This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor
Ingredients:
1/2 tbsp canola oil
3-4 pounds chuck roasting
7-8 Cups Low Sodium Beef Broth
1/4 teaspoon fresh ground black
Pepper to taste
2 laurel leaves
1 Medium Chopped Onion
2 ribs chopped celery
2 peeled and chopped islands
2 garlic cloves
1 tsp dried parsley
1/2 tsp oregano
1/2 tsp marjoram
/4 tsp dried thyme leaves
1/4 tsp dried basil
2 medium potatoes(cubes)
1/4 pounds green beans
1 can small tomato cubes
1 tbsp Worcestershire sauce
Instructions:
Eat 1 1/2 tablespoons of canola oil in the Dutch oven or heavy stock over medium to medium high heat.
Add a roasted chuck and burn it to redness each side.
Add about 3 cups of beef broth (or enough to cover), black pepper and bay leaves.
Simmer for 2 1/2 – 3 hours or until the fork is cooked.
After beef simmer for about 2 hours 1 tbsp canola oil in a separate Dutch oven or heavy stock over medium heat.
Add onion, celery and carrot; Cook 5-7 or until the onion and celery are cooked.
Reduce the heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; Cook for 1 minute, stirring constantly.
Add 4 cups of beef broth, potatoes, green beans, chopped tomatoes and Worcestershire sauce.
Place 1 1/2 cup of broth that you have cooked roast in caution to get rid of bay leaves.
mature until the vegetables are cooked; 20-30 minutes.
Remove the grilled chuck from the pot and cool on the chopping board.
Tear it apart with fork 2 that gets rid of fat and cartilage.
Add grated beef to the saucepan and warm for 5 minutes
Vegetarian “Beef” Soup is a comforting alternative to traditional beef soup, utilizing plant-based ingredients to recreate the rich, hearty flavors of a classic.
Here are some popular variations and tips to
enhance the taste and texture of this soup:
Variations of Vegetarian “Beef” Soup:
Plant-Based Protein Options:
Textured Vegetable Protein (TVP): TVP is a great substitute for beef as it has a similar texture once rehydrated and absorbs flavors well.
Seitan: Known for its meat-like texture, seitan is a fantastic alternative that mimics the chewiness of beef.
You can sauté it before adding it to the soup for extra flavor.
Mushrooms: Mushrooms, especially portobello or shiitake, have an earthy flavor and a texture that works well as a beef replacement.
They provide a savory, umami flavor.
Lentils or Beans: Brown or green lentils can replace the protein in the soup and add thickness, while beans like kidney beans or chickpeas contribute to a hearty texture.
Rich, Umami Broth:
Vegetable Broth with Umami Boosters: Use a robust vegetable broth as the base and enhance it with umami-rich ingredients such as soy sauce, miso paste, nutritional yeast, or tamari.
You can also add liquid smoke for a hint of smokiness that mimics slow-cooked beef.
Red Wine or Balsamic Vinegar: A splash of red wine or balsamic vinegar adds depth and richness to the broth, similar to traditional beef-based soups.
Hearty Vegetables:
Root Vegetables: Carrots, potatoes, parsnips, and turnips are classic soup vegetables that help create a filling, comforting dish.
Zucchini or Squash: These vegetables can add a tender, slightly sweet element to the soup.
Leeks and Celery: Both add depth of flavor and enhance the soup’s overall aroma.
Grains and Pasta:
Barley: A chewy and satisfying addition that pairs well with the other ingredients, barley is a common addition to “beef” soups and adds texture and nutrition.
Pasta: Small pasta shapes like ditalini or macaroni can add another layer of heartiness to the soup.
Tips for a Perfect Vegetarian “Beef” Soup:
Sauté for Flavor: Sauté the onions, garlic, and plant-based protein substitute in olive oil or vegan butter before adding them to the soup.
This caramelization adds a rich flavor base.
Simmer Low and Slow: Just like traditional beef soup, allow the soup to simmer slowly.
This gives time for the flavors to meld and deepens the richness of the broth.
Season Generously: Since plant-based substitutes can sometimes be less intense in flavor, don’t shy away from seasoning.
Use plenty of herbs like thyme, rosemary, bay leaves, and black pepper, along with salt.
A touch of smoked paprika or a bit of Worcestershire sauce (vegetarian version) can also elevate the soup.
Balance the Acidity: Add a squeeze of lemon juice or a bit of vinegar at the end of cooking to balance the richness of the soup and brighten the flavors.
Make Ahead: Like most soups, vegetarian “beef” soup tastes even better the next day after the flavors have had more time to meld together.
Serving Suggestions:
Serve your vegetarian “beef” soup with crusty bread or homemade rolls for a cozy meal.
You can also garnish with fresh herbs like parsley or a sprinkle of nutritional yeast for extra flavor.
By following these variations and tips, you’ll create a hearty, flavorful vegetarian “beef” soup that satisfies even without the meat!
The nutritional profile of Vegetarian “Beef” Soup can vary depending on the specific ingredients used, such as the plant-based protein, vegetables, and broth.
Below is a general estimate of the nutritional information for a typical serving (about 1 cup or 240g) of vegetarian “beef” soup made with mushrooms, vegetables, and a plant-based protein like seitan or TVP:
Estimated Nutritional Information per Serving (1 cup or 240g):
Calories: 150-250 kcal
Protein: 10-15 g (from plant-based protein such as TVP, seitan, or lentils)
Fat: 3-8 g
Saturated Fat: 0.5-2 g (depending on whether you use oil or butter substitutes)
Carbohydrates: 20-30 g
Fiber: 4-6 g (from vegetables, grains like barley, or lentils)
Sugars: 4-6 g (natural sugars from vegetables)
Sodium: 400-600 mg (varies depending on broth and soy sauce used)
Iron: 10-15% of the recommended daily intake (especially if using lentils or fortified TVP)
Calcium: 4-8% of the daily recommended intake
Vitamin C: 10-15% of the recommended daily intake (from vegetables like carrots and potatoes)
Key Nutritional Highlights:
Protein: Thanks to plant-based proteins like seitan, TVP, lentils, or beans, this soup offers a good amount of protein, making it filling and satisfying.
Fiber: The inclusion of vegetables and grains like barley or lentils boosts the fiber content, which is beneficial for digestion and helps to keep you full longer.
Low in Saturated Fat: Unlike traditional beef soup, which can be higher in saturated fat, the vegetarian version is naturally lower in fat, especially if you use minimal oil for sautéing.
Vitamins and Minerals: The soup is rich in vitamins like vitamin C (from the vegetables) and iron (especially if using legumes or fortified plant-based proteins).
Adding leafy greens such as spinach or kale can further enhance the vitamin content.
Ways to Make it Healthier:
Lower Sodium: If you’re concerned about sodium, opt for low-sodium vegetable broth and limit the amount of soy sauce or tamari used.
You can also add more herbs and spices to compensate for the lower salt content.
Boost Nutrients: Add dark leafy greens like kale or spinach for extra iron and vitamins. You can also use whole grains like quinoa or farro for additional fiber and minerals.
Healthy Fats: Use olive oil or avocado oil for sautéing vegetables to incorporate heart-healthy fats into the soup.
This Vegetarian “Beef” Soup is nutrient-dense, offering plenty of fiber, protein, and vitamins while being lower in fat and calories compared to traditional beef soups, making it a healthier yet satisfying option.