Hearty Flanken Vegetable Soup with Chickpeas and Broccoli
This robust soup combines tender flanken beef with a medley of fresh and frozen vegetables in a savory broth. The meat is seared first to develop deep flavor, then slow-simmered with onions, celery, carrots, zucchini, chickpeas, broccoli, and cauliflower. After two hours of gentle cooking, the flanken becomes fall-apart tender and is shredded back into the soup. Perfect for feeding a crowd during cooler months, this nourishing one-pot meal offers substantial protein and vegetables in every bowl. The combination of fresh aromatics and hearty vegetables creates a satisfying soup that's both comforting and wholesome.
Ingredients
- 2 tablespoons oil
- 2 strips flankenshort ribs1:1
Similar cut with good marbling for slow cooking
- 2 medium onions, diced
- 2 cloves garlic, minced
- 4 stalks celery, diced
- 2 large carrots, diced
- 2 medium zucchini, diced
- 2 15-ounce cans chickpeas, drained
- 24 ounces frozen broccoli cuts
- 24 ounces frozen cauliflower cuts
- 8 cups vegetable broth or water
- 1 tablespoon kosher salt
- freshly ground pepper
Instructions
- 1
Heat oil in a large soup pot over medium-high heat
- 2
Sear flanken for about five minutes per side until the meat releases itself
- 3
Remove meat and set aside
- 4
Add onions and sauté until translucent
- 5
Add garlic and sauté for two minutes
- 6
Lower heat to medium-low
- 7
Add celery, carrots, zucchini, chickpeas, broccoli, and cauliflower
- 8
Place the meat back into the pot
- 9
Add the broth, salt, and pepper
- 10
Stir and bring mixture to a boil
- 11
Reduce heat to low and simmer covered for two hours
- 12
Remove meat and shred off the bones
- 13
Return shredded meat to the pot
Tips
Sear the flanken until it releases naturally from the pan to develop maximum flavor and prevent sticking
Use a mix of fresh and frozen vegetables to balance texture - the frozen vegetables will break down slightly during the long simmer
Shred the flanken while it's still warm for easier handling, and remove any excess fat or gristle before returning to the pot
Good to Know
Refrigerate up to 4 days in covered containers. Soup may thicken when chilled.
Can be made 1-2 days ahead. Reheat gently and add water if needed to thin.
Ladle into bowls and serve hot. Pairs well with crusty bread or crackers.
Common Mistakes
Don't skip searing the flanken to avoid bland, gray meat
Don't rush the simmering time to avoid tough, chewy meat
Substitutions
Similar cut with good marbling for slow cooking
FAQ
Can I use other cuts of beef instead of flanken?
Yes, short ribs or chuck roast work well. Choose cuts with good marbling that benefit from long, slow cooking to become tender.
What if I don't have frozen broccoli and cauliflower?
Fresh vegetables work fine but add them in the last 30 minutes of cooking to prevent overcooking. Frozen vegetables are convenient and hold up well to long simmering.
How long will this soup keep in the refrigerator?
The soup will keep for 4-5 days refrigerated in covered containers. It may thicken when cold, so add a little water when reheating if needed.