Cajun Ninja Vegetable Beef Soup Recipe

Cajun Ninja vegetable beef soup is a hearty, Louisiana-inspired pot of tender beef, potatoes and mixed vegetables in a tomato-and-beef-broth base. Gentle simmering builds a savory broth, while Cajun seasoning adds warmth; family and regional versions vary in their vegetables and spice level.

Ingredients

2 lb (900 g) beef chuck, trimmed and cut into ¾-inch (2 cm) cubes
1 tbsp (15 ml) neutral oil, such as canola or vegetable oil
1 medium yellow onion, about 1 cup chopped (150 g)
2 celery ribs, about 1 cup chopped (100 g)
1 medium green bell pepper, about 1 cup chopped (150 g)
3 garlic cloves, minced (about 9 g)
2 tbsp (30 g) tomato paste
1 can diced tomatoes, 14.5 oz (411 g), with juices
8 cups (1.9 L) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
1½ tsp (3 g) Cajun seasoning, plus more to taste
1 tsp (2 g) dried thyme
2 bay leaves (about 0.2 g)
½ tsp (1 g) black pepper
1½ lb (680 g) Yukon Gold or russet potatoes, cut into ½-inch (1.3 cm) cubes
3 medium carrots, peeled and sliced ¼ inch (6 mm) thick, about 1½ cups (180 g)
1½ cups (190 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces; fresh or frozen
1 cup (160 g) frozen corn
1 cup (150 g) frozen peas
1 tsp (6 g) fine salt, or to taste
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the ingredients. Trim away excess hard fat from the chuck and cut it into evenly sized cubes so they cook at a similar rate. Chop the onion, celery and bell pepper; mince the garlic; and cut the potatoes, carrots and green beans. Measure the seasonings and keep the frozen corn and peas in the freezer until needed. This prep takes about 25 minutes.
Brown the beef. Pat the beef dry with paper towels. Heat the oil in a large, heavy-bottomed soup pot or Dutch oven over medium-high heat. Working in two batches so the pieces have room, brown the beef for about 6 minutes per batch, turning to color several sides. Transfer the browned pieces to a plate. They do not need to be cooked through at this stage. Crowding the pot makes the beef steam instead of brown, so take the extra batch if necessary.
Cook the aromatics. Reduce the heat to medium. Add the onion, celery and bell pepper to the same pot, scraping up browned bits as the vegetables release moisture. Cook for about 5 minutes, until the onion begins to soften. Stir in the garlic and tomato paste and cook for 3 minutes, stirring often, until the paste darkens slightly and smells savory. If the bottom starts to scorch, lower the heat and add a small splash of broth.
Simmer the beef in the broth. Return the beef and any juices on the plate to the pot. Add the diced tomatoes, beef broth, Worcestershire sauce, Cajun seasoning, thyme, bay leaves and black pepper. Stir, bring just to a boil, then lower the heat until the liquid holds a gentle simmer. Partly cover the pot and cook for 1 hour 40 minutes, stirring every 20 to 30 minutes. Keep the simmer gentle rather than letting the soup boil hard; a hard boil can make the beef less tender and reduce the broth too quickly. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; check the largest cube with a food thermometer, and leave the beef in the simmering soup well beyond that point until fork-tender.
Add the firm vegetables. Stir in the potatoes, carrots and green beans. Keep the soup at a steady, gentle simmer and cook for 20 minutes, uncovered or partly covered, until the potatoes and carrots are nearly tender when pierced with a fork. Stir once or twice, taking care not to mash the potatoes. If the soup has reduced more than you like, add a little hot water or broth.
Finish and season. Stir in the frozen corn and peas and simmer for 5 minutes, until hot. Remove and discard the bay leaves. Taste the broth before adding salt, because Cajun seasoning and broth can vary in saltiness. Add salt and more Cajun seasoning a little at a time. If the beef is not fork-tender, continue simmering in 10-minute increments; the actual cook time will be longer if your cubes are larger or the simmer has been very low. Ladle into bowls and finish with parsley if desired.

Tips

Choose chuck for tenderness. Beef chuck has enough connective tissue to become pleasantly tender during a long simmer. Lean stew meat can work, but its texture may be less succulent. Cut the beef into consistent pieces and avoid skipping the browning step, which adds depth to the broth.
Adjust Cajun seasoning gradually. Some blends are saltier or hotter than others. Start with the stated amount, taste after the vegetables cook, and add more at the end. If using a salt-free blend, you may need additional salt; if yours is spicy, serve hot sauce separately.
Keep the simmer calm. A few small bubbles are enough. A vigorous boil can break up the potatoes and make the beef fibers tighten. If the soup is bubbling rapidly, lower the burner and partially cover the pot.
Use fresh or frozen vegetables thoughtfully. Frozen green beans work without thawing, but canned vegetables are already soft. If using canned green beans, drain them and add them with the corn and peas during the final 5 minutes instead of simmering them with the potatoes.

Serving Suggestions

Serve the soup hot in deep bowls, with a piece of crusty French bread, a soft dinner roll or cornbread for soaking up the tomato-rich broth. A simple green salad or sliced cabbage slaw makes a crisp contrast to the tender potatoes and beef. For a more filling meal, offer cooked white rice on the side or spoon a modest scoop into each bowl before ladling the soup over it.

Set out chopped parsley, sliced green onions, black pepper and hot sauce as optional toppings. A little hot sauce gives individual bowls extra heat without making the whole pot too spicy for the table. If you are serving a crowd, keep the soup warm over low heat and stir occasionally; avoid leaving it at room temperature for an extended period.

Variations

Make it spicier: Add ¼ teaspoon (about 0.5 g) cayenne with the dried thyme, or use a hotter Cajun seasoning. Add heat in small amounts because it becomes more noticeable as the soup simmers. For a milder pot, use a mild seasoning blend and let guests add hot sauce at the table.

Change the vegetables: Lima beans, chopped cabbage or diced zucchini can stand in for some of the listed vegetables. Add cabbage with the potatoes so it softens, but add zucchini during the final 10 minutes so it does not turn mushy. If using canned corn or peas, drain them and stir them in at the end just long enough to heat through.

Use a different cut or cooking method: Boneless beef short rib can replace chuck in the same weight, though it may be richer and can need a little longer to become tender. For a leaner soup, use top sirloin, cut small, but add it later and simmer only until tender so it does not become dry. A slow cooker is another option: brown the beef and aromatics on the stove first, then cook with the broth and seasonings on low until the beef is tender; add the vegetables near the end according to how quickly they soften. Slow-cooker timing depends on the appliance, so judge doneness by tenderness rather than assuming the stovetop timing transfers exactly.

Make the broth less tomato-forward: Replace half of the diced tomatoes with an equal amount of additional beef broth. The result will be lighter and less tangy, while still keeping the soup savory. Do not replace all the broth with water, which can leave the finished soup tasting thin.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the soup to shallow containers so it cools more quickly, then cover and refrigerate for 3 to 4 days. The potatoes may absorb some broth as the soup sits; add a splash of water or broth when reheating if it has thickened. For longer storage, freeze cooled soup in meal-size, freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top for expansion. Thaw overnight in the refrigerator when possible.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl, stirring occasionally so it heats evenly. Bring leftovers to 165°F (74°C), checking with a food thermometer. If reheating a large batch on the stove, stir well and check the temperature in more than one spot. Do not repeatedly cool and reheat the full pot; divide it into smaller servings instead.

Frequently Asked Questions

Can I make this soup ahead?
Yes. The broth and beef can be made a day ahead and refrigerated, then reheated before serving. For the best vegetable texture, cook the potatoes, carrots, green beans, corn and peas on serving day, or stop the first cooking just before the potatoes are fully tender and finish them during reheating.

Why is my beef still tough after simmering?
Chuck becomes tender as its connective tissue softens, and that can take longer if the cubes are large or the pot is barely simmering. Keep the soup gently bubbling and continue cooking in 10-minute increments until a fork slides into the beef easily. Avoid turning up the heat to a rolling boil to hurry it along.

Can I use ground beef instead of beef chuck?
Yes, but the soup will have a different texture and take less time. Brown 1½ to 2 lb (680 to 900 g) ground beef, breaking it into crumbles, and drain excess fat if needed. Since ground beef has a USDA FSIS safe minimum internal temperature of 160°F (71°C), verify it with a food thermometer before adding the broth. Simmer the broth and vegetables until tender rather than using the long beef-tenderizing simmer.

How can I thicken vegetable beef soup?
For a naturally thicker broth, mash a few cooked potato pieces against the side of the pot and stir them in. You can also simmer the soup uncovered for a little longer, keeping an eye on the vegetables and adding broth if it reduces too much. Avoid adding flour directly to the hot pot, where it can form lumps.

Is this soup very spicy?
It should be warmly seasoned rather than intensely hot when made with the listed amount of a typical Cajun seasoning. Blends differ, so check the label and start with less if you are unsure. Add cayenne or hot sauce to individual portions for anyone who wants more heat.

Can I leave out a vegetable I do not like?
Yes. Keep the total amount of vegetables roughly similar, or simply use a little less; the soup will still cook properly. If you replace a quick-cooking vegetable with a firmer one, add it earlier so it has time to soften. Taste at the end and adjust the salt and seasoning to suit the final broth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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