Hearty Vegetable Beef Soup

This is the kind of soup that starts with a pot of water and two pounds of stewing beef and builds over four hours into something that feeds a crowd and warms you down to your bones. Split peas simmer alongside the beef for the first three hours, dissolving into the broth and thickening it into something closer to a stew.

The vegetable list is generous: potatoes, carrots, corn, green beans, lima beans, green peas, celery, bell pepper, spinach, tomatoes, and onion all go in for the final 30-minute simmer. That means every spoonful hits differently.

A cup of ketchup stirred in with the vegetables adds a subtle sweetness and tomato body that ties all the disparate ingredients together. It sounds unconventional, but it works the same way tomato paste does in a classic French broth, just with a little more sugar and tang.

Kitchen Tips

• Skim the fat after bringing to a boil. That gray foam on the surface contains impurities from the beef. Removing it gives you a cleaner, clearer broth.
• Don’t add vegetables too early. Three to four hours is for the beef and split peas only. Vegetables added at the start would dissolve into nothing. They go in for just the last 30 minutes.
• The split peas are the secret thickener. They break down completely during the long simmer and give the broth body without adding cream or flour.
• This soup is better the next day. Let it cool, refrigerate overnight, and reheat. The flavors deepen and the beef gets even more tender.

Variations

• Slow cooker version: Brown the beef first, then add everything to a slow cooker. Beef and split peas on low for 6-7 hours, then add vegetables for the last hour.
• Barley addition: Add ½ cup of pearl barley with the split peas for extra heartiness and a chewy texture.
• Spicy kick: Add a diced jalapeño or ½ teaspoon of cayenne with the vegetables for some warmth.