Hearty Beef Soup with Walnuts

This hearty beef soup is rich, deeply flavorful, and perfect for slow, cozy dinners. Beef on the bone simmers until tender, then the broth is finished with finely ground walnuts, pomegranate juice, warm spices, garlic, and fresh herbs. The result is comforting, slightly tangy, deeply savory, and incredibly satisfying.

If you love soups with bold, layered flavor, this one is truly special. Walnuts and pomegranate juice create a naturally thick, velvety broth with a subtle sweet-and-sour balance that feels both cozy and unique.

As the soup slowly simmers, the walnuts melt into the broth, giving it a rich body and deep nutty flavor, while the pomegranate juice adds brightness and complexity. The beef becomes fall-apart tender, absorbing all those warm spices along the way.

This is the kind of homemade beef soup that fills your kitchen with aroma and tastes even better the next day. Cozy, nourishing, and perfect for colder months, it’s a recipe you’ll want to keep in regular rotation.

If you’re looking for more cozy, homemade meals like this one, you’ll find plenty of inspiration in my dinner recipes collection.

Why It Works

• Browning the beef on high heat builds deep, savory flavor before the soup even starts simmering.
• Slow simmering on the bone creates a rich, naturally flavorful broth and makes the beef fall-apart tender.
• Finely ground walnuts thicken the soup naturally, giving it a velvety texture and a deep nutty richness.
• Pomegranate juice adds brightness and a subtle sweet-and-sour balance that cuts through the richness.
• Warm spices, garlic, and fresh herbs tie everything together for a bold yet comforting flavor.
• Adding rice near the end makes the soup heartier and helps the broth turn perfectly velvety.
• This soup tastes even better the next day, making it perfect for meal prep and leftovers.

Each step is simple on its own, but together they create a deeply layered beef soup that feels both rustic and refined.

A Quick Look at the Ingredients

• Beef on the bone – creates a deeply flavorful broth and becomes tender and rich after slow simmering. Beef chuck works especially well here.
• Walnuts – finely ground walnuts naturally thicken the soup and add a deep, nutty richness without making it heavy.
• Pomegranate juice – adds brightness and a subtle sweet-and-sour balance that makes this soup truly unique.
• Rice – makes the soup more filling and helps give the broth a slightly thicker, comforting texture.
• Onion & carrot – build the foundation of the broth with gentle sweetness and depth.
• Butter & flour – create a rich onion base that adds body and smoothness to the soup.
• Tomato paste – deepens the color and adds a subtle savory richness.
• Bell pepper & chili pepper – bring mild sweetness and a gentle kick of heat.
• Garlic & fresh parsley – added at the end for freshness and aroma.
• Warm spices – basil, coriander, oregano, paprika, and black pepper tie everything together with cozy, well-rounded flavor.

How to Make Hearty Beef Soup

Start by building flavor: begin by heating a heavy pan over high heat. Once it’s hot, add the beef and let it brown for about 2 minutes per side. This quick sear helps develop deep, savory flavor that will carry through the entire soup.

Gently roast the onion and carrot without any oil until they soften slightly and release their aroma. This step adds extra depth without making the soup heavy.

Transfer the beef, onion, and carrot to a large pot.

Let the broth slowly come together: pour in 8 cups of water and bring everything to a gentle boil. As it heats, skim off any foam that rises to the surface to keep the broth clean and clear.

Tie the parsley stems into a small bundle and add them to the pot along with salt and bay leaves. Cover and let the soup simmer quietly on low heat for about 1 ½ hours, until the beef is tender and easy to pull apart.

Prepare the rich onion base: while the soup simmers, melt the butter in a skillet over medium heat. Add the chopped onion and cook until soft and translucent. Sprinkle in the flour and stir gently, allowing it to cook briefly before adding the tomato paste.

Let the tomato paste cook with the onion mixture for 2 to 3 minutes, stirring often, until it deepens in color and loses its raw taste.

Carefully remove the beef and vegetables from the pot. Discard the carrot, onion, bay leaves, and parsley stems. Cut the beef into bite-size pieces and return it to the broth.

Stir in the onion and butter mixture, then season the broth with basil, coriander, oregano, paprika, salt and black pepper. As the spices bloom, the soup begins to develop its warm aroma and deep, rich color.

Finely grind the walnuts and chop the chili pepper and bell pepper. Add them to the pot, gently stirring so they melt into the broth and begin to build its rich, nutty base.

Add the rice and pour in the pomegranate juice, then cover the pot and let the soup simmer gently for about 20 minutes. As it cooks, the rice softens, the walnuts naturally thicken the broth, and the pomegranate juice adds a subtle sweet-and-sour balance.

Finish with freshness: Once the soup is done, turn off the heat and stir in the garlic and fresh parsley.

Let everything rest for about 10 minutes so the flavors can settle before serving.

Tips

• Sear for flavor: Try not to overcrowd the pan when browning the beef. Those browned bits add deep flavor to the broth.
• Keep the simmer gentle: A quiet simmer, not a hard boil, helps the beef turn tender and keeps the broth clean.
• Grind the walnuts finely: The finer the walnuts, the smoother and thicker the soup becomes.
• Add rice near the end: Rice continues to absorb liquid as it sits, so adding it toward the end keeps the texture just right.
• Use long-grain rice: It holds its shape better and keeps the broth from turning gummy.
• Adjust thickness when reheating: If the soup thickens too much, add a splash of water or broth while reheating.
• Taste before serving: Pomegranate juice can vary by brand, so adjust the salt at the end if needed to balance the sweet and tangy flavor.

Helpful Notes

Do the walnuts make the soup gritty?
No. When finely ground, walnuts melt into the broth and make it smooth and naturally thick.

What kind of pomegranate juice should I use?
Use 100% unsweetened pomegranate juice. Taste near the end and adjust salt if needed.

Why does the soup thicken after sitting?
The rice and walnuts continue to absorb liquid as the soup rests. This is normal.

Can I use boneless beef?
Yes. Beef chuck or stew meat works well, though the broth will be slightly less rich.

Can I freeze this soup?
Yes. Freeze for up to 2 months. Thaw overnight and reheat gently with a splash of water or broth.

Storage

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it rests, making it even better the next day.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much.

Variations

• Chicken version: Swap the beef for bone-in chicken thighs and reduce the simmering time to about 60 minutes.
• Duck version: Duck legs or thighs work beautifully here, adding even more richness and depth to the broth.
• Less spicy: Skip the chili pepper for a milder, family-friendly soup.
• Extra tangy: Add an extra splash of pomegranate juice at the end for a brighter finish.