This Vegetable Beef Soup is the kind of meal that wraps around you like a warm blanket. Made with tender chunks of chuck roast simmered low and slow until melt-in-your-mouth soft, it’s a robust blend of savory beef, aromatic vegetables, and a tomato-rich broth that’s both nourishing and deeply flavorful.
The base begins with seared beef and sautéed onions, celery, and carrots—building layers of flavor from the very first step. Potatoes add heartiness, green beans bring a fresh snap, and diced tomatoes lend brightness and body to the broth. Seasoned with herbs like thyme and parsley, this soup is a wholesome, one-pot wonder that’s perfect for chilly evenings, family gatherings, or meal prep for the week.
Serve it with crusty baguettes, cornbread slathered in sweet cream butter, or even over rice for a rustic twist. It’s naturally gluten-free, packed with protein and fiber, and endlessly adaptable to what’s in season or in your pantry.
🧺 INGREDIENTS: (Serves 6–8)
For the Soup:
- 1½ lbs chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 stalks celery, chopped
- 3 carrots, peeled and sliced
- 3 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 1 can (14.5 oz) diced tomatoes
- 2 cups potatoes, peeled and cubed
- 1½ cups green beans, trimmed and cut into 1-inch pieces
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper to taste
- Optional: 1 bay leaf, ½ tsp paprika, splash of Worcestershire sauce
👩🍳 INSTRUCTIONS:
Step 1: Sear the Beef
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes in batches, searing until browned on all sides. Remove and set aside.
Step 2: Build the Flavor Base
In the same pot, add onion, celery, and carrots. Sauté for 5–7 minutes until softened and fragrant. Add garlic and cook for another minute.
Step 3: Simmer the Broth
Return the beef to the pot. Pour in beef broth and diced tomatoes (with juice). Add thyme, parsley, bay leaf, paprika, and Worcestershire if using. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, or until beef is tender.
Step 4: Add the Vegetables
Add potatoes and green beans. Simmer uncovered for another 30 minutes, or until vegetables are fork-tender. Adjust seasoning with salt and pepper.
Step 5: Serve & Enjoy
Ladle into bowls and serve hot with crusty bread, cornbread, or a dollop of sour cream. Garnish with fresh parsley if desired.
🍽️ Tips & Variations:
- Make It a Stew: Reduce broth slightly and add more potatoes for a thicker texture.
- Slow Cooker Option: Sear beef and sauté veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
- Freezer-Friendly: Cool completely and freeze in portions for up to 3 months.
- Flavor Boost: Add a splash of balsamic vinegar or red wine for depth.
