Sometimes you just need something warm and cheesy. Or in this case, a big, steaming bowl of vegetable beef soup to end the day. It is the perfect way to warm up when the weather turns cold.
This recipe is simple, hearty, and very beginner-friendly. You only need one pot and some basic ingredients. Your kitchen will smell amazing while this simmers on the stove. This vegetable beef soup delivers deep flavor without any stress.
Why This Recipe Is a Winner
This dish is the ultimate comfort food for a snowy winter evening. It uses affordable cuts of meat that become incredibly tender. You can feed a whole crowd with just one pot. It is a great way to use up garden vegetables too.
Busy families love this because it is mostly hands-off. Once everything is in the pot, you just let it simmer. It is also a meal prep hero for your weekly lunches. The flavor actually gets better the next day.
Simple Method
Making this soup is very straightforward and rewarding. You start by browning the beef to lock in the juices. Then, you layer in the aromatics and broth. Even if you are a beginner cook, you can master this. The slow simmer does all the hard work for you.
What You Need
Most of these items are likely already in your pantry or freezer.
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 cup carrots, sliced into rounds
- 1 cup celery, sliced
- 2 tbsp tomato paste
- 6 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups Yukon Gold potatoes, peeled and cubed
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 cup frozen cut green beans
- 1 cup frozen corn kernels
- Salt and black pepper to taste
Step-by-Step
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat; brown beef cubes in batches on all sides and set aside.
- Sauté aromatics: In the same pot, add onions, carrots, and celery; cook for 5-6 minutes until vegetables begin to soften.
- Build the flavor base: Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant and the paste darkens slightly.
- Deglaze and season: Pour in beef broth and diced tomatoes, scraping the bottom of the pot to release browned bits; add thyme, bay leaves, and Worcestershire sauce.
- Primary simmer: Bring the liquid to a boil, then reduce heat to low; cover and simmer for 75 minutes until the beef is fork-tender.
- Add root vegetables: Stir in the cubed potatoes and continue to simmer, covered, for 20 minutes until the potatoes are tender.
- Incorporate final vegetables: Mix in frozen green beans and corn; cook for 5 minutes, remove bay leaves, and adjust salt and pepper before serving.
Best Ways to Enjoy It
Serve this soup warm with a side of crusty bread. It is perfect for dipping into the rich broth. You can also add a sprinkle of fresh parsley on top. A simple green salad makes it a complete meal.
For a cozy night in, serve it in big ceramic mugs. Pair it with your favorite crackers for a bit of crunch. This vegetable beef soup is meant to be shared with loved ones. It makes any winter night feel a little brighter.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. You can also freeze this soup for up to three months. Just leave a little room at the top of the container. Reheat on the stove over medium heat until steaming.
Tips for Best Results
- Don’t skip searing the beef for the best flavor.
- Avoid overcrowding the pan when browning the meat batches.
- Substitute sweet potatoes for Yukon Golds for a different twist.
- Make this ahead of time to let the flavors develop.
- Add a handful of fresh kale at the end for extra greens.
- Deglaze the pot thoroughly to catch every bit of flavor.
- Double the batch for a big holiday gathering.
- Use a heavy-bottomed pot like a Dutch oven for even cooking.
Ways to Switch It Up
- Swap the beef for mushrooms for a vegetarian version.
- Use gluten-free Worcestershire sauce to keep it safe for everyone.
- Add a splash of red wine for a deeper broth.
- Try parsnips instead of carrots for an earthy fall flavor.
Common Questions
Can I make this in a slow cooker?
Yes, you can easily adapt this for a crockpot. Brown the beef first, then cook on low for 8 hours. Add the frozen veggies in the last thirty minutes.
What is the best cut of beef to use?
Chuck roast is the best choice for soup. It has enough fat to stay tender during the long simmer. Avoid lean cuts like sirloin which can get tough.
How do I know when the beef is done?
The beef should be fork-tender and pull apart easily. If it is still chewy, let it simmer longer. Patience is the key to great soup.
I hope this cozy soup brings a little extra warmth to your winter nights. It is a family favorite that never fails to satisfy. Happy cooking!
— Alex
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic , minced
- 1 cup carrots , sliced into rounds
- 1 cup celery , sliced
- 2 tbsp tomato paste
- 6 cups low -sodium beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups Yukon Gold potatoes, peeled and cubed
- 1 tsp dried thyme
- 2 bay leave s
- 1 tbsp Worcestershire sauce
- 1 cup frozen cut green beans
- 1 cup frozen corn kernels
- Salt and black pepper to taste
Instructions
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat; brown beef cubes in batches on all sides and set aside.
- Sauté aromatics: In the same pot, add onions, carrots, and celery; cook for 5-6 minutes until vegetables begin to soften.
- Build the flavor base: Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant and the paste darkens slightly.
- Deglaze and season: Pour in beef broth and diced tomatoes, scraping the bottom of the pot to release browned bits; add thyme, bay leaves, and Worcestershire sauce.
- Primary simmer: Bring the liquid to a boil, then reduce heat to low; cover and simmer for 75 minutes until the beef is fork-tender.
- Add root vegetables: Stir in the cubed potatoes and continue to simmer, covered, for 20 minutes until the potatoes are tender.
- Incorporate final vegetables: Mix in frozen green beans and corn; cook for 5 minutes, remove bay leaves, and adjust salt and pepper before serving.
