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Vegetable Beef Soup
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Vegetable Beef Soup

Vegetable Beef Soup is a hearty and comforting dish, featuring tender chunks of beef, a medley of fresh vegetables, and a flavorful broth. It's perfect for a warming meal on a cold day or as a nourishing option for feeding a crowd.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 -8 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

Vegetable Oil:
  • 2 ½ tablespoons vegetable oil
Beef:
  • 3-4 lb chuck roast
Vegetables:
  • 2 carrots peeled and chopped
  • 1 medium onion chopped
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 2 medium Yukon Gold potatoes diced
  • ¼ pound green beans trimmed and cut into 1-inch pieces
Herbs and Spices:
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon dried basil
  • ¼ teaspoon freshly ground black pepper
  • 2 bay leaves
Liquids:
  • 7-8 cups low sodium beef broth
  • 1 14.5-ounce can petite diced tomatoes
  • 1 tablespoon Worcestershire Sauce
Garnish:
  • 2 teaspoons chopped fresh parsley or thyme

Method
 

Sear the Chuck Roast:
  1. Heat 1 ½ tablespoons of vegetable oil in a large Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear on all sides until browned. Remove the roast and set aside.
Sauté the Vegetables:
  1. Reduce heat to medium. Add the remaining 1 tablespoon of vegetable oil if needed. Sauté carrots, onions, and celery for about 5 minutes until tender.
Add the Garlic and Herbs:
  1. Lower heat to low. Add garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly.
Add the Liquids and Beef:
  1. Pour in beef broth, diced tomatoes with juices, and Worcestershire sauce. Add bay leaves and return seared chuck roast to the pot. Bring to a simmer, cover, and cook for 1 ½ to 2 hours, until beef is fork-tender.
Add the Potatoes and Green Beans:
  1. Add diced potatoes and green beans. Simmer for 20 minutes, or until vegetables are tender.
Shred the Beef:
  1. Remove the chuck roast, shred the beef with two forks, and discard any fat. Skim excess fat from the soup.
Finish and Serve:
  1. Return shredded beef to the pot, warm through for 5 minutes, and discard bay leaves. Garnish with chopped fresh parsley or thyme before serving.

Notes

  • Choosing Beef: Chuck roast is ideal for its tenderness when slow-cooked. Other cuts like brisket or stew meat can be used, adjusting cooking times as needed.
  • Vegetable Variations: Customize with additional vegetables such as corn or peas.
  • Thickening: For a thicker soup, mash some potatoes in the pot or add a cornstarch slurry.
  • Freezing: This soup freezes well for up to 3 months. Cool completely before freezing in airtight containers.