This Slow-Simmered Vegetable Beef Soup is the kind of meal that feels like a hug in a bowl. Made with tender chunks of chuck roast, slowly simmered until they fall apart with a spoon, it’s a hearty blend of garden vegetables and savory broth that warms you from the inside out. The base is built on classic aromatics—onions, celery, and carrots—then layered with potatoes, tomatoes, and green beans for texture and color.
The broth is rich and flavorful, infused with herbs like thyme and parsley, and gently thickened by the natural starches from the potatoes. It’s a one-pot wonder that’s perfect for chilly evenings, weekend gatherings, or batch cooking for the week. Serve it with crusty baguettes or cornbread slathered in soft sweet cream butter, and you’ve got a meal that satisfies every craving for comfort and nourishment.
This soup is naturally gluten-free, packed with protein, fiber, and vitamins, and can be easily adapted to include seasonal vegetables or pantry staples. It’s a wholesome, feel-good dish that’s as nourishing as it is nostalgic.
🧺 INGREDIENTS: (Serves 6–8)
- 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: Sauté the Aromatics
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: Build 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.
Would you like this added to your “Comfort Classics” collection or paired with complementary recipes like cheddar cornbread muffins or roasted garlic butter baguettes? I can also help you format it for printable cards or create a themed fall and winter soup set for your archive 🍂🥖
