Few dishes are as comforting and satisfying as a warm bowl of Beef Vegetable Soup. With tender chunks of slowly simmered chuck roast, a medley of hearty vegetables, and a rich, flavorful broth, this soup is the perfect dish for crisp fall and winter days. Pair it with crusty baguettes or cornbread slathered with sweet cream butter, and you have a meal that warms the soul and delights the taste buds.
Here’s how to make this wholesome and hearty soup that your family will love.
Why You’ll Love This Soup
- Wholesome and Nutritious: Packed with protein from the beef and fiber from fresh vegetables.
- Hearty and Filling: Perfect as a standalone meal or with a simple side of bread.
- Versatile: Swap or add your favorite veggies to make it your own.
- Great for Leftovers: Tastes even better the next day as the flavors meld together.
Ingredients
- 2 lbs chuck roast, cut into bite-sized chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 stalks celery, sliced
- 3 large carrots, peeled and chopped
- 4 medium potatoes, peeled and cubed
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes, with juices
- 6 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Beef Vegetable Soup
1. Sear the Beef
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the chuck roast pieces with salt and pepper.
- Sear the beef in batches, cooking until browned on all sides. Remove and set aside.
2. Sauté the Aromatics
- In the same pot, add the diced onion and celery. Sauté for 4-5 minutes until softened.
- Add the tomato paste and minced garlic. Cook for another minute, stirring constantly, until fragrant.
3. Simmer the Soup
- Return the seared beef to the pot. Add the beef broth, diced tomatoes (with juices), thyme, bay leaves, and carrots. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender.
4. Add Potatoes and Green Beans
- Stir in the cubed potatoes and green beans. Simmer for another 20-30 minutes until the vegetables are tender.
5. Taste and Adjust
- Remove the bay leaves and taste the soup. Add more salt and pepper as needed.
6. Serve and Enjoy
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty baguettes or cornbread slathered in sweet cream butter.
Serving Suggestions
Pair this Beef Vegetable Soup with these sides to complete your meal:
- Crusty Bread: Perfect for dipping into the rich broth.
- Cornbread: Sweet and buttery, it complements the savory flavors beautifully.
- Simple Salad: A fresh green salad adds a nice contrast to the hearty soup.
Tips for the Best Soup
- Sear the Beef Well: Browning the meat adds depth of flavor to the soup.
- Use Fresh Vegetables: Fresh, crisp veggies make the soup taste vibrant and wholesome.
- Let it Simmer Slowly: Cooking the soup low and slow allows the beef to become tender and the flavors to meld together.
- Customize Your Veggies: Add zucchini, peas, or corn for more variety.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in individual portions for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm on the stovetop over medium heat or in the microwave in short intervals.
Final Thoughts
This Beef Vegetable Soup is the ultimate comfort food, brimming with tender beef, vibrant veggies, and a broth that’s rich and flavorful. It’s a dish that feels like a hug in a bowl, perfect for family dinners or cozy nights at home.
Make this wholesome recipe part of your fall and winter meal rotation, and you’ll be amazed at how quickly it disappears. Let me know how your family enjoys it, and don’t forget to share your photos and tips! 🥣✨