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Rich Beef Garden Soup

Brown beef chunks in hot pot, add onions and garlic till soft. Pour in rich broth, simmer low and slow. Add carrots, celery, potatoes near end so they don't get mushy. Season with herbs, salt and pepper. Let cook bout hour till meat's tender. Makes big pot of filling soup.

Featured in Comforting Bowls.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:38 GMT
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A savory beef stew featuring tender pieces of meat, carrots, potatoes, and green peas in a rich broth. Pin it
A savory beef stew featuring tender pieces of meat, carrots, potatoes, and green peas in a rich broth. | zestplate.com

Make this hearty Vegetable Beef Soup when fall weather hits. Tender beef chunks mix with fresh vegetables like onions, celery, carrots, potatoes, tomatoes, and green beans. Serve with warm bread and butter for a meal that makes you feel good inside.

Why Make This Soup

Perfect for cold days, this soup feels like comfort in a bowl. The beef gets so tender it almost melts, and the vegetables cook just right. Smells amazing while it cooks - just like grandma's kitchen. Good for family dinner or quiet nights by yourself. Each spoonful warms you up and fills you up.

What You Need

  • Oil: For cooking meat and veggies
  • Chuck Roast: Makes best soup
  • Carrots: Cut in chunks
  • Onion: Adds good flavor
  • Celery: Gives nice crunch
  • Garlic: Fresh minced
  • Dried Herbs: Parsley, oregano, marjoram
  • More Herbs: Thyme, basil
  • Black Pepper: Fresh ground
  • Beef Broth: Low salt kind
  • Tomatoes: Small diced
  • Worcestershire: Adds rich taste
  • Bay Leaves: For flavor
  • Potatoes: Gold ones best
  • Green Beans: Fresh cut
  • Fresh Herbs: For topping

How to Make It

Brown the Meat:
Heat oil in big pot over medium-high. Cook chuck roast till brown all sides. Take out and save.
Cook First Veggies:
Put carrots, onions, celery in same pot. Cook 5 minutes till getting soft. Stir so they don't burn.
Add Flavors:
Turn heat lower. Put in garlic and all dried herbs. Stir about a minute till smells good.
Make Soup Base:
Pour in broth, tomatoes, Worcestershire sauce. Put bay leaves and meat back in. Let cook slow 1½ to 2 hours till meat gets real tender.
Add More Veggies:
Put in potatoes and green beans. Cook 20 more minutes till soft.
Fix the Meat:
Take meat out. Pull apart with forks. Take out any fat. Take bay leaves out too.
Clean it Up:
Spoon off extra fat from top if you want soup less rich.
Finish Up:
Put meat back in. Heat 5 minutes more. Add fresh herbs on top when serving.
A hearty bowl of vegetable and beef stew featuring chunks of carrots, potatoes, peas, and tender meat in a rich broth. Pin it
A hearty bowl of vegetable and beef stew featuring chunks of carrots, potatoes, peas, and tender meat in a rich broth. | zestplate.com

Best Meat to Use

Chuck roast makes best soup. Has good fat that melts while cooking, makes meat tender and broth rich. Cooks slow till it falls apart with fork. Makes soup taste like old-time cooking that warms you up good.

Pick Good Veggies

Fresh carrots taste sweetest. Celery and onions make good base flavor. Gold potatoes stay firm, don't get mushy. Don't like green beans? Use peas instead. Add what your family likes - soup works with most vegetables.

Cook it Slow

Don't rush cooking - slow makes it better. Let meat simmer till real tender. No fast boiling or meat gets tough. Herbs mix better when cooked slow. Makes broth rich and meat so soft it falls apart.

Save for Later

Soup freezes great. Let cool first. Put in bags flat - saves space in freezer. Thaw in fridge overnight when ready to eat. Heat slow on stove. Tastes just as good warmed up later.

Make it Taste Better

Want more flavor? Add fresh black pepper. Splash more Worcestershire sauce. Try bit of Cajun spice if you like heat. Make it how you like - add stuff from your kitchen. Taste while cooking and fix seasoning as you go.

A hearty bowl of beef vegetable soup featuring chunks of tender meat, carrots, celery, and peas in a savory broth. Pin it
A hearty bowl of beef vegetable soup featuring chunks of tender meat, carrots, celery, and peas in a savory broth. | zestplate.com

Frequently Asked Questions

→ What meat works best?

Any slow cook beef works. Cheap cuts get soft. Cut it bite size. Trim fat first. Brown it good start.

→ Need different broth?

Chicken works fine. Veggie stuff's lighter. Mix kinds maybe. Water works too. Just need good base.

→ Want more heat?

Add hot pepper bits. Red flakes work good. Hot sauce helps too. Start small though. Can't take heat out.

→ Rather skip meat?

Add more beans instead. Thick mushrooms work. Use veggie broth. Season it good. Still fills you up.

→ Got no fresh herbs?

Dry ones work fine. Use bit less though. Mix kinds you got. Italian mix works. Even tea herbs good.

→ Getting too thick?

Add more broth. Thin with hot water. Less veggies next time. Watch potato amount. Easy fix quick.

→ Taking it places?

Keep it hot wrapped. Pack extra broth. Heat up there. Bring fresh herbs. Maybe take backup.

→ Need it faster?

Cut stuff smaller. Higher heat first bit. Use soft veggies. Quick cook meat first. Still tastes good.

→ Making big batch?

Double works fine. Need bigger pot. More time maybe. Stir more often. Freezes real nice.

→ Want more taste?

Brown meat more. Cook onions brown. Add wine maybe. More herbs help. Even soy sauce works.

→ Veggies too soft?

Add em later. Cook less time. Cut bigger pieces. Watch the heat. Keep some crisp.

→ Meat not soft?

Cook longer time. Cut it smaller. Lower the heat. Keep lid on tight. Add broth if needed.

Conclusion

Like this? Try thick beef stew next. Or make bean soup with pasta. Both fill you up nice.

Vegetable Beef Soup Recipe

Warm beef soup fix.

Prep Time
20 Minutes
Cook Time
150 Minutes
Total Time
170 Minutes
By: Fatiha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 2 ½ tablespoons vegetable oil.
02 3-4 lb chuck roast.
03 2 carrots, peeled and chopped.
04 1 medium onion, chopped.
05 2 ribs celery, chopped.
06 2 cloves garlic, minced.
07 1 teaspoon dried parsley.
08 ½ teaspoon dried oregano.
09 ½ teaspoon dried marjoram.
10 ¼ teaspoon dried thyme leaves.
11 ¼ teaspoon dried basil.
12 ¼ teaspoon fresh ground black pepper.
13 7-8 cups low sodium beef broth.
14 1 (14.5-ounce) can petite diced tomatoes.
15 1 tablespoon Worcestershire Sauce.
16 2 bay leaves.
17 2 medium Yukon Gold potatoes, diced.
18 ¼ pound green beans, trimmed and cut into 1-inch bite-sized pieces.
19 2 teaspoons chopped fresh parsley or thyme.

Instructions

Step 01

Heat 1 1/2 tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear to brown each side. Remove it from the pot and plate it.

Step 02

Reduce the heat to medium. If needed, add more vegetable oil. Add the carrots, onions, and celery and cook for 5 minutes or until the onions and celery are tender.

Step 03

Reduce the heat to low. Add the minced garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly to enhance the aroma.

Step 04

Add the beef broth, diced tomatoes, Worcestershire Sauce, bay leaves, and browned chuck roast to the pot. Simmer gently for about 1 ½-2 hours until the beef is fork-tender.

Step 05

Add the potatoes and green beans and continue to simmer until they are tender, about 20 minutes further.

Step 06

Remove the chuck roast from the pot and let it cool on a cutting board. Shred with 2 forks, discarding any fat and cartilage. Remove and discard the bay leaves.

Step 07

Skim the fat from the top of the soup using a small ladle for a leaner broth.

Step 08

Return the shredded beef to the pot and warm for another 5 minutes. Garnish with chopped fresh herbs, if desired.

Notes

  1. Slowly simmer the chuck roast until fork tender; do not boil to maintain tenderness.
  2. Feel free to substitute with vegetables of your choice. Frozen peas can replace green beans; add them 5 minutes before completing the soup.
  3. Use Yukon Gold or red potatoes for best results as they hold up well in soups and stews.
  4. You can replace all herbs (oregano, marjoram, thyme, basil) with 1 1/2 teaspoons of Italian Seasoning for a more convenient option.
  5. Use a spoon or ladle with patience to skim the fat for a clearer soup.

Tools You'll Need

  • Dutch oven or heavy stockpot.
  • Cutting board.
  • Knives for chopping.
  • Ladle.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Celery.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 412
  • Total Fat: 24 g
  • Total Carbohydrate: 12 g
  • Protein: 38 g