This wholesome Lebanese vegetable and beef soup, known as Shorbit Al Khodra Bil Lahme, is an old family favorite that has stood the test of time. A bowl of this hearty soup is the ultimate comfort food on a cold day, combining tender beef, potatoes, carrots, bell peppers, and tomatoes in a richly seasoned broth.
Every spoonful is packed with nourishing vegetables and tender chunks of beef. Cumin, paprika, dried marjoram, garlic, and onions add layers of warm, savory flavor, while a touch of cayenne pepper gives the broth a gentle kick. Best of all, this Lebanese beef and vegetable soup becomes even more flavorful as it sits.
Why You’ll Love This Vegetable and Beef Soup
This colorful one-pot soup is hearty enough to serve as a complete meal. The earthy sweetness of the carrots and potatoes balances the savory beef, tomatoes, onions, and garlic, while cumin, marjoram, and paprika give the broth its distinctive Middle Eastern flavor.
It is simple to prepare, naturally gluten-free, freezer-friendly, and perfect for making ahead.
Ingredients
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Beef tenderloin, cut into cubes
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Carrots, diced
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Potatoes, peeled and cubed
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Tomatoes, chopped
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Onion, sliced
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Green bell pepper, diced
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Red bell pepper, diced
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Garlic cloves, minced
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Cumin powder
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Dried marjoram
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Paprika
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Cayenne pepper
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Olive oil
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Salt
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Water
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Beef bouillon cube, optional
How to Make Lebanese Vegetable and Beef Soup
1. Brown the Beef
Heat the olive oil in a large stockpot over medium heat. Add the beef cubes and sauté for about 5 minutes, or until the beef is browned on the outside.
2. Add the Aromatics
Add the sliced onions and garlic to the pot. Cook, stirring occasionally, until the onions become translucent and fragrant.
3. Season the Soup
Add the cumin powder, dried marjoram, paprika, and salt. Stir for about 10 seconds to coat the beef and aromatics with the spices.
4. Add the Vegetables and Liquid
Stir in the diced carrots, potato cubes, green and red bell peppers, and chopped tomatoes. Pour in the water and add a beef bouillon cube, if desired.
5. Simmer
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour and 20 minutes, or until the beef is tender and the vegetables are cooked through. The longer the soup simmers, the more the flavors come together.
6. Serve
Ladle the hot vegetable and beef soup into bowls and serve with crusty artisan bread for dipping.
Tips and Tricks
- Use beef bouillon for extra flavor: It is optional, but adding a beef bouillon cube gives the broth an extra layer of savory flavor.
- Keep it gluten-free: The soup itself is naturally gluten-free. If serving it with bread, choose certified gluten-free bread.
- Make it ahead: Like many hearty soups, this one develops even more flavor after resting.
- How to peel tomatoes: Place the tomatoes in boiling water for a few seconds. Remove them with a slotted spoon and allow them to cool. Then, gently peel away the skins with your fingers.
- Serve with crusty bread: The crunch of artisan bread is a delicious contrast to the rich, comforting broth.
How to Store Vegetable and Beef Soup
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- For longer storage, allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw it in the refrigerator and reheat gently on the stovetop until hot.
More Lebanese soups to enjoy!
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Vegetable and Beef Soup/ Shorbit Khodra Bil Lahme
Description
Ingredients
- 4 large carrots peeled and diced
- 3 large tomatoes peeled and finely diced
- 2 large potatoes weighing 21 oz total, peeled and diced
- 4 medium onions sliced into discs
- 1 lb beef tenderloin or any tender cut of beef, cut into 2-inch cubes
- 1 teaspoon cumin powder
- 1 medium-sized green bell pepper diced
- 1 medium red bell pepper diced
- 2 garlic cloves chopped
- 2 teaspoons dried marjoram
- 1/4 cup olive oil
- 1 teaspoon salt or to taste
- 5 cups water
- 1 beef bouillon cube optional but recommended
- 1/2 teaspoon cayenne pepper optional
- 1 teaspoon paprika
Instructions
- Heat the olive oil in a large stockpot and sauté the beef cubes over medium heat for about 5 minutes, until browned.
- Add the sliced onions and garlic, and sizzle for a few minutes, stirring occasionally, until the onions turn translucent.
- Season the beef and onions with cumin powder, dried marjoram, paprika, salt, and cayenne, if using. Stir and cook for 10 seconds to distribute the flavors evenly.
- Stir in the diced carrots, potato cubes, diced green and red bell peppers, and chopped tomatoes. Give it a quick stir.
- Add the water and beef bouillon, if using.
- Bring to a boil, then reduce the heat to low. Cover and cook for 1 hour and 20 minutes, allowing the vegetables to cook through and the flavors to mellow together. Serve with crusty bread.
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