This vegetable beef Passover soup is comforting and filling. It’s packed with protein, vegetables, and healthy carbs. You’ll have a full dinner in one bowl!

A cozy and delicious soup:

Pesach (on the East Coast) is often still cold so having a cozy soup will definitely hit the spot.

This Passover soup will enhance any of your holiday meals. You can serve it at the Seder with matzah and you won’t need anything else. Make sure to double the recipe so you can have some for dinner on Chol Hamoed!

Ingredients for vegetable beef Passover soup:

Oil
Onions
Beef
Carrots
Celery
Zucchini
Potatoes
Garlic
Tomato Sauce
Broth
Water
Salt
Pepper
Parsley

what makes this soup easy:

First, cut the meat into bite-sized pieces so that you don’t need to shred it once it’s cooked.

Second, instead of removing the meat after browning it, move it to the side of the pot and add the rest of the ingredients. This will make no difference in the flavor and texture but will save you time.

Lastly, use boneless meat so that you don’t need to remove the meat from the bones once it’s cooked.

does meat without bones have flavor?

As mentioned above we recommend using boneless meat in this recipe to save time. But don’t worry about the soup lacking flavor, the boneless meat will still provide lots of it. And the vegetables and broth add flavor to the soup as well.

If you still want to use bone-in meat you can of course. This recipe will work with pretty much any meat you like. You can also use a mix of bones and boneless meat. It’s pretty versatile so do what works for you 🙂

Variations and substitutes:

We’ve only made this recipe with these vegetables but feel free to use or try other things. Some ideas are:

Sweet potatoes
Spinach
Frozen Vegetables
Parsnips

make this passover soup in advance:

It’s always helpful to prepare things in advance and this soup is no exception. Anything from chopping the vegetables the night before to seasoning the meat in advance will save you time. You can place the prepared ingredients in a zip-lock bag or container and have them ready in the refrigerator to cook.

This is also a great meal to freeze. Just portion the soup into plastic containers and reheat it the next day.

serve this Passover soup with:

Print Recipe

Vegetable Beef Passover Soup

This vegetable beef Passover soup is comforting and filling. It's packed with protein, vegetables, and healthy carbs. You'll have a full dinner in one bowl!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: European

Keyword: Vegetable, Beef, Passover Soup

Servings: 6

Calories: 200kcal

Ingredients

2 tablespoons olive oil
1 pound boneless cubed meat, chopped into bite-sized pieces
3 carrots, peeled and cut into circles
4 stalks of celery, chopped
1 onion, diced
1 zuchini, diced
2 Yukon gold potatoes, peeled and diced
2 cloves of garlic, minced
1 15 ounce can of tomato sauce
4 cups vegetable broth
2 cups water
1.5 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley

Instructions

Season the cubed meat with a little bit of salt and pepper.
Heat oil in a pot over medium heat and add the meat.
Brown the meat on both sides, around three minutes per side.
Move the meat to one side of the pot and add the onions, carrots, celery, zucchini, garlic, and potatoes to the other side.
Sauté the vegetables until they're translucent; around five minutes. Mix the meat around with a pair of tongs so it doesn't burn.
Add in the tomato sauce and mix everything well.
Add the broth, water, salt, and pepper, and bring to a boil.
Lower the heat and simmer for around 2.5 hours or until the meat is very soft.
Top with fresh parsley and serve.