Old Dutch Fresh Vegetable Soup with Beef Stock
Traditional Dutch vegetable soup made with beef stock, fresh seasonal vegetables, and vermicelli pasta. Green beans, carrots, cauliflower, onion, and leek are simmered together, finished with crushed vermicelli and fresh parsley for a warming, simple weeknight meal.
Ingredients
- 1 ½ liters beef stock
- 3 ½ oz green beans, cleaned, cut into strips
- 1 winter carrot, cleaned, cut into cubes
- 1 small cauliflower, cleaned, cut into florets or cubes
- 1 onion, cleaned, cut into cubes
- 1 small leek, cleaned, cut into cubes
- 1 ¾ oz vermicelli, dried, crushedegg noodles1:1cookingadds eggs
similar texture and absorption
- 3 sprigs fresh parsley, finely chopped
- freshly ground black pepper, to taste(optional)
Instructions
- 1
Clean all vegetables and cut into cubes or strips.
- 2
Prepare the beef stock (use fresh or 3 stock cubes). Bring to a boil.
- 3
Add the vegetables to the boiling stock and simmer gently for 10 minutes.
- 4
Crush the vermicelli and add to the pan. Cook for another 5 minutes.
- 5
Season with finely chopped fresh parsley and freshly ground pepper.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 2 months.
Prepare and cut vegetables up to 1 day ahead. Soup best served fresh but reheats well.
Serve hot in bowls with additional fresh parsley and pepper on the side.
Common Mistakes
Overcook vegetables to avoid mushy texture; simmer gently rather than boil vigorously.
Add vermicelli early to avoid it becoming too soft; add in final 5 minutes only.