Beef Soup with Root Vegetables and Onions

Introduction

The base of this soup is straightforward: sliced beef, onions, and a pound of root vegetables simmered gently before vegetable broth is added at the end. You get a light but substantial soup that fits a cold-weather dinner, a simple lunch, or a make-ahead meal for the next few days.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6-8

Ingredients

• 1 pound lean beef, sliced
• 2 medium onions, sliced
• 1 pound sliced root vegetables, such as carrots, turnips, or radishes
• 2 tablespoons beef broth
• 2 cups vegetable broth
• Salt, to taste

Instructions

1. Place the onions and root vegetables in a large stock pot. Add the beef and the beef stock on top.
2. Bring to a simmer over low heat for 30 minutes, stirring well.
3. When the beef and vegetables look cooked, add the vegetable broth and salt.
4. Bring back to a simmer and serve.

Variations

• Change the root vegetables to all carrots if you want a sweeter, softer soup with a more familiar flavor.
• Use turnips for part of the root vegetables if you want a sharper, earthier finish that makes the broth taste more savory.
• Swap the lean beef for sliced beef chuck if you want a richer soup; the broth will have more body, though the soup may need a little longer to become tender.
• Add radishes as part of the root vegetable mix for a lighter, slightly peppery flavor that mellows during simmering.
• Increase the vegetable broth slightly if you prefer a broth-forward soup rather than one that eats like a stew.

Tips for Success

• Slice the onions and root vegetables to roughly the same thickness so they cook evenly in the 30-minute simmer.
• Keep the pot at a gentle simmer over low heat; a hard boil can make the beef tougher and cloud the broth.
• Stir well during the simmer so the onions and vegetables cook evenly and nothing sticks at the bottom of the pot.
• Add salt after the vegetable broth goes in, since broth salt levels vary and it is easier to adjust at the end.
• The soup is ready when the beef is no longer firm and the root vegetables can be pierced easily with a fork.

Storage and Reheating

Let the soup cool, then transfer it to an airtight container. Store it in the fridge for up to 4 days or freeze it in freezer-safe containers for up to 3 months.

Reheat on the stovetop over medium-low heat until it returns to a gentle simmer, about 8 to 10 minutes for a chilled batch. You can also microwave individual portions, covered loosely, in 1-minute intervals until hot.

FAQ

Can you use one type of root vegetable instead of a mix?

Yes. Using only carrots, turnips, or radishes works fine; the soup just shifts in sweetness, earthiness, or peppery bite depending on what you choose.

Why is the vegetable broth added near the end?

Adding it later keeps the broth tasting fresh and lets you judge the final liquid level before serving. It also gives you a better point to season with salt.

Can you make this ahead?

Yes. The flavor improves after a night in the fridge, and the vegetables hold up well for a few days without turning mushy.

Thin-sliced chuck or round works well. If the beef is thicker or from a tougher cut, plan on a little more simmering time before adding the vegetable broth.