Vegetable Beef Soup

August 25, 2020 by Beth Pierce 58 Comments

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Beef Vegetable Soup is made with tender chunks of slow simmered chuck roast with onions, celery, carrots, potatoes, tomatoes, and green beans. I love to serve this tasty soup with crusty baguettes or cornbread with soft sweet cream butter. This Vegetable Beef Soup is a wholesome, hearty fall and winter meal that you can feel good about serving your family. Nothing warms the soul like a hot bowl of soup.

Beef Vegetable Soup is made with tender slow simmered chuck roast with celery, carrots, potatoes, tomatoes and green beans.

Fall is right around the corner, and with it comes all things soup, stew, and chowder related. Oh, have I mentioned this is my favorite time of the year? My idea of heaven is an endless fall. If you are like me, then you can not get enough fall recipes. Have you tried any of my other soups, chowders, or stews? This Vegetable Beef Soup recipe, Italian Wedding Soup, Chicken Stew, and Corn Chowder are just a few of our favorites.

You are going to really love this slow-cooked hearty Vegetable Beef soup. I like to make this soup with a slow simmered chuck roast. It tastes so much better and is more tender than using beef stew meat or sirloin steak. Wholesome fresh vegetables are then added for optimum flavor and nutrition. Prepare to go down memory lane with a soup just as tasty as Grandma used to make.

I like to make this Vegetable Beef Soup with a slow simmered chuck roast.

How to make Vegetable Beef Soup

Start by browning the chuck roast in a Dutch oven or heavy stock pot. Then add some beef broth, fresh ground black pepper, and bay leaves. Let it simmer for about 2 1/2 hours or until it is fork-tender.

Meanwhile, in a separate Dutch oven or large pot, heat a little canola oil over medium heat. Now add the onions, celery, and carrots and cook until the onions and celery are tender. Then add the minced garlic, parsley, oregano, marjoram, thyme, and basil. Cook for about 1 minute, stirring constantly. Next, add the remaining beef broth, potatoes, green beans, diced tomatoes, and Worcestershire Sauce. Now spoon in about 1 1/2 cups of the broth that you cooked the chuck roast in, being careful to discard the bay leaves. Simmer until everything is tender.

Remove the chuck roast from the pot and let it cool on a cutting board. Then shred it with two forks discarding the fat and the cartilage. Now add the shredded beef to the pot of soup and warm for a few minutes.

How to make a hearty and delicious Vegetable Beef Soup that is perfect for Fall

What cut of beef is best for this soup?

I personally think chuck roast is the best for Vegetable Beef Soup because of its flavor and tenderness. Chuck roast has fat and cartilage, and that is what makes it so tender after it is slowly simmered. However, you can also use beef stew meat or sirloin. Both of those cuts of beef can be cooked in the same Dutch oven as the soup. Simply brown the meat first, then plate it. Then add it back when simmering the vegetables

You can also use ground beef. Simply brown it first, then plate it. Remove excess fat from the pot before proceeding with the rest of the recipe. Add the cooked ground beef back when simmering the veggies.

A slow simmered Vegetable Beef Soup with tender chunks of beef and wholesome fresh vegetables.

Recipe notes and helpful tips

Slowly simmer the chuck roast until fork tender. Do not boil.
Add about 1 1/2 cups of the broth that you cooked the chuck roast in back to the soup. It has a lot of fat in it, so I don’t add the whole thing back. If you have the time for added flavor, refrigerate the broth, skim off the fat and add it all back to the soup.
If there is a vegetable that you do not like, replace it with something that you do like. For instance, replace the green beans with frozen peas however, add them about 5 minutes prior to the soup being ready,
Russet potatoes are great for baking and mashing but not for soups. Use Yukon Golds or red potatoes, as they hold up very well in soups and stews.
I like my soup chunky, but if you don’t add more beef broth.
Season with plenty of fresh ground pepper but go easy on the salt. Even low-sodium beef broth has plenty of sodium in it.
Vegetable Beef Soup freezes well for up to 3 months. See my section on freezing and reheating the soup.

A hearty wholesome vegetable beef soup that you can feel good about feeding your family.

How to Freeze and Reheat Soup

Start by cooling the soup. If hot soup is placed in the freezer, it could potentially warm the freezer and cause other foods to defrost, thereby leaving them vulnerable to bacteria. For a quick cool down, place the pot in an ice bath and stir to cool. However, do not submerge it or allow any of the ice water into the soup pot.
Ladle the cooled soup into quart or gallon-size freezer bags. Be sure to mark the bags with the date and the contents. Keep in mind that liquids expand when frozen so leave about an inch at the top of the bag for expansion. On the flip side, you don’t want it to get freezer burnt, so remove any excess air.
Lay them down in a single layer on cookie sheets in the freezer. Once fully frozen, stack the bags in the freezer to save on space.
Thaw in the fridge overnight. Reheat on the stovetop on low so as not to overcook any ingredients.

How do you add flavor to beef soup?

Add fresh cracked black pepper, salt, garlic, oregano, marjoram, thyme, and basil. You could also add a little Worcestershire Sauce, soy sauce, tomato sauce, seasoned salt, or even a few pinches of Cajun seasoning.

More soup recipes you will love!