Hearty Vegetable Beef Soup Recipe

Warm up with this comforting Vegetable Beef Soup, a perfect blend of tender chuck roast, vibrant vegetables, and savory herbs. This one-pot meal is ideal for cozy dinners or meal prep, delivering rich flavors and wholesome goodness in every spoonful.

Ingredients

• 2 1/2 tbsp canola oil, divided
• 3–4 lb chuck roast
• 7–8 cups low-sodium beef broth
• 1/4 tsp freshly ground black pepper
• 2 bay leaves
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp dried marjoram
• 1/4 tsp dried thyme leaves
• 1/4 tsp dried basil
• 2 medium Yukon Gold potatoes, diced
• 1/4 lb green beans, trimmed and cut into 1-inch pieces
• 1 (14.5 oz) can petite diced tomatoes
• 1 tbsp Worcestershire sauce

Instructions

1. Sear the Beef: Heat 1 1/2 tbsp canola oil in a Dutch oven or heavy stockpot over medium to medium-high heat. Add the chuck roast and sear until browned on all sides. Pour in 3 cups of beef broth (or enough to cover the roast), add black pepper and bay leaves, and bring to a simmer. Cover and cook for 2 1/2 to 3 hours, or until the beef is fork-tender.
2. Prepare the Vegetables: After the beef has simmered for about 2 hours, heat 1 tbsp canola oil in a separate large skillet over medium heat. Add onion, celery, and carrots, and sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
3. Combine Ingredients: Once the beef is tender, shred it into bite-sized pieces using two forks, discarding any excess fat. Add the sautéed vegetables, potatoes, green beans, diced tomatoes, Worcestershire sauce, parsley, oregano, marjoram, thyme, and basil to the pot. Pour in the remaining 4–5 cups of beef broth, adjusting to your desired consistency.
4. Simmer the Soup: Bring the soup to a gentle boil, then reduce to a simmer. Cook for 20–30 minutes, or until the potatoes and green beans are tender. Stir occasionally and taste for seasoning, adding more salt or pepper if needed.
5. Serve: Remove the bay leaves and ladle the soup into bowls. Serve hot with crusty bread or crackers for a complete meal.

Tips for Success

• Make it Ahead: This soup tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
• Customize: Swap Yukon Gold potatoes for red potatoes or add other veggies like peas or corn for variety.
• Low-Sodium Option: Use low-sodium broth and canned tomatoes to control salt levels, adjusting seasoning to taste.

Enjoy this soul-warming Vegetable Beef Soup, perfect for chilly days or when you need a hearty, home-cooked meal!

Serves: 6–8 | Prep Time: 20 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes