Hearty Vegetable Beef Soup

This comforting Vegetable Beef Soup is rich, hearty, and packed with tender chunks of chuck roast, fresh vegetables, and flavorful herbs. It’s a soul-warming classic that’s perfect for cold nights or batch cooking for the week.

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Ingredients

For the Soup

• 2½ tablespoons vegetable oil (divided)
• 3–4 lb chuck roast
• 2 carrots, peeled and chopped
• 1 medium onion, chopped
• 2 celery ribs, 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 freshly ground black pepper
• 7–8 cups low-sodium beef broth
• 1 (14.5 oz) can petite diced tomatoes
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 medium Yukon Gold potatoes, diced
• ¼ lb fresh green beans, trimmed and cut into 1-inch pieces
• 2 teaspoons chopped fresh parsley or thyme, for garnish

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Instructions

1. Sear the Beef:
   Heat 1½ tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until browned. Remove from the pot and set aside.
2. Sauté the Aromatics:
   Reduce heat to medium. Add remaining oil if needed, then add carrots, onion, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
3. Add Herbs and Garlic:
   Lower the heat and stir in garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Sauté for 1 minute, stirring constantly, until fragrant.
4. Simmer the Soup Base:
   Add the beef broth, diced tomatoes (with juice), Worcestershire sauce, bay leaves, and the seared chuck roast. Bring to a gentle simmer. Cover and simmer for 1½ to 2 hours, or until the beef is fork-tender.
5. Add Vegetables:
   Add the diced potatoes and green beans to the pot. Simmer uncovered for an additional 20 minutes, or until the vegetables are tender.
6. Shred the Beef:
   Remove the chuck roast and let it cool slightly on a cutting board. Shred the meat with two forks, discarding any fat or cartilage. Return the shredded beef to the pot.
7. Final Touches:
   Remove and discard the bay leaves. Skim excess fat off the top if desired. Warm the soup through for 5 more minutes. Garnish with fresh chopped parsley or thyme before serving.

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Why You’ll Love This Recipe

• Classic comfort food at its best
• Full-bodied flavor from slow-simmered beef and herbs
• Wholesome and hearty—a complete meal in one bowl
• Great for meal prep or freezing for later
• Perfect for cold weather or when you need something nourishing

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Tips

• Brown the beef well for the most flavor—it adds depth to the broth.
• Cut vegetables into even, bite-sized pieces so they cook uniformly.
• Skim the fat off the soup with a ladle or spoon after simmering for a cleaner finish.
• If using store-bought broth, choose low-sodium so you can control the salt.
• Add a splash of red wine with the broth for extra richness (optional but delicious!).

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Variations and Substitutions

• Different meats: Use stew meat or even leftover roast beef for a shortcut.
• Veggie swaps: Add corn, peas, parsnips, or cabbage for more variety.
• Grain boost: Stir in cooked barley or farro for extra heartiness.
• Low-carb option: Replace potatoes with cauliflower florets.
• Slow cooker: Sear the beef and sauté aromatics first, then cook everything on low for 7–8 hours.

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FAQs

Can I make this ahead of time?
Yes! This soup tastes even better the next day as the flavors continue to meld. It also freezes beautifully.

How do I store leftovers?
Cool the soup completely, then refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Can I use canned green beans?
Fresh or frozen green beans are best, but canned can work in a pinch—just add them at the end to avoid overcooking.

What’s the best cut of beef?
Chuck roast is ideal because it becomes incredibly tender when simmered.

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Serving

• Serve hot with warm, crusty bread or cornbread
• Add a side salad for a well-rounded meal
• Top with grated Parmesan or a dollop of sour cream for extra richness
• Try it in a bread bowl for a cozy presentation

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Suggestions

• Make a double batch and freeze half for an easy dinner later.
• Stir in a handful of fresh spinach or kale at the end for added nutrition.
• Use leftover roast or pot roast to make this even easier.
• Serve with hot sauce or extra Worcestershire for bold flavor-lovers!