Mom's Hearty Beef Soup


There's nothing more comforting than cozying up to a bowl of my mom's hearty beef soup. She made this for me when I was a kid. I love it as much now as I did back then!

Mom's Hearty Beef Soup

With the long, cold nights setting in, I have been craving comforting soups lately.  This one is both delicious and healthy!  The beef, beans, and pasta create a hearty combination.  My mom used to make this for my family when I was a kid, and I absolutely loved it then.  I still get cravings for it now!

I understand now why my mom loved to make this soup for us.  It is easy to make, and is packed with vegetables I would never have eaten on their own when I was young.  This soup is also delicious, so she also enjoyed eating it for dinner.  The amount of soup that this recipe makes is also enough for an army, so she had plenty of leftovers for our lunches the next day!

Mom's Hearty Beef Soup

How to Make My Mom's Hearty Beef Soup

While the full recipe details are available below, here are some tips to make my mom's hearty soup.

  • Beef: I generally prefer to use extra lean ground beef when I cook.  However, you can also make this recipe using lean ground beef.  To further reduce the fat content in this recipe, you can also drain any excess fat after it has cooked, before adding the broth and tomatoes.
  • Pasta: while I usually use small pasta stars for this soup, you can also use other small pasta shapes.  Other shapes that would work include orzo, farfalline, or mini pasta shells.
  • Thickness: after the last step in the recipe, if you prefer your soup on the thicker side, simmer it a little longer until it reaches your desired consistency.  If you like your soup on the thinner side, add a little more broth or water to reduce its thickness.
Mom's Hearty Beef Soup

Mom's Hearty Beef Soup

There’s nothing more comforting than cozying up to a bowl of my mom’s hearty beef soup. She made this for me when I was a kid. I love it as much now as I did back then!

Prep Time:
Cooking Time:


  • 1 tbsp olive oil
  • 1 lb extra lean ground beef
  • 1 + 1/2 cup white onion, diced (1 large onion)
  • 4 garlic cloves, crushed
  • 8 cups low-sodium beef broth
  • 398ml canned stewed tomatoes (undrained), chopped (1 small can)
  • 2 tbsp herbs and spice tomato paste
  • 1 cup carrots, sliced (approximately 4 carrots)
  • 1 cup celery, siced
  • 3/4 cup tiny pasta (I use stars)
  • 398ml canned navy beans, drained and rinsed
  • 1/2 cup fresh Italian parsley, chopped
  • salt and pepper, to taste


  1. Heat a large pot or Dutch oven on medium.  Add oil and beef, onion, and garlic.  Sauté for approximately 10 to 12 minutes, until beef is browned and the onion is tender.  Be sure to break the meat up as it cooks.
  2. Add the beef broth, stewed tomatoes, and tomato paste and stir well.  Bring heat to high and cover, bringing to a boil.  Add the carrots and celery.  Cover and return to a boil for 3 to 4 minutes.  
  3. Add the pasta and reduce heat.  Simmer, uncovered, for 5 minutes until pasta is just before al dente, stirring occasionally.  Add the beans cook for approximately 2 to 3 more minutes  Stir in parsley, and add salt and pepper to taste.  If you prefer a thicker soup, keep simmering the soup until it reaches your desired consistency.

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