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Homemade Vegetable Beef Soup Recipe

A slow-simmered Vegetable Beef Soup with tender chunks of beef and wholesome fresh vegetables like carrots, potatoes, tomatoes, and green beans.
Course main meal soup
Cuisine American
Keyword best vegetable beef soup, easy vegetable soup, homemade vegetable beef soup, how to make vegetable beef soup
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 8 servings
Calories 412kcal
Author Beth Pierce

Ingredients

  • 2 1/2 tablespoons olive oil
  • 3-4 lb chuck roast
  • 7-8 cups low sodium beef broth
  • 1/4 teaspoon fresh ground black pepper
  • 2 bay leaves
  • 1 medium onion chopped
  • 2 ribs celery chopped
  • 2 carrots peeled and chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried basil
  • 2 medium Yukon Gold potatoes diced
  • 1/4 pound green beans trimmed and cut in 1 inch bite-sized pieces
  • 1 can 14.5 ounce petite diced tomatoes
  • 1 tablespoon Worcestershire Sauce

Instructions

  • Heat 1 1/2 tablespoons of olive oil in a Dutch oven or heavy stockpot over medium to medium-high heat.  Add the chuck roast and sear to brown each side. Add about 3 cups of beef broth (or enough to cover it), black pepper, and bay leaves.  Simmer for 2 1/2 - 3 hours or until fork tender.
  • After the beef has simmered for about 2 hours, heat 1 tablespoon of canola oil in a separate Dutch oven or heavy stockpot over medium heat.  Add onion, celery, and carrot; cook for 5-7 or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme, and basil; cook for 1 minute, stirring constantly.
  • Add 4 cups beef broth, potatoes, green beans, diced tomatoes, and Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in, being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.
  • Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks, discarding the fat and the cartilage. Add the shredded beef to the pot and warm for 5 minutes.

Notes

  • 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.

Nutrition

Calories: 412kcal | Carbohydrates: 12g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 573mg | Potassium: 1313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2723IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 4mg