Beef & Vegetable Soup in the Salad

July 1, 2016  |  Ahhh, at last a quiet night at home. Its just me, the dog and a backlog of the Night Manager to get through. When cooking for only myself I hate to make multiple dishes and wash more than one pot. Hearty veggie loaded soups always fit the bill on these nights. One night I was preparing to make a soup and a salad separately when I decided to combine the two in one bowl almost like a Vietnamese Pho. The combination is light, versatile, and very satisfying. Tonight I happen to have some great beef bone broth in the fridge so I decided to make a beef and green bean soup. I still have that big bowl of yellow wax beans on the counter that are calling me… — Florencia

Beef & Vegetable Soup in the Salad

Serves: 1


  • 12 oz beef bone broth
  • ½ teaspoon salt
  • 1 clove garlic, peeled and smashed
  • 1 sprig of fresh thyme or ¼ teaspoon dried thyme
  • ½ cup carrots small diced
  • 1/3 package of the Grilled Beef Flank Steak
  • 1 generous handful of string beans, chopped
  • ¼ cup pasta stars or other small soup pasta
  • 1 scallion, minced
  • 3 sprigs of parsley
  • ½ cup lettuce shredded
  • ½ avocado diced (optional)
  • 4-5 cherry tomatoes diced (optional)
  • ½ Serrano chili, thinly sliced (optional)
  • 1 crank of black pepper
  • 1 tablespoon shredded parmesan cheese


  1. In a medium sized saucepan, add the broth, garlic, thyme, carrot and bring to a boil. Add the salt if needed.
  2. Once at a rolling boil, add the pasta and carrots. When the pasta is almost cooked through, add the beef.
  3. In the center of a large soup bowl, layer the lettuce, scallions and parsley.
  4. Ladle the warm soup into the bowl.
  5. Top with optional avocado, tomato, serrano chilies, black pepper and parmesan cheese.