For me, this hearty beef-vegetable soup is more than just a recipe, it's a reminder of my childhood. My grandma always cooked it when the first leaves fell and the wind howled outside. The scent that then wafted through the house was simply indescribable and immediately awakened feelings of well-being. Over the years, I have refined her recipe again and again and adapted it to the Thermomix® to simplify the preparation without losing the original taste. The secret of this soup lies in the quality of the ingredients. The diced beef should be of good quality, preferably from the butcher you trust. It provides the hearty base and gives the soup its strong taste. The onion and garlic form the aromatic foundation, while the clarified butter provides a nice roasted note. The beef broth is of course essential, it should be strong and spicy. The red wine gives the soup a fine acidity and depth. The spices, especially the paprika powder in its various degrees of spiciness, give the soup its characteristic color and flavor. The sugar balances the acidity of the tomato paste and red wine. Marjoram and bay leaves provide a Mediterranean touch. The potatoes make the soup filling, the carrots bring a slight sweetness and the peppers a fruity note. The parsley rounds it all off with its fresh spiciness. When preparing it in the Thermomix®, it is important not to chop the onion and garlic too finely, otherwise they may burn. When browning the meat, make sure that it is browned evenly. Braising in reverse prevents the meat from falling apart and ensures that it becomes nice and tender. The cooking time of the vegetables may vary depending on the size of the cubes. It is best to check with a fork to see if it is cooked. If you want to prepare the soup vegetarian or vegan, you can replace the beef with smoked tofu or soy goulash. The beef broth can be replaced with vegetable broth. Instead of clarified butter, you can use vegetable oil. For a different flavor, you can add caraway seeds, juniper berries or chili. The beef-vegetable soup tastes best when served hot. It goes well with a dollop of sour cream or crème fraîche and a piece of fresh bread. If you like, you can also stir in a spoonful of pesto. The soup can be prepared well in advance and stored in the refrigerator. It tastes even better the next day, as the flavors have then infused even better. You can also freeze it in portions.

Hearty Beef-Vegetable Soup

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Ingredients (18 ingredients)

Preparation (6 steps)

Chop onion and garlic

Sauté onion and garlic

Fry and season meat

Deglaze and braise

Add vegetables and finish cooking

Stir in parsley and serve

Finished cooking? Great! 🎉

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