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Steak and Tomato Soup with Green Beans

Strips of steak with green beans stewed in tomato sauce - this soup is a food memory worth chasing. It's hearty, satisfying, and works great with adaptations like different cuts of beef or pasta shapes.
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Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Ingredients

Ingredients (~4-6 servings)

  • 1 1/2 lbs. chuck roast
  • 1 yellow onion diced
  • 1 scallion diced
  • 3 garlic cloves smashed
  • 1/2 lemon halved
  • 1/4 tsp red pepper flakes
  • 1 can whole tomatoes 28 oz
  • 1-2 cups chicken or beef broth
  • 1/2 lb fresh green beans halved
  • 2 carrots sliced into coins
  • 1/2 cup pastina or other small pasta
  • Salt and pepper to taste

Instructions

  • Season chuck roast with salt and brown in Dutch oven over high heat.
  • Remove roast and sauté onions, scallions, garlic, and lemon half in same pot.
  • Return roast to pot with tomatoes and 1 cup broth. Simmer covered 2-4 hours until tender.
  • Shred roast with forks directly in pot.
  • Add green beans and carrots. Simmer until vegetables are tender.
  • Boil pastina separately in salted water.
  • Add pasta to soup using mesh strainer.
  • Squeeze lemon juice over soup. Season with salt and pepper.
  • Serve with olive oil, cracked pepper, and parmesan.

Notes

Cook pasta separately to prevent broth absorption.