Vegetable Soup Bowl Recipe

Brown the beef

Heat a large heavy-bottomed pot over medium-high heat. Add 1 tbs olive oil. When shimmering, add the beef cubes in a single layer (work in batches if necessary) and brown on all sides, about 4–6 minutes. Remove browned beef to a plate and set aside.

Sweat aromatics

Reduce heat to medium, add remaining olive oil if pot is dry, add diced onion and a pinch of salt. Cook, stirring, until softened and translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute.

Simmer the broth

Return the browned beef to the pot. Add beef broth, 2 cups water, bay leaf, dried thyme, dried black pepper, and 1 tsp salt (you will adjust later). Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 25 minutes to allow flavors to meld and to begin tenderizing the beef.

Add root vegetables

After the initial 25-minute simmer, add the cubed potatoes and sliced carrots to the pot. Increase heat to bring to a simmer, then reduce to low and continue to simmer until potatoes and carrots are tender, about 15–20 minutes.

Add greens and watercress

When the potatoes are tender, stir in the baby spinach and watercress. Cook just until wilted, about 2–3 minutes. Taste the broth and adjust seasoning with additional salt (about 1/2 tsp more if needed) and pepper.

Make the dumpling dough

While the soup simmers with vegetables, prepare dumplings: in a medium bowl whisk together 1 cup flour, 1 tsp baking powder, and 1/2 tsp salt. Cut in 2 tbs cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in chopped parsley (if using), then add 1/2 cup milk and stir just until a soft dough forms — do not overmix.

Cook the dumplings in soup

Once vegetables are tender and soup is simmering gently but not rapidly, drop rounded tablespoons of dumpling dough onto the surface of the simmering soup (you should get about 12 dumplings). Cover the pot tightly and cook over low heat for 10–12 minutes without lifting the lid. After cooking time, lift lid and check one dumpling: it should be set and cooked through. If not, cover and cook 2–3 minutes more.

Final seasoning and serve

Remove and discard the bay leaf. Stir in 1 tbs lemon juice and 1 tbs chopped parsley. Taste and adjust seasoning with salt and pepper to taste. Ladle soup into bowls ensuring each bowl gets beef, potatoes, carrots, spinach, watercress, and a few dumplings. Garnish with extra parsley if desired and serve hot.