Hearty Beef and Vegetable Soup with Pasta

Name: Hearty Beef and Vegetable Soup with Pasta
Prep time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Française
Ingredients: 1 medium onion, diced; 250 g braising beef (chuck or short ribs); 1 medium tomato, roughly chopped; 2 medium potatoes, cubed; 2 medium carrots, sliced into rounds; 2 medium parsnips, cubed; 12 green beans, cut into pieces; 2 cups small pasta (shells, ditalini or angel hair); 1 beef stock cube; 1 tsp seasoning blend (paprika, cumin, garlic powder); 1 pinch black pepper or chili flakes; 1 cup fresh flat-leaf parsley and chives, finely chopped; Salt to taste; Cold water (just above the halfway mark of the pressure cooker)

By Marie Lefebvre · Updated October 25, 2026

A warming, wholesome soup packed with tender braised beef, soft vegetables and pasta cooked in a rich homemade broth. This easy one-pot recipe is budget-friendly, deeply satisfying and perfect for feeding the whole family on a cold day.

Prep⏱️ 50 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

1 medium onion, diced
250 g braising beef (chuck or short ribs)
1 medium tomato, roughly chopped
2 medium potatoes, cubed
2 medium carrots, sliced into rounds
2 medium parsnips, cubed
12 green beans, cut into pieces
2 cups small pasta (shells, ditalini or angel hair)
1 beef stock cube
1 tsp seasoning blend (paprika, cumin, garlic powder)
1 pinch black pepper or chili flakes
1 cup fresh flat-leaf parsley and chives, finely chopped
Salt to taste
Cold water (just above the halfway mark of the pressure cooker)

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Directions

1
Heat a drizzle of oil in a pressure cooker over medium heat. Sauté the diced onion until lightly golden.
2
Add the beef pieces and brown on all sides for 4–5 minutes. Stir in the chopped tomato, crumbled stock cube and seasoning blend.
3
Add the potatoes, carrots, parsnips and green beans. Stir and cook for 3 minutes, scraping the bottom to prevent sticking.
4
Add the parsley, chives, pepper and salt, then pour in cold water just above the halfway mark. Seal the pressure cooker and cook for 40 minutes over low heat.
5
Release the pressure carefully, open the cooker and add the dry pasta. Cook uncovered over medium heat until al dente, about 8 minutes. Adjust seasoning and serve piping hot.

💡 Chef's Tip

Parsnip is an excellent substitute for Brazilian mandioquinha — it adds the same mild sweetness. For a richer broth, drop in a bay leaf and a sprig of thyme before sealing the pressure cooker.