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Classic Hearty Vegetable Beef Soup

Close-up of a steaming bowl of hearty vegetable beef soup featuring chunks of beef, carrots, potatoes, and green beans in a rich broth.
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This recipe delivers a truly classic, hearty vegetable beef soup with tender beef chunks and a rich, savory broth. It is a comforting meal perfect for weeknight dinners or chilly days.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 2 tablespoons tomato paste

Instructions

  1. Season the beef cubes lightly with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, removing the browned beef to a separate plate. Do not overcrowd the pot.
  3. Reduce the heat to medium. Add the onion, celery, and carrots to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly.
  5. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with juice), thyme, oregano, bay leaf, salt, and pepper.
  6. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally. This step tenderizes the beef.
  7. Add the cubed potatoes to the soup. Continue to simmer, covered, for another 20 minutes, or until the potatoes are tender.
  8. Stir in the frozen green beans and frozen peas. Cook for 5 more minutes, uncovered, until the vegetables are heated through.
  9. Remove and discard the bay leaf before serving. Taste and adjust seasoning if needed.

Notes

  • For an Old Fashioned Vegetable Soup flavor, use high-quality beef broth.
  • If you prefer ground beef, brown 1.5 pounds of ground beef first, drain the fat, and add it after sautéing the onions and carrots. Skip the initial browning step for the stew meat.
  • This soup tastes even better the next day, making it great for meal prep.

Nutrition

Find it online: https://cutcooktaste.com/vegetable-beef-soup-recipe-classic-hearty/