Harvest Beef Soup

Edamame and kale are colorful and unexpected additions to this comforting soup. Feed a crowd, or freeze some for later.

Harvest Beef Soup
Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands On Time:
1 hrs 20 mins
Total Time:
3 hrs 30 mins
Makes 4 1/2 qt.


  • 5 thick bacon slices

  • 1 onion, halved and sliced

  • 8 ounces baby portobello mushrooms, quartered

  • 3 garlic cloves, minced

  • 1 teaspoon kosher salt

  • 1 teaspoon ground black pepper

  • 3 pounds top round steak, trimmed and cubed

  • 2 tablespoons olive oil

  • 3 tablespoons tomato paste

  • 1 cup red wine

  • 3 (1-oz.) containers concentrated beef stock (from a 4.66-oz. package)

  • 1 pound carrots, peeled and sliced

  • 1 pound parsnips, peeled and sliced

  • 1 pound butternut squash, cubed

  • 4 fresh thyme sprigs

  • 4 fresh oregano sprigs

  • 1 (10-oz.) package refrigerated shelled edamame

  • 4 cups baby kale

  • 1 to 2 Tbsp. balsamic vinegar

  • Parsley Couscous


  1. Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, reserving 1/4 cup drippings in Dutch oven. (Reserve bacon for another use.) Cook onion in hot drippings over medium-high heat, stirring occasionally, 4 minutes. Add mushrooms, and cook, stirring often, 5 minutes. Add garlic, and cook, stirring often, 1 minute. Remove mixture from Dutch oven, using a slotted spoon.

  2. Sprinkle salt and pepper over beef. Cook beef in hot olive oil in a separate skillet, in 3 batches, over medium-high heat, stirring often, 5 minutes or until browned. Transfer beef to a bowl. Add tomato paste to Dutch oven, and cook, stirring often, 2 minutes. Stir in wine, and cook, stirring often, 4 minutes. Stir in concentrated beef stock, beef, and 8 cups water; bring to a boil. Cover and reduce heat to low. Cook, stirring occasionally, 1 hour.

  3. Add carrots, next 4 ingredients, and onion mixture to Dutch oven. Cover and cook over low heat, stirring occasionally, 1 hour.

  4. Add edamame and kale to Dutch oven, and cook, stirring often, 3 minutes. Discard herb sprigs. Stir in balsamic vinegar. Serve with Parsley Couscous.

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