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–+ servings
beef soup
Victor Eskew

Rustic Beef Soup

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This hearty rustic beef soup comes together in about 25 minutes using pre-cooked batch beef and simple vegetables. Perfect for weeknight dinners when you need a satisfying, complete meal with minimal active cooking time. The assembly method transforms your batch components into a restaurant-quality soup the whole family will love.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12
Course: dinner, Lunch, Soup
Cuisine: American
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Batch Beef Soup Meat thawed with liquid
  • 4 oz grass-fed butter grass-fed, salted
  • 2 cups Onions chopped, frozen package works perfectly
  • 4 quarts Beef Broth
  • 2 lb Red Bliss Potatoes peeled, diced into 1-inch cubes
  • 3 cups Carrots sliced, frozen
  • 2 cups Celery sliced
  • 2 tablespoon Salt, Morton Coarse Kosher Salt Morton brand, adjust to taste
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Dried Oregano

Equipment

  • 8-Quart Stockpot
  • Separate Pot
  • Colander

Method
 

  1. Melt butter in an 8-quart stockpot over medium heat.
  2. Add chopped onions and sauté until translucent, about 5 minutes.
  3. Add beef broth and bring to a simmer over medium-high heat.
  4. Add the diced red bliss potatoes and cook for 10 minutes until they begin to soften but still hold their shape.
  5. Add the carrots and celery.
  6. Continue simmering for 10-15 minutes until all vegetables are tender.
  7. Add the batch beef soup meat with its liquid to the pot.
  8. Add thyme, oregano, and kosher salt.
  9. Stir gently to combine and bring back to a simmer.
  10. Let everything cook together for 10 minutes so the flavors come together.
  11. Taste and adjust salt.
  12. If the broth has reduced too much, add more beef broth to reach desired consistency.
  13. Serve in bowls.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The key to this soup is cooking the vegetables separately to control their texture—overcooking vegetables in soup is a common mistake. By simmering the potatoes first, then the carrots and celery in the same salted water, you build flavor while maintaining proper doneness. The batch beef component does the heavy lifting here, meaning you're really just assembling rather than cooking from scratch. This soup stores well for 3-4 days refrigerated and reheats beautifully on the stovetop or in the microwave. You can swap in any root vegetables you have on hand—parsnips, turnips, or sweet potatoes all work well. For a thicker soup, mash some of the potatoes before adding them back to the pot.

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