Beef Vegetable Soup
This beef, vegetable, and dumpling soup is a heartwarming and delicious meal that’ll heat you up from the inside out. Loaded with tender beef, savory dumplings, and robust veggies, it’s an easy and ideal choice for a cozy dinner.
Equipment
- 1 6 Qt. Instant Pot
Ingredients
Soup
- 1 lg. Beef Soup Bone
- 1-2 lb. Beef Stew Meat Cut into pieces
- 4 C Homemade Beef Bone Broth
- 1 lg. Yellow Onion Peeled and whole
- 1 bunch Italian Parsley Chopped
- 6 stalks Celery
- 5 Carrots Sliced
- 2 cans Red Kidney Beans Drained & rinsed
- 6 cloves Garlic Minced
- 28 oz. Can Italian Seasoned Tomatoes
- 28 oz. Can Crushed Tomatoes
- 1 Tbsp. Fish Sauce
Dumplings
- 2 C All-Purpose Flour
- 1 Tbsp. Baking Powder
- ¾ C Warm Milk
- 1 tsp. Salt
- 2 Tbsp. Butter, melted
Meatballs
- 1 lb. Ground Beef
- 1 lb. Ground Pork
- 2 Eggs
- 2 tsp. Italian Seasoning
- 2 tsp. Garlic Powder
- Salt & Pepper to taste
Optional
- 8-10 Homemade Meatballs
- ½ Bag Egg Noodles
- 2 C Water or Beef Stock if needed
- 1-2 Tbsp. Better Than Bouillon Roasted Beef Base if needed
Instructions
- Wash and cut the celery into ¼" pieces and the carrots into ½" pieces, and chop the parsley. Peel the onion, and cut the beef stew meat into bite-sized pieces.
- Press Saute on the electric pressure cooker. When it reads HOT, add 2 Tbsp. olive oil and let heat for 20 seconds. Then add the beef stew meat and soup bone and sear on all sides.
- Put all of the main soup ingredients into the pot of the electric pressure cooker (do not put the dumpling, meatball, or optional ingredients in yet) - Beef soup bone, beef stew meat, beef bone broth, yellow onion, italian parsley, celery, carrots, red kidney beans, garlic, canned tomatoes, crushed tomatoes, and fish sauce. If you don't have enough homemade beef bone broth for the soup, add another cup or two of beef broth. See our recipe on making Homemade Beef Bone Broth if you want to learn how to easily make it using the Instant Pot. Close and seal the lid and cook on high pressure for 30 minutes.
- After the soup finishes cooking, leave it for a natural pressure release for 15 minutes.
- While the soup is doing a natural pressure release, make the dumpling dough by mixing 2 C flour, 1 Tbsp. baking powder, 3/4 warm milk, 1 tsp. salt, and 2 Tbsp. melted butter together to make a sticky dough. Don't overwork the dough.
- After the 15-minute natural pressure release, release any remaining pressure and open the lid. Taste the soup broth and add Better Than Bouillon Roasted Beef Base 1 tsp. at a time if needed, tasting as you go.
- Next drop tablespoons full of dumpling dough into the soup broth. Once all the dough has been dropped into the soup, cover, and pressure cook on high for 3 minutes and then allow another 15-minute natural pressure release.
- While the dumplings are cooking if planning to add any egg noodles to the soup, cook the desired noodles in a separate pot on the stove as directed. Then add to the soup once the pot is opened. I have found adding them to the Instant Pot and cooking them with the dumplings they got overcooked and were falling apart.
- If you don't have any meatballs already made and want to make them for the soup, mix up the ground beef, ground, pork, 2 large eggs, and whatever spices you prefer in your meatballs. I like to use 2 tsp. Italian Seasoning, 2 tsp. garlic powder, salt, and pepper. Form them into 1 ½" balls and line them on a baking sheet. Bake at 400℉ for 17-20 minutes turning them over halfway through cooking.
- Open the pot and remove the dumplings to a separate bowl. Stirring the soup with the dumplings inside may cause them to break up and disintegrate into the soup. Add the noodles if doing so, and give the soup a stir. Remove the beef bone and bay leaves.
- Serve soup and meatballs in a bowl, top with a dumpling, a sprinkle of parmesan cheese, and enjoy.
Notes
This recipe can also be made on the stove. You'll want to let the meat cook and simmer for 2 1/2 - 3 hours to ensure the beef is tender. You can add the noodles directly to the soup. The dumplings will need to be dropped into the soup and cooked for 10 minutes with the lid on and another 10 minutes with the lid off.
Nutrition
Calories: 446kcal
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