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 beef vegetable soup recipe, how do I make vegtable beef soup, how to make beef vegetable soup, how to make vegetable beef soup, vegetable beef soup recipe

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings servings

Calories 412kcal

Author Beth Pierce

Ingredients

2 ½ tablespoons vegetable oil
3-4 lb chuck roast
2 carrots peeled and chopped
1 medium onion chopped
2 ribs celery chopped
2 cloves garlic minced
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried marjoram
¼ teaspoon dried thyme leaves
¼ teaspoon dried basil
¼ teaspoon fresh ground black pepper
7-8 cups low sodium beef broth
1 (14.5-ounce) can petite diced tomatoes
1 tablespoon Worcestershire Sauce
2 bay leaves
2 medium Yukon Gold potatoes diced
¼ pound green beans trimmed and cut in 1 inch bite-sized pieces
2 teaspoons chopped fresh parsley or thyme

Instructions

Heat 1 1/2 tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear to brown each side. Remove it from the pot and plate it.
Reduce the heat to medium. If needed, add more vegetable oil. Add the carrots, onions, and celery and cook for 5 minutes or until the onions and celery are tender.
Reduce the heat to low. Add the minced garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly.
Add the beef broth, diced tomatoes, Worcestershire Sauce, bay leaves, and browned chuck roast to the pot. Simmer for about 1 ½-2 hours or until fork tender. Add the potatoes and green beans and simmer until tender, about 20 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. Remove and discard the bay leaves. Use a small ladle to skim any fat off the top of the soup. Add the shredded beef to the pot and warm for 5 minutes. If desired, garnish with chopped fresh herbs.

Notes

Slowly simmer the chuck roast until fork tender. Do not boil.
If you do not like a vegetable, replace it with something you like. For instance, you could replace the green beans with frozen peas; however, you should add them about 5 minutes before the soup is done.
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.
To make it easy, you can substitute 1 1/2 teaspoons of Italian Seasoning for the oregano, marjoram, thyme, and basil.
Skim the fat from the top of the soup using a ladle and a little patience.

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