Beef and vegetable soup with pasta beans

Beef soup with potatoes and green beans is a hearty and comforting dish that can be enjoyed throughout the year. The key to a delicious soup lies in the quality of the beef. Choose fresh, tender beef from a reputable butcher or, if possible, source it directly from a local farm.

Tips for selecting the Perfect Beef:

  1. Cut: Opt for cuts like chuck, brisket, or shank, which are known for their rich flavor and ability to become tender when cooked slowly.
  2. Color: Fresh beef should have a bright red or deep red color. Avoid meat that appears dull or brownish, as this indicates it is past its prime.
  3. Marbling: Fine marbling, or flecks of fat within the muscle, contributes to a more flavorful and tender cut of beef.
  4. Touch: Fresh beef should feel slightly firm to the touch but not hard or spongy. Avoid meat that feels slimy or sticky.

By following these tips, you’ll be well on your way to crafting a delectable beef soup that will warm your soul and satisfy your taste buds.

Beef soup

Beef and vegetable soup with pasta beans

It is a traditional Romanian dish made with beef, potatoes, pasta beans (also known as borlotti beans or kidney beans), and vegetables. The soup is typically seasoned with salt, pepper, and sour cream.
medium difficulty
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Soups
Cuisine Romanian
Servings 8
Difficulty Medium


large pot
1 large pot



Cooking the Meat

  • Thoroughly wash the meat and place it in a pot to boil. Beef takes longer to cook than chicken. The older the animal, the longer the meat will need to boil.
    To speed up the process, we recommend using a pressure cooker. This will significantly reduce the cooking time: from 2-3 hours to 1 hour or even less (depending on the age of the beef).
  • If using a regular pot, remember to skim off the foam that forms on the surface with a ladle or sieve from time to time.
    Once the meat is cooked, remove it from the pot and let it cool. Then, cut it into 1 cm x 1.5 cm cubes (~or one inch).

Preparing the Vegetables

  • Wash the vegetables thoroughly and chop them as follows:
    – Cut the potatoes into the same size as the beef, 1 cm x 1.5 cm cubes (~ 1 inch).
    – Add the chopped vegetables to the pot of meat broth and bring to a boil. Cover the pot and simmer for 20-30 minutes.
    Carrots, celery, parsnips, bell peppers, and parsley root: small cubes.
    Onion: finely chopped.
  • It is essential to keep the pot covered during the cooking process for any soup or stew. This prevents the flavors from escaping.
    Once the vegetables are cooked, add the diced meat and green beans. Continue simmering for 10-15 minutes over low heat.
    Add the green beans towards the end of the cooking time as they are usually pre-cooked. Adding them too early will cause them to overcook.
    Turn off the heat and let the soup cool.

Adding Parsley and Finishing Touches

  • Once the soup has cooled slightly (but is still warm), wash the parsley thoroughly, chop it, and add it to the pot.
    Cover the pot and let it infuse for 10-15 minutes more.
  • The soup is now ready to serve. Avoid adding parsley while the soup is still too hot, as it will cook and lose its flavor and aroma.
    This soup pairs perfectly with hot peppers and/or sour cream.
    Enjoy your meal!
Keyword traditional
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