It will add richness and flavor to the soup.
This soup is great to make ahead! You can refrigerate it for up to 5 days or freeze it for up to 2 months. Detailed instructions on how to freeze any soup (not just this one) are provided above the recipe card!
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