Vegetable Beef Soup Recipe

If you’re looking for a rich, hearty and full-flavored soup, you’ve found it in this wonderful beef and vegetable soup recipe. Expect a warming, cozy dish with juicy simmered chuck roast and vegetables with plenty of flavor. It’s lovely served with crusty bread or cornbread with creamy salted butter.

This hearty fall and winter soup is hearty and wholesome. The whole family will love the bold flavors. And even if it isn’t fall or winter, this soup is still delicious and always worth making! The flavors are so soul-nourishing you can’t help but love it.

This is the kind of soup grandma used to love making. And if you loved that nostalgic dish, you’ll definitely love this version. Chuck roast is the best kind of beef to use if you can find it. It’s just so tender and tasty as well. The cartilage and fat content makes it a great cut of beef for long, slow cooking.

Why You’ll Love the Recipe

This gorgeous soup combines beef with vegetables, herbs and more, and the result is cozy and delicious.

How to Serve It

Enjoy this beef vegetable soup with crusty bread on the side. 

Can You Make It Ahead?

Yes, you can prepare it in advance and warm it back up if you want.

Variations and Substitutions

Use ground beef in place of chuck roast if you like. Just brown it first and then discard the excess grease before continuing with the recipe. Add it back in when you simmer the vegetables. If you want to use frozen peas in place of the beans, just add them 5 minutes before the end of the cooking time. Add extra beef broth for a less chunky result. You can use 1½ teaspoons of italian seasoning instead of the marjoram, thyme, oregano, and basil.

Ingredients needed:

• Chuck roast
• Olive oil
• Bay leaves
• Low-sodium beef broth
• Onion
• Black pepper
• Carrots
• Celery ribs
• Dried parsley
• Minced garlic cloves
• Dried thyme
• Dried oregano
• Dried marjoram
• Dried basil
• Green beans
• Yukon Gold potatoes
• Diced tomatoes
• Worcestershire sauce

How to make Vegetable Beef Soup Recipe:

Heat 1½ tablespoons of the oil in a heavy pot, then add the meat and sear to brown all over.

Add 3 cups of broth, or enough to cover, then add the bay leaves and pepper, and simmer for 2½ to 3 hours, until tender.

After the first 2 hours, heat a tablespoon of oil in a pot and saute the onion, carrot and celery for about 6 minutes or until tender.

Turn down the heat and add the garlic, oregano, parsley, thyme, basil, and marjoram.

Cook for a minute, stirring periodically.

Add 4 cups of broth as well as the beans, potatoes, worcestershire sauce, and tomatoes.

Add 1½ cups of broth you cooked the meat in (discard the bay leaves).

Simmer for 20 to 30 minutes, until the veggies are tender.

Take the meat out and let it cool on a chopping board.

Use 2 forks to shred it and discard any cartilage or fat.

Put the shredded beef back in the pot and warm it back up for a few minutes.

This mouthwatering beef and vegetable soup is so easy to make and the flavors are wonderful. It’s a lovely soup for the fall and winter but it’s also great if you want a cozy, hearty dinner.

Storage Instructions

Leftovers will keep for up to 4 days in an airtight container in the fridge. Warm it back up in a pan on the stove or at 50% power in the microwave. You can also freeze it for up to 3 months, thawing overnight in the fridge.

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