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Tasty Vegetable Beef Soup

Featured in: Warm and Comforting Soup Recipes

Sear beef pieces in heated pot, toss in onions and garlic until tender. Add flavorful broth, maintain gentle heat. Toss in carrots, celery, potatoes toward finish to keep firm. Sprinkle with herbs, add salt and pepper. Cook about an hour until beef gets soft. Creates plenty of hearty soup.

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Updated on Thu, 17 Apr 2025 21:08:35 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. | cookingkitchn.com

Whip up this filling Veggie Beef Soup once autumn rolls in. Soft beef bits combine with crisp vegetables including onions, celery, carrots, potatoes, tomatoes, and green beans. Pair with toasty bread spread with butter for a dish that'll leave you feeling cozy and satisfied.

Benefits of This Hearty Soup

Just right for chilly weather, this soup's like a hug in a dish. The beef cooks till it's super soft, and the veggies turn out perfectly done. The aroma while it's simmering will remind you of family kitchens from your childhood. Works great for big family meals or solo evenings at home. Every bite will heat you up and keep you full.

Ingredients List

  • Oil: To brown meat and soften veggies
  • Chuck Roast: Creates richest flavor
  • Onion: Builds base taste
  • Carrots: Chopped into bite-sized pieces
  • Celery: Adds texture
  • Garlic: Freshly chopped
  • Black Pepper: Newly ground
  • Dried Herbs: Marjoram, oregano, parsley
  • More Herbs: Basil, thyme
  • Beef Broth: Reduced sodium version
  • Tomatoes: Cubed small
  • Worcestershire: For depth of flavor
  • Bay Leaves: Enhances broth
  • Potatoes: Yukon gold preferred
  • Green Beans: Trimmed and cut
  • Fresh Herbs: For garnish

Cooking Instructions

Sear the Beef:
Warm oil in large soup pot on medium-high fire. Sear chuck pieces until browned on all edges. Remove and set aside.
Sauté Vegetables:
Toss onions, carrots, celery into empty pot. Cook about 5 minutes until they start getting tender. Keep stirring to avoid browning too much.
Mix in Seasonings:
Reduce heat. Add garlic with all dried seasonings. Cook roughly 60 seconds until fragrant.
Create the Base:
Add broth, tomatoes, and Worcestershire. Return meat and drop in bay leaves. Simmer slowly for 1½-2 hours until beef turns fork-tender.
Include Remaining Veggies:
Drop in green beans and potatoes. Continue cooking another 20 minutes until veggies soften.
Prepare the Meat:
Take out beef chunks. Shred using two forks. Remove any fatty bits. Fish out bay leaves too.
Skim if Needed:
Remove extra fat from surface if you want a lighter broth.
Final Touches:
Return shredded meat. Warm through about 5 minutes more. Sprinkle with fresh herbs before you serve.
A nourishing bowl of beef and vegetable soup showing colorful chunks of carrots, potatoes, peas, and soft beef pieces in flavorful broth. Pin it
A nourishing bowl of beef and vegetable soup showing colorful chunks of carrots, potatoes, peas, and soft beef pieces in flavorful broth. | cookingkitchn.com

Ideal Beef Selection

Chuck roast can't be beat for this soup. It's got the right amount of fat that dissolves during cooking, leaving meat that falls apart and broth with deep flavor. It breaks down when cooked slowly. Gives the soup that old-fashioned taste that'll warm you right up.

Vegetable Tips

Go with fresh carrots for natural sweetness. Onions and celery create the flavor foundation. Yukon golds hold their shape without turning mushy. Not into green beans? Swap in some peas. Toss in whatever veggies your folks enjoy - this soup's pretty flexible with most produce.

Simmer Patiently

Take your time cooking - slower is always better. Let that beef bubble gently until it's melt-in-your-mouth soft. Avoid rapid boiling or you'll end up with tough meat. Herbs blend in much nicer with patient cooking. You'll get a fuller broth and beef that shreds easily.

Storage Options

This soup stores wonderfully in the freezer. Cool it completely first. Store in flat freezer bags to save room. Defrost in your fridge the day before eating. Warm up slowly on the stovetop. It'll taste just as wonderful when reheated.

Flavor Boosters

Need more zing? Grind in some extra black pepper. Add another dash of Worcestershire sauce. Try a pinch of Cajun seasoning if you want some kick. Customize it to your liking - use what's already in your pantry. Sample as you cook and adjust seasonings along the way.

A comforting dish of vegetable beef soup showing tender meat morsels, bright carrots, green peas, and celery swimming in rich broth. Pin it
A comforting dish of vegetable beef soup showing tender meat morsels, bright carrots, green peas, and celery swimming in rich broth. | cookingkitchn.com

Frequently Asked Questions

→ What meat works best?

Tough beef cuts work great. Budget meats turn tender. Dice into small chunks. Cut away fat before cooking. Make sure to brown it well first.

→ Need different broth?

Chicken broth works too. Vegetable stock tastes lighter. Try combining types. Plain water can work. Just need something flavorful underneath.

→ Want more heat?

Toss in some chili pieces. Chili flakes do the job. Try adding some hot sauce. Start with just a little. Remember you can't make it milder later.

→ Rather skip meat?

Put in extra beans instead. Chunky mushrooms are nice. Switch to vegetable stock. Add plenty of spices. You'll still feel full after.

→ Got no fresh herbs?

Dried herbs are perfectly fine. Just use smaller amounts. Combine what you have available. An Italian blend works great. Even herbal tea works surprisingly well.

→ Getting too thick?

Pour in more stock. Water it down a bit. Use fewer vegetables next time. Watch how many potatoes you add. It's an easy problem to fix.

→ Taking it places?

Keep it warm with wrapping. Bring extra liquid along. Warm it up when you arrive. Pack some fresh herbs separately. Maybe bring a backup dish just in case.

→ Need it faster?

Make smaller vegetable chunks. Start with higher temperature. Pick quick-cooking vegetables. Cook the meat separately first. It'll still taste wonderful.

→ Making big batch?

Just double everything. You'll want a larger cooking pot. It might take longer. Stir it more frequently. It'll freeze really well too.

→ Want more taste?

Get the meat really browned. Cook onions until caramelized. Try adding some wine. Use more herbs in your mix. A splash of soy sauce works wonders.

→ Veggies too soft?

Put them in toward the end. Reduce cooking time. Cut them into bigger pieces. Lower your cooking temperature. Some crunch is good anyway.

→ Meat not soft?

Let it simmer longer. Cut smaller pieces next time. Turn the heat down. Keep the pot covered well. Add more liquid if needed.

Conclusion

Enjoyed this? Go for chunky beef stew next time. Or try pasta with bean soup. They'll both satisfy your hunger.

Hearty Beef Vegetable Soup

Cozy beef soup treat.

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

Category: Cozy Soups

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

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

Ingredients

01 2 ½ tablespoons cooking oil.
02 3-4 lb beef chuck roast.
03 2 carrots, cleaned and diced.
04 1 medium onion, diced.
05 2 stalks celery, diced.
06 2 cloves garlic, finely chopped.
07 1 teaspoon dry parsley.
08 ½ teaspoon dry oregano.
09 ½ teaspoon dry marjoram.
10 ¼ teaspoon dry thyme.
11 ¼ teaspoon dry basil.
12 ¼ teaspoon freshly ground black pepper.
13 7-8 cups low salt beef stock.
14 1 (14.5-ounce) can small diced tomatoes.
15 1 tablespoon Worcestershire Sauce.
16 2 bay leaves.
17 2 medium Yukon Gold potatoes, cubed.
18 ¼ pound green beans, ends removed and sliced into 1-inch chunks.
19 2 teaspoons fresh chopped parsley or thyme.

Instructions

Step 01

Warm up 1 1/2 tablespoons of cooking oil in a Dutch oven or sturdy pot over medium-high heat. Put in the chuck roast and brown all sides. Take it out and set aside.

Step 02

Turn down the heat to medium. Add more oil if needed. Toss in the carrots, onions, and celery and cook until soft, about 5 minutes.

Step 03

Lower the heat. Throw in the chopped garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Stir non-stop for a minute to bring out the flavors.

Step 04

Pour in the beef stock, tomatoes, Worcestershire Sauce, bay leaves, and add back the browned meat. Let everything bubble gently for 1 ½-2 hours until meat gets really soft.

Step 05

Toss in the potatoes and green beans and keep simmering for another 20 minutes until they get tender.

Step 06

Take out the meat and let it cool a bit on a cutting board. Use two forks to pull it apart, getting rid of any fat bits. Fish out and throw away the bay leaves.

Step 07

Use a small ladle to scoop off the fat from the top of the soup for a lighter broth.

Step 08

Put the shredded meat back in the pot and warm it up for 5 more minutes. Sprinkle with fresh herbs if you want.

Notes

  1. Cook the meat slow and low until it falls apart easily with a fork, but don't let it boil too hard or it'll get tough.
  2. Switch up the veggies if you want. Frozen peas work great instead of green beans, just add them with 5 minutes left to cook.
  3. Stick with Yukon Gold or red potatoes since they don't fall apart in soup like other kinds.
  4. To make things easier, swap all the separate herbs for 1 1/2 teaspoons of Italian Seasoning.
  5. Take your time when skimming off the fat with a spoon or ladle for a clearer soup.

Tools You'll Need

  • Dutch oven or big sturdy pot.
  • Cutting board.
  • Sharp knives for dicing.
  • 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