Description
A hearty, soul-warming Vegetable Beef Soup Recipe featuring tender chunks of beef chuck, vibrant fresh vegetables, and a rich, savory broth. This one-pot wonder delivers restaurant-quality results in just 90 minutes. Perfect for cozy weeknight dinners, meal prep, or feeding a hungry crowd. Each spoonful combines melt-in-your-mouth beef with perfectly cooked carrots, celery, potatoes, and green beans in a deeply flavorful tomato-based broth.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 large yellow onion, diced
4 cloves garlic, minced
8 cups low-sodium beef broth
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
4 medium carrots, peeled and sliced
3 celery stalks, sliced
3 medium russet potatoes, diced into 3/4-inch cubes
2 cups green beans, trimmed and cut into 1-inch pieces
1 cup frozen or fresh corn kernels
1 cup frozen peas
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
2 tablespoons fresh parsley, chopped for garnish
Instructions
1. Pat beef cubes completely dry with paper towels and season generously with salt and pepper. Let sit at room temperature for 20-30 minutes.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Working in batches to avoid overcrowding, brown beef cubes on all sides for 3-4 minutes per batch until deeply caramelized. Transfer to a plate.
4. Add remaining tablespoon of oil to the pot and sauté diced onions for 5 minutes until softened and translucent.
5. Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
6. Pour in beef broth and crushed tomatoes, scraping up all browned bits from the bottom of the pot.
7. Return beef to the pot along with bay leaves, thyme, oregano, smoked paprika, salt, and pepper.
8. Bring to a boil, then reduce heat to low, cover partially, and simmer for 60 minutes until beef is fork-tender.
9. Add carrots, celery, and potatoes. Continue simmering for 20 minutes until vegetables begin to soften.
10. Add green beans, corn, and peas. Cook for an additional 10 minutes until all vegetables are tender.
11. Remove bay leaves and taste, adjusting seasoning with additional salt and pepper as needed.
12. Let soup rest for 10-15 minutes off heat before serving.
13. Garnish each bowl with fresh chopped parsley and serve hot with crusty bread.
Notes
The soup tastes even better on day two as flavors meld together, so consider making it a day ahead.
Brown the beef in small batches—overcrowding prevents proper caramelization and results in steamed, gray meat.
For thicker soup, mash some cooked potatoes against the pot side and stir back into the broth.
Freezer-friendly for up to 4 months—leave potatoes out if freezing, as they can become grainy upon thawing.
Add vegetables in stages to prevent mushy results—hardy vegetables first, tender ones last.
Use low-sodium broth to control salt levels, then season to taste at the end.
This recipe easily doubles for larger gatherings or extended meal prep.
Slow cooker adaptation: Brown beef and aromatics first, then cook on low for 7-8 hours, adding tender vegetables in the final 30 minutes.
- Prep Time: 25
- Cook Time: 90
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 8
- Sodium: 680
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 28
- Cholesterol: 75
Keywords: vegetable beef soup recipe, beef soup, vegetable soup, comfort food, one pot meal, hearty soup, meal prep soup