This is a very simple yet strangely warm and delicious beef and veggie soup recipe.


  • 2 lbs of beef stew meat
  • 2 cups of carrots, chopped
  • 1 can of peas
  • 1 5oz can of tomato paste
  • 4 cups of veggie stock
  • 1/2 white onion chopped
  • 2 cloves of garlic, chopped
  • 1 box of mung bean pasta or other healthy pasts (bleached white pasta is not ok, unless it’s 2 am post bars and your having a bowl of ramen)
  • salt and pepper


  1. In a dutch oven or large soup pot saute onion and garlic over medium heat for 5 minutes
  2. Increase heat to medium add stew meat and sear all sides
  3. Stir in veggie stock, tomato paste and carrots and bring to a boil
  4. Reduce heat to a simmer (low-ish) and let cook for 2 hours. If you have a dutch oven you can put it in the oven on 250 for 2 hours.
  5. After 2 hours add the mung bean pasta and bring back to a boil for 6 minutes
  6. Add peas & salt and pepper to taste
  7. Eat

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