Homemade Vegetable Beef Soup w/ Yuca and Collards

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Absolutely the best vegetable beef soup you’ll ever have. This completely original recipe is as far from traditional as you can get, but packs the same hearty comfort you expect.

The soup has a bit of the Caribbean, some Mexico, Deep South and just my craziness.

This version calls for some unusual flavor pairings that work incredibly well. Yuca, poblanos, and collard greens replace potatoes and carrots, while coconut milk and pickle juice add much depth and complexity to the broth.

MOOD MUSIC

This soup breaks so many laws the recipe shouldn't be allowed. It feels like trouble when you're making it. But it's straightup good trouble when you're eating it.

Homemade Vegetable Beef Soup Ingredients

• Beef Chuck Roast
• Yuca
• Onions
• Whole Peeled Tomatoes (i use canned)
• Poblano Chilis
• Garlic Cloves
• Collard Greens
• Paprika
• Cumin
• Coriander
• Salt
• Pepper
• Pickle Juice
• Coconut Milk
• Chicken Stock
• Bay Leaf

How To Make Homemade Vegetable Beef Soup

Mix spices together in a small bowl or ramekin. Set aside.

Cut beef into chunks (1 inch thick) and brown in a dutch oven pot. Remove the beef and set aside on a paper towel-lined plate.

Saute onions, garlic, and poblanos 2-3 minutes, seasoning with about a quarter of the spice mix as you go.

Add the collard greens and saute another 2 minutes or so. Add the yuca and continue cooking.

Add the tomatoes and deglaze the pan. Add another quarter of the spices then add in the stock, pickle juice, coconut milk and bay leaves. Mix well then add the beef back. Bring to a boil, then reduce to a simmer, and mix in the remaining spices. Cover and cook on low heat for 20 minutes.

Cooking Considerations and Tips

Buy your own chuck roast and cut it yourself instead of buying stew meat. You never know what you’re getting with pre-cut meat. 

Cut beef and yuca as uniform as possible each for even cooking. This also helps with serving and eating.  

For a thicker stew-like consistency make a slurry of corn starch and water. Simply mix water and starch, stir well, and then add to the stew.

The spice mix gives this soup aroma and flavor.

I used canned tomatoes because that’s all I had on hand. They work well, but if you plan to use fresh go with plum or other smaller red tomatoes.

Remove the seeds and veins from the poblanos. You want the earthiness of the chilis minus any of the heat.

More Soup/Stew Recipes

Dutch Oven Beef Stew

Beef and Cabbage Soup

Beef Tips and Gravy

Haitian Soup Joumou (Beef and Pumpkin)

Pigeon Pea Stew

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Homemade Vegetable Beef Soup w/ Yuca and Collards

Absolutely the best vegetable beef soup you’ll ever have. Yuca, poblanos, and collard greens replace potatoes and carrots, while coconut milk and pickle juice add much depth and complexity to the broth.

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Prep Time: 5 minutes

Cook Time: 30 minutes

Course: Soup

Cuisine: American

Servings: 6 people

Calories: 516kcal

Author: Marwin Brown

Ingredients

• ▢ 1 ½ lbs Beef chuck cut into 1 inch chunks
• ▢ 1 medium Yellow Onion diced
• ▢ 4 cloves Garlic diced
• ▢ 1 bunch Collard Greens stems removed, cleaned, and chopped
• ▢ 1 large Yuca peeled and cut into chunks
• ▢ 1 large poblano seeds and veins removed, and chopped
• ▢ 14 oz can peeled whole tomatoes
• ▢ 14 oz can coconut milk
• ▢ ½ cup pickle juice
• ▢ 1 cup Beef stock
• ▢ 1 whole Bay leaf
• ▢ ½ teaspoon Cumin
• ▢ 1 teaspoon Paprika
• ▢ ¼ teaspoon Coriander
• ▢ ½ teaspoon Black Pepper
• ▢ ½ teaspoon Kosher Salt

Instructions

• Mix spices together in a small bowl or ramekin. Set aside.
• Cut beef into chunks (1 inch thick) and brown in a dutch oven pot. Remove the beef and set aside on a paper towel-lined plate.
• Saute onions, garlic, and poblanos 2-3 minutes, seasoning with about a quarter of the spice mix as you go.
• Add the collard greens and saute another 2 minutes or so. Add the yuca and continue cooking.
• Add the tomatoes and deglaze the pan. Add another quarter of the spices then add in the stock, pickle juice, coconut milk and bay leaves. Mix well then add the beef back. Bring to a boil, then reduce to a simmer, and mix in the remaining spices. Cover and cook on low heat for 20 minutes.

Notes

Buy your own chuck roast and cut it yourself instead of buying stew meat. You never know what you’re getting with pre-cut meat. 

Cut beef and yuca as uniform as possible each for even cooking. This also helps with serving and eating.  

For a thicker stew like consistency make a slurry of corn starch and water. Simply mix water and starch, stir well, and then add to the stew.

The spice mix gives this soup aroma and flavor.

I used canned tomatoes because that’s all I had on hand. They work well, but if you plan to use fresh go with plum or other smaller red tomatoes.

Remove the seeds and veins from the poblanos. You want the earthiness of the chilis minus any of the heat.

Nutrition

Calories: 516kcal | Carbohydrates: 40g | Protein: 27g | Fat: 29g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 782mg | Potassium: 1097mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1970IU | Vitamin C: 57mg | Calcium: 153mg | Iron: 5mg

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