1. Brown the beef
Heat the olive oil in a large soup pot over medium-high heat. Add the beef pieces and cook for 5–7 minutes, turning occasionally, until nicely browned.
2. Add the onion and garlic
Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
3. Season everything
Add paprika, black pepper, thyme, and a little salt. Stir well so the spices coat the beef and vegetables.
4. Add the vegetables
Add the carrots, celery, potatoes, cabbage, and tomatoes. Stir everything together for about 2 minutes.
5. Add the broth
Pour in the beef broth. Add the bay leaf and bring the soup to a boil.
6. Simmer
Reduce the heat to low, cover, and simmer for about 45–60 minutes, or until the beef becomes tender and the vegetables are cooked through.
7. Add the beans
Stir in the cooked white beans during the final 10–15 minutes of cooking. If using canned beans, drain and rinse them first.
8. Adjust the flavor
Taste the soup and add more salt or pepper if needed. Remove the bay leaf before serving.
9. Add fresh herbs 🌿
Turn off the heat and stir in the chopped fresh parsley or cilantro.
10. Serve and enjoy ❤️
Ladle the hot soup into bowls and garnish with a little more fresh herbs. Serve with crusty bread for a complete, comforting meal.
⭐ Tip
For even more flavor, let the soup rest for 10 minutes before serving. The broth becomes richer as all the flavors come together.
Homemade, hearty, and packed with beef, beans and vegetables—this is the kind of soup that makes everyone ask for seconds! 🥣❤️
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