1. Home
  2. Recipes
  3. Vegetable Beef Soup Recipe

Vegetable Beef Soup Recipe

Featured in Comforting Bowls.

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.

Pin it Share it Send it Print it Jump To Recipe
Fatiha
Updated on Fri, 02 May 2025 12:23:34 GMT
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

Whip up this filling Vegetable Beef Soup once autumn rolls in. Soft beef pieces combine with garden-fresh veggies including onions, celery, carrots, potatoes, tomatoes, and green beans. Pair with crusty bread slathered in butter for a truly satisfying meal that'll warm your soul.

Benefits of This Hearty Soup

This soup's just what you need when it's chilly outside, like wrapping yourself in a blanket. The beef cooks until it's fork-tender, and the veggies turn out perfectly. Your kitchen will smell incredible while it simmers - reminds you of visiting grandma. Works great for family gatherings or solo evenings at home. Every bite warms you from the inside out and keeps you full.

What You Need

  • Oil: To brown everything nicely
  • Chuck Roast: The ideal meat choice
  • Carrots: Sliced into bite-sized pieces
  • Onion: Creates base flavor
  • Celery: Adds subtle texture
  • Garlic: Freshly chopped
  • Dried Herbs: Oregano, marjoram, parsley
  • More Herbs: Basil, thyme
  • Black Pepper: Cracked by hand
  • Beef Broth: Reduced sodium variety
  • Tomatoes: Cubed small
  • Worcestershire: For depth of taste
  • Bay Leaves: Infuses aroma
  • Potatoes: Yukon golds work best
  • Green Beans: Trimmed fresh
  • Fresh Herbs: For garnishing

How To Make Vegetable Beef Soup

Sear the Beef:
Warm oil in large Dutch oven over medium-high heat. Sear chuck roast pieces until browned on all sides. Remove and set aside.
Soften Base Vegetables:
Toss carrots, onions, and celery into the same pot. Cook for about 5 minutes until they start to soften. Keep stirring to prevent burning.
Incorporate Seasonings:
Reduce heat. Add garlic and all your dried herbs. Cook for roughly one minute until fragrant.
Create Your Foundation:
Add the broth, tomatoes, and Worcestershire sauce. Return bay leaves and meat to the pot. Simmer slowly for 1½-2 hours until the beef becomes super tender.
Introduce Remaining Vegetables:
Add your potatoes and green beans. Continue cooking another 20 minutes until vegetables soften.
Prepare the Meat:
Remove beef chunks. Shred with two forks. Get rid of any fatty bits. Don't forget to fish out those bay leaves.
Skim if Needed:
If you want a lighter soup, scoop off any excess fat floating on top.
Complete Your Soup:
Return shredded meat to pot. Warm everything together for 5 more minutes. Sprinkle with fresh herbs when you serve it up.
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

Ideal Beef Selection

Chuck roast can't be beat for this soup. It contains just enough fat that dissolves during cooking, making the meat incredibly tender and broth extra flavorful. It breaks down beautifully during slow cooking until it's fall-apart soft. Gives your soup that old-fashioned homey taste that really hits the spot.

Choosing Your Vegetables

Younger carrots offer the best sweetness. Onions and celery create a classic flavor foundation. Yukon golds hold their shape better than other potatoes. Not a fan of green beans? Swap in some peas. Feel free to adjust based on what your family enjoys - this soup works with practically any veggie combo.

Patience Pays Off

Take your time cooking this soup - rushing won't do it justice. Let the beef bubble gently until perfectly tender. Avoid aggressive boiling or you'll end up with tough meat. Herbs infuse much better during long cooking. The result is a richer broth and meat that practically dissolves on your tongue.

Storage Tips

This soup stores wonderfully in the freezer. Just cool it completely first. Store in freezer bags laid flat to save freezer space. When ready to eat, thaw overnight in your refrigerator. Warm slowly on the stovetop. The flavors often get even better after being stored.

Flavor Boosters

Need extra zing? Grind in some fresh black pepper. Try an extra dash of Worcestershire sauce. Add a pinch of Cajun seasoning if you want some kick. Don't be afraid to make it your own with whatever's in your pantry. Sample as you cook and tweak the seasonings to match your taste buds.

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