Easy Jamie Oliver Beef and Vegetable Soup Recipe That Warms the Soul

Winter vegetable soup brings warmth and comfort during cold seasons, transforming humble ingredients into a nourishing culinary experience.

Robust beef creates a rich, deep foundation that elevates simple vegetables into something extraordinary.

Each spoonful carries layers of hearty flavors that dance across your palate with remarkable complexity.

Traditional cooking methods merge perfectly with seasonal produce, creating a soul-satisfying meal that feels like a culinary embrace.

British comfort food traditions shine through this classic preparation, where tender meat mingles with softened vegetables.

Hearty ingredients simmer together, developing deep, nuanced flavors that speak to generations of home cooking.

Your kitchen will soon fill with an irresistible aroma that promises delicious nourishment: get ready to fall in love with this soup.

What Makes Jamie Oliver’s Beef and Vegetable Soup So Satisfying

• Savor Hearty Comfort: This soup delivers pure warmth with tender beef chunks and rich, slow-cooked vegetables that wrap you in a cozy culinary embrace.
• Boost Nutritional Power: Packed with protein from steak, fiber from pearl barley, and a medley of nutrient-dense vegetables, this recipe offers a balanced and satisfying meal in one pot.
• Master Simple Cooking Techniques: The recipe teaches professional-level methods like browning meat, developing deep flavors through Marmite and Worcestershire sauce, and creating a perfect soup consistency using a stick blender – all achievable for home cooks.
• Minimal Effort, Maximum Flavor: With just over an hour of cooking time and straightforward ingredients, this soup transforms simple components into a restaurant-quality dish that feels like a gourmet experience without complicated preparation.

Core Ingredients for Jamie Oliver’s Beef and Vegetable Soup

• Steak: Tender beef cut for rich flavor, choose a well-marbled cut for best results.
• Butter, Olive Oil: Creates a perfect searing base for the meat, helps develop deep brown color.

• Marmite, Worcestershire Sauce: Adds intense umami and depth to the soup's flavor profile.
• Bay Leaf, Rosemary Sprig: Provides aromatic herbal notes, traditional soup herbs with earthy undertones.
• Salt, Pepper: Essential seasoning to enhance overall taste and balance flavors.

• Onion, Carrots, Celery: Classic soup base vegetables that create a robust and hearty foundation.
• Pearl Barley: Wholesome grain that adds texture and thickness to the soup, provides extra heartiness.
• Flour: Helps thicken the soup and create a smooth, rich consistency.
• Beef Stock: Primary liquid base that carries all the soup's flavors and creates a rich broth.

How to Cook Jamie Oliver’s Beef and Vegetable Soup

Step 1: Sear The Meat

Brown the steak in a large pan with melted butter and a splash of olive oil over medium heat. Ensure the meat is lightly caramelized on all sides.

Step 2: Boost The Flavor Profile

Add Marmite and Worcestershire sauce to the pan. Increase heat to high and stir continuously until liquid completely evaporates, creating deep, rich flavors.

Step 3: Chop And Prepare Vegetables

• 1 onion
• 2 carrots
• 2 celery stalks

• 1 bay leaf
• 1 rosemary sprig

Cook on low heat with the lid covered until vegetables become soft and tender.

Step 4: Create A Thick Base

Sprinkle flour into the pan and stir for 1 minute. Slowly pour in beef stock and season generously with salt and pepper.

Step 5: Simmer And Blend

Bring the soup to a boil, then reduce to a gentle simmer. Add pearl barley and cook slowly for 1 hour. Remove bay leaf and rosemary sprig. Use a stick blender to partially blend the soup, maintaining some chunky texture for rustic appeal.

Serving Suggestion: Enjoy hot with crusty bread for a comforting meal.

Chef’s Tips for a Savory Jamie Oliver Beef and Vegetable Soup

• Maximize Flavor Depth: Layer seasonings throughout cooking to build complexity and prevent bland results.
• Lock In Meat Tenderness: Let steak rest before cutting to preserve juicy, succulent texture when added to soup.
• Customize Vegetable Variety: Swap seasonal produce to keep the recipe exciting and match market availability.
• Enhance Soup Richness: Deglaze pan with red wine after searing meat to capture concentrated flavor remnants.
• Quick Meal Preservation: Store soup in airtight containers for convenient, nutritious meals during busy weeks.

Preserving Jamie Oliver’s Beef and Vegetable Soup

• Vacuum Seal Method: Extract air completely from storage containers using a vacuum sealer. Lock in freshness and prevent freezer burn by removing oxygen that causes food degradation. Ideal for maintaining soup's original texture and flavor for extended periods.
• Glass Container Preservation: Transfer cooled soup into wide-mouth glass jars with tight-fitting lids. Transparent containers allow easy ingredient visibility and portion tracking. Stackable design maximizes refrigerator and freezer space while keeping soup protected from potential contamination.
• Portion Freezing Technique: Divide soup into individual serving sizes using silicone muffin trays or ice cube trays. Once frozen, pop out solid portions and transfer to labeled freezer bags. Perfect for quick meal prep, allowing you to thaw exactly what you need without waste. Saves time and prevents repeated temperature fluctuations that could compromise food quality.

Flavors to Explore with Jamie Oliver’s Beef and Vegetable Soup

• Hearty Lamb Shepherd's Spin: Replace beef steak with ground lamb for a rich, rustic flavor profile. Use lamb stock instead of beef stock to enhance the meat's natural taste.
• Mediterranean Herb Fusion: Swap rosemary with fresh thyme and oregano. Add diced zucchini and red bell peppers for a Mediterranean-inspired vegetable medley. Sprinkle crumbled feta cheese on top before serving.
• Spicy Southwest Edition: Incorporate diced green chiles and smoked paprika for a southwestern kick. Replace pearl barley with quinoa for added protein. Garnish with fresh cilantro and a dollop of sour cream.
• Vegetarian Protein Power: Substitute steak with firm tofu or tempeh, seared until golden. Use vegetable stock and add extra mushrooms for depth. Include white beans or lentils to boost protein content and maintain the soup's heartiness.

Summing Up Jamie Oliver’s Beef and Vegetable Soup

Jamie Oliver’s beef and vegetable soup emerges as hearty comfort personified.

Rich meaty flavors mingle with earthy vegetable undertones, creating liquid gold in each spoonful.

Marmite and Worcestershire sauce provide unexpected depth, elevating this classic recipe beyond standard soup expectations.

Tender steak pieces nestle among pearl barley and root vegetables, promising warmth and satisfaction.

Kitchen maestros can craft this culinary masterpiece with minimal ingredients and straightforward techniques.

Bold flavors beckon culinary adventurers: share this recipe, comment below, and spread deliciousness across your social circles!

Jamie Oliver Beef And Vegetable Soup Recipe

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4.8 from 29 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Jamie Oliver’s hearty beef and vegetable soup delivers comfort in a bowl, blending tender meat and fresh seasonal produce. Rich broth and perfectly seasoned ingredients promise a warm, satisfying meal that connects home cooks with classic British culinary traditions.

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Ingredients

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Main Ingredients:

• 500 grams (17.6 ounces) diced stewing steak
• 150 grams (5.3 ounces) pearl barley
• 2 liters (8.4 cups) organic beef stock

Vegetables and Aromatics:

• 1 red onion
• 2 carrots
• 3 sticks of celery
• 1 fresh bay leaf
• 1 sprig of fresh rosemary

Flavor Enhancers and Seasonings:

• 1 large knob of unsalted butter
• Olive oil
• 1 tablespoon plain flour
• 1 tablespoon Marmite
• 1 splash of Worcestershire sauce

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Instructions

1. Prepare the protein by gently melting butter (4 tablespoons or 56 grams) in a spacious skillet over medium-temperature setting. Introduce a light drizzle of olive oil and carefully sear the meat until achieving a delicate golden-brown exterior on all surfaces.
2. Enhance the flavor profile by incorporating Marmite and Worcestershire sauce. Elevate the heat to maximum and continuously agitate the mixture until liquid components completely evaporate.
3. Transform root vegetables by meticulously peeling and dicing onions, carrots, and celery into uniform pieces. Introduce these aromatics into the skillet alongside a fragrant bay leaf and fresh rosemary sprig. Reduce heat and allow ingredients to soften gradually under a covered lid.
4. Create a robust texture by sprinkling flour (2 tablespoons or 15 grams) into the vegetable mixture. Allow one minute for flour to integrate. Gently pour beef stock (3 cups or 720 milliliters), seasoning comprehensively with kosher salt and freshly cracked black pepper.
5. Initiate final cooking phase by bringing liquid to a vigorous boil, then transitioning to a gentle simmer. Incorporate pearl barley (1/2 cup or 100 grams) and allow ingredients to meld together for approximately 60 minutes. Extract bay leaf and rosemary sprig. Use an immersion blender to partially puree, maintaining a rustic, textured consistency.

Notes

• Freeze extra portions in airtight containers for convenient, ready-to-heat meals during busy weeks.
• Mix and match vegetables based on seasonal availability or personal preference for endless flavor variations.
• Invest in grass-fed beef to enhance the soup’s natural, rich meaty essence and nutritional value.
• Gently simmer ingredients to allow flavors to develop and create a deeply satisfying taste experience.
• Roughly blend portions of the soup to maintain a rustic texture with delightful vegetable chunks.
• Sprinkle fresh herbs like rosemary just before serving to boost aromatic complexity and freshness.

• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 420 kcal
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 8 g
• Protein: 30 g
• Cholesterol: 80 mg