The Vegetable Beef Soup We Could Eat Everyday

MY EQUIPMENT:
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→ Ingredients

• 6 tablespoons olive oil
• 2 ½ to 3 pounds of precooked or raw strip roast
• 2 peeled small-diced yellow onions
• 4 finely minced garlic cloves
• 3 tablespoons tomato paste
• 1 cup dry red wine, optional
• 16 cups beef stock
• 1 bay leaf
• 1 recipe for beurre manie
• 4 peeled and sliced carrots
• 4 sliced ribs of celery
• 3 small peeled and sliced parsnips, about ¾ cup
• 2 peeled large diced russet potatoes
• 2 cups corn kernels
• 28 ounce can San Marzano tomatoes, crushed by hand
• 8 ounces green beans, cut into 1” pieces
• 1 pound dry ditalini pasta
• 1 pint thinly sliced baby bella mushrooms
• 1 ½ cups green peas
• 1 ½ tablespoons finely minced fresh rosemary
• 1 ½ tablespoons finely minced fresh thyme
• 3 tablespoons minced fresh parsley
• Worcestershire and Tabasco sauce to taste
• Coarse salt and freshly cracked pepper to taste

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.

Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.

Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!

[Pappi]

I really admire this chef. He takes homemade-style cooking to the next level and explains each technique in such a clear and way.

[Simplycomfortfood]

Hello Billy. My wife loves making beef vegetable soup. This is how she makes it minus wine, rosemary, and hot sauce. She loves barley, so she uses that instead of pasta. Our church members have come to love her soup. When members are sick or not feeling well due to surgeries, she makes a huge batch and delivers the soup along with fresh baked bread or rolls. Soup not only warms the soul, it heals the soul. Great video. Happy New Year

[hkimsey]

I made this last night with a fairly fatty cut of sirloin. Left out the corn, green beans and tomatoes and added leeks and frozen peas. The beurre manie thickens it to almost a stew. There are an endless number of variations but this is a great recipe. I like learning that frying the tomato paste enhances the flavor.

[ShunataS]

This is next level! Excellent! I'm what you call a soup eater, can't live without soups in my life. I have a similar recipe in my rotation but I will definitely use beurre manie in my next beef soup. Thanks, Chief 👍

[plainwlkr]

I'd say I'm advanced for a home cook and didn't think I had the skills or wanted to take the time to follow your recipes. Happy that I've watched more of your videos and can say you're going to elevate my cooking to another level. Although I feel like this will be the last level. Thank you

[dznnf]

Looks awesome. Amazing what a couple hundred simple ingredients will yield.

[campguy]

using my left over beef brisket and cabbage from St. Patricks....already has carrots, onions, potatoes, add more broth, garlic, celery, mushrooms, wine, gr beans, corn, peas, spices, , tomatoes etc. good way to use up that left over brisket.

[cliffordbodine]

Made a half-recipe of this today for my wife and I. It was terrific! IMO, the buerre manie takes it to the next level.

[tanyadelaney]

If I'm making soup on the fly. And I don't have oxtails, or beef shanks. I add gelatin to give me the viscosity of collagen breakdown. It's my way to fudge it when I'm short on ingredients

[melaniejones]

This sounds amazing, I’m going to add a copy of this to my CB cookbook in a three ring binder😅!
Chef Billy, you have taken me to the next level in my cooking skills for the last five years, thank you so much!

[dwhitt]

This will taste twice as good the next day. But Chef, that turkey soup with the cream and vermouth sauce is still my favorite soup recipe of yours. Wonderful! I made this soup and it is exquisite. My whole family devoured it. A side of cornbread goes well. Thanks....

[DennisKeller-zw]

Want to make that soup last longer in the freezer? Freeze in the deli containers, pop the soup out and vacuum seal it. I get almost 8-10 months out of stocks, soups, and sauces using this technique.

[ThatsaTechnicalFoul]

I ate two baked potatoes for dinner. Now, I’m salivating and extremely jealous. Why do I only watch cooking videos when I’m starving??? Such a masochist. 😢

[JohnSharrow]

I make a soup like this all the time and I just learned how to keep the pasta from turning to mush after being frozen. Thanks.

[jeffkingsmen]

Dude, I watched this at 4am. Your amazing Billy ! Makes me want to run out and buy the ingredients right away. Time to get the coffee on, lets go !

[pamtibbett]

Enjoy the savory taste in soups, during this season.

[hdani]

This is Gulyás (Cowboy) soup - minus the paprika - classic of Hungarian cuisine. Feel free to use cheaper cuts of beef, just cook them to tenderness... Original version has a heaping full spoon of Paprika added after the onions have softened. All vegetables work, but the classic must is carrot, celeriac, potatoes, parsnips (parsley roots rather)

[markharkey]

Great video Billy. We just bought “Made In” pans and love them. Soup looks awesome!.

[davedrifter]

Ok, I heard the term “pin” the tomato paste and went on a 20 min hunting expedition to discover the French cooking term known as pincage….or to sauté tomato paste in a pan to bring out more umami flavor…..lesson learned.

[padders]

Looks delicious, and I'm a great fan of the idea of using what you have lying around especially if it needs using up. 🙂😋😎