Hearty Beef and Bowtie Soup
A comforting and flavorful soup packed with tender beef, pasta, and vegetables, perfect for a chilly evening.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds beef chuck, cut into 0.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 0.5 cup medium bowtie pasta
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary, crushed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation Steps
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides. Remove beef with a slotted spoon and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Return the browned beef to the pot. Pour in beef broth and add diced tomatoes (undrained). Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until beef is tender.
- Stir in bowtie pasta, thyme, rosemary, salt, and pepper. Cook, uncovered, for about 8-10 minutes, or until pasta is al dente.
- Stir in frozen peas and cook for 2 minutes more.
- Ladle soup into bowls and garnish with fresh parsley.
Notes
This soup is even better the next day as the flavors meld together. Feel free to add other vegetables like potatoes or corn.