I love a good soup recipe! Especially when it's cold outside and there is a fire going. There’s just nothing like a warm, comforting bowl of soup to make everything feel a little bit better.
This Brothy Beef Soup is one of my new favorite recipes for those chilly days when I’m craving something cozy yet light. It’s inspired by Vietnamese flavors, with bold notes of lemongrass, cilantro, and watercress, and it comes together in under 30 minutes!
Not only is this soup incredibly flavorful, but it’s also packed with nutrients to keep you feeling your best. Whether you’re enjoying it as a light lunch or a satisfying dinner, this soup hits the spot without weighing you down.
What Makes This Soup So Special
This isn’t your typical beef soup. The fragrant lemongrass adds a citrusy brightness, while the cilantro and watercress bring a fresh, herby kick. The lean ground beef gives it heartiness without being heavy, making this the perfect balance of comfort and nourishment. Plus, the savory depth of fish sauce ties it all together for an authentic touch.
Ingredients You’ll Need
Here’s what you’ll need to bring this flavorful soup to life:
- 2 stalks lemongrass
- 2 cups cilantro, stems and leaves reserved separately
- 1 pound 93% lean ground beef
- 4 tablespoons fish sauce, divided
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 4 shallots, diced
- 2 cups watercress
Tips for Success
- Customize the Greens: If watercress isn’t your thing, you can substitute baby spinach, arugula, or even kale. Just adjust the cooking time for heartier greens.
- Boost the Flavor: If you have a favorite broth on hand, feel free to use it in place of water for an even richer taste.
- Meal Prep Friendly: This soup reheats beautifully, making it a great option for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days.
How to Freeze Brothy Beef Soup
One of the best parts about this soup is how well it freezes, making it perfect for meal prep or a quick meal on a busy day.
Steps to Freeze:
- Let the soup cool completely to room temperature. This prevents condensation, which can cause freezer burn.
- Portion the soup into freezer-safe containers or heavy-duty freezer bags. Be sure to leave about an inch of space at the top to allow for expansion as it freezes.
- Label the containers with the date and name of the dish. The soup will stay fresh for up to 3 months in the freezer.
Pro Tip: Freeze individual portions for easy reheating. This way, you can grab just the right amount for a single meal.
How to Reheat Brothy Beef Soup
Reheating this soup is simple and ensures you get all those bold flavors back without losing the delicate textures.
From the Fridge:
- Pour the soup into a saucepan.
- Heat over medium heat, stirring occasionally, until warmed through.
From the Freezer:
- Thaw the soup overnight in the fridge or use the defrost setting on your microwave if you’re in a hurry.
- Reheat in a saucepan on medium heat until hot, stirring occasionally.
Pro Tip: Avoid boiling the soup when reheating to preserve the fresh flavor of the cilantro and watercress.
Swap Ideas: Make It Your Own
This soup is incredibly versatile, and you can easily tailor it to fit your tastes or what you have on hand.
Protein Swaps:
- Ground Turkey or Chicken: For a lighter version, swap the beef for ground turkey or chicken.
- Tofu or Mushrooms: For a plant-based option, skip the meat and use firm tofu cubes or diced mushrooms.
Greens Swaps:
- Spinach or Arugula: Use baby spinach or arugula if you don’t have watercress.
- Kale or Swiss Chard: For a heartier green, chop kale or Swiss chard and add it to the soup earlier in the cooking process.
- Cilantro: If you taste soap when you're eating cilantro, try swapping that out for parsley
Flavor Boosters:
- Ginger: Add a slice of fresh ginger to the broth for an extra zing.
- Stock: Use beef or chicken stock instead of water for a richer base.
- Chili: For a kick of heat, add sliced red chili or a dash of chili oil before serving.
Carb Pairings:
- Rice: White or brown rice is a classic choice to serve alongside or in the soup.
- Noodles: Vermicelli or udon noodles work beautifully with the broth.
More Freezer Friendly Soup Recipes:
- Crockpot Golden Lentil Soup
- Paleo Chicken Soup with Kale
- Vegan Minestrone Soup
- Easy White Chicken Chili (Healthy + Gluten Free)
- Homemade Tomato Soup With Lentils (Freezer-Friendly)
- Cozy Vegan Butternut Squash Soup (Freezer-Friendly!)
Ingredients
- 2 stalks lemongrass cut into 3" pieces
- 2 cups cilantro stems and leaves reserved separately
- 1 pound lean ground beef
- 4 tablespoons fish sauce divided
- Salt and pepper to taste
- 3 tablespoons olive oil
- 4 ea shallots diced
- 2 cups watercress
Instructions
Prepare the Aromatics
- Start by bruising the lemongrass with the back of a knife or a meat tenderizer to release its aromatic oils. Cut it into 2-inch pieces. Separate the cilantro leaves from the stems, then rough chop the leaves and set them aside.
Mix the Beef
- In a bowl, combine the minced cilantro stems, ground beef, 2 tablespoons of fish sauce, and 1 teaspoon of black pepper. Mix until everything is well incorporated.
Cook the Soup
- Heat the olive oil in a large saucepan over medium heat. Add the shallots and lemongrass, cooking until the shallots are translucent, about 3 minutes. Add the beef mixture to the pan, stirring to break it into small pieces as it cooks.
Simmer the Broth
- Add 4 cups of water (or 6 if your pot allows), 1 teaspoon of salt, and bring the mixture to a boil. Reduce the heat to a lively simmer and cook for 10 minutes, allowing the flavors to meld together. Stir in the remaining fish sauce and adjust seasoning as needed.
Add the Greens
- Just before serving, stir in the watercress and rough chopped cilantro leaves. They’ll wilt beautifully in the hot broth, adding fresh flavor and a vibrant pop of color.
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