If you’re looking for a soul-soothing, satisfying meal that warms you up from the inside out, this Hearty Beef Vegetable Soup Recipe is exactly what you need. Imagine tender chunks of slow-simmered chuck roast mingling with a colorful mix of carrots, celery, potatoes, and green beans, all swimming in a rich, flavorful broth made vibrant with herbs and a touch of Worcestershire sauce. It’s comfort food at its absolute best, perfect for chilly evenings or any time you crave a bowl full of wholesome goodness that feels like a warm hug.
Ingredients You’ll Need
This recipe is wonderfully straightforward, relying on a handful of simple but essential ingredients that each play a key role in creating that perfect balance of taste, texture, and color. From the tender, meaty chuck roast to the fresh veggies and aromatic herbs, every element combines to make this soup pop with flavor.
- 2 ½ tablespoons vegetable oil: For searing the beef and sautéing vegetables to lock in flavor.
- 3-4 lb chuck roast: The star of the dish, rich and tender once slow-cooked.
- 2 carrots, peeled and chopped: Add sweetness and vibrant color.
- 1 medium onion, chopped: Builds the savory base flavor.
- 2 ribs celery, chopped: Provides subtle earthiness and crunch.
- 2 cloves garlic, minced: Adds warmth and depth of flavor.
- 1 teaspoon dried parsley: Infuses herbal freshness.
- ½ teaspoon dried oregano: Adds subtle Mediterranean notes.
- ½ teaspoon dried marjoram: Provides a mild, aromatic touch.
- ¼ teaspoon dried thyme leaves: Enhances the savory profile.
- ¼ teaspoon dried basil: Brings a hint of sweetness and brightness.
- ¼ teaspoon freshly ground black pepper: Adds just the right kick.
- 7-8 cups low sodium beef broth: Creates the flavorful, hearty soup base.
- 1 (14.5-ounce) can petite diced tomatoes: Adds acidity and richness.
- 1 tablespoon Worcestershire sauce: Boosts umami and depth.
- 2 bay leaves: Impart subtle aromatic nuances.
- 2 medium Yukon Gold potatoes, diced: For creamy texture and heartiness.
- ¼ pound green beans, trimmed and cut into 1-inch pieces: Offers freshness and crunch.
- 2 teaspoons chopped fresh parsley or thyme (for garnish): A bright, herbal finish.
How to Make Hearty Beef Vegetable Soup Recipe
Step 1: Sear the Chuck Roast
Start by heating 1 ½ tablespoons of vegetable oil in a heavy Dutch oven or stockpot over medium-high heat. Add your chuck roast and sear it until beautifully browned on all sides, about 4-5 minutes per side. This step locks in flavor and forms a delicious crust. Once done, set the beef aside on a plate and get ready for some veggie magic.
Step 2: Cook the Vegetables
Lower the heat to medium and, if the pot is dry, add a little more vegetable oil. Toss in your chopped carrots, onions, and celery, cooking until the onions and celery become tender and aromatic—roughly 5 minutes. This softens the veggies and builds a natural sweetness that balances the beef perfectly.
Step 3: Add Garlic and Herbs
Turn the heat down to low, then stir in the minced garlic along with the dried parsley, oregano, marjoram, thyme, basil, and freshly ground black pepper. Cook everything together for about 1 minute, constantly stirring so that the garlic doesn’t burn but fully releases its punchy aroma and the herbs meld into the savory base.
Step 4: Combine Ingredients
Pour in the beef broth, diced tomatoes, and Worcestershire sauce, then tuck in the bay leaves and nestle the seared chuck roast back into the pot. Bring the whole concoction to a gentle simmer and let it cook slowly for 1 ½ to 2 hours. The goal here is to coax the beef until it’s fork-tender and the broth has developed layers of rich, comforting flavor.
Step 5: Add Remaining Vegetables
Once the roast is beautifully tender, add the diced potatoes and green beans directly into the pot. Continue to simmer the soup for about another 20 minutes, or until the potatoes and beans are cooked through but still delightfully firm enough to offer texture and bite.
Step 6: Shred the Beef and Finish the Soup
Carefully remove the chuck roast from the pot and let it cool slightly on a cutting board. Use two forks to shred the beef into bite-sized pieces, discarding any fat and cartilage. Don’t forget to fish out and toss the bay leaves. Skim off any excess fat floating on top of the soup with a ladle, then stir the tender shredded beef back into the pot. Warm it all together for about 5 minutes, then sprinkle with fresh herbs before serving for that perfect touch of color and flavor.
How to Serve Hearty Beef Vegetable Soup Recipe
Garnishes
Fresh chopped parsley or thyme is a classic garnish that adds a pop of green freshness and lifts the flavors beautifully. For an extra cozy feel, a dollop of sour cream or a sprinkle of grated Parmesan can make each spoonful feel even more indulgent.
Side Dishes
This soup shines brightly on its own but pairs deliciously with crusty bread, garlic rolls, or even a simple green salad. The bread is perfect for dipping and soaking up that flavorful broth, creating a truly satisfying meal experience.
Creative Ways to Present
For a rustic, homey vibe, serve the soup directly from a big, steaming pot at the table alongside a basket of fresh bread. If you want to impress guests, ladle the soup into individual bowls and drizzle with herb-infused olive oil or sprinkle toasted seeds on top for a subtle crunch. You can also serve it in edible bread bowls for a fun and unexpected twist.
Make Ahead and Storage
Storing Leftovers
Hearty Beef Vegetable Soup Recipe tastes even better the next day, making leftovers a real treat. Store cooled soup in an airtight container in the refrigerator for up to 4 days, ensuring you keep that rich flavor and tender beef intact.
Freezing
This soup freezes beautifully. Pour cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It will keep well for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Reheating
Gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or water to loosen it up. Avoid high heat to keep the beef tender and the vegetables perfect.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While chuck roast is ideal for its tenderness and rich flavor, you can also use brisket or beef shank. Just keep in mind that cooking times might vary slightly to achieve that perfect tenderness.
Is it necessary to brown the beef before simmering?
Yes, searing the beef adds fantastic depth of flavor and a beautiful color to the soup. Skipping this step may result in a less rich broth.
Can I make this soup in a slow cooker?
Definitely! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or until the beef is tender.
What can I substitute for Worcestershire sauce?
If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar can provide a similar umami boost.
How thick should the soup broth be?
This soup has a hearty yet broth-forward consistency. It should be rich and flavorful but still spoonable, with the broth lightly coating the tender vegetables and beef.
Final Thoughts
Making this Hearty Beef Vegetable Soup Recipe is like inviting warmth and comfort right into your kitchen. It’s a simple yet impressive dish that fills both your belly and your soul with every satisfying spoonful. Whether you’re cooking for family, friends, or just treating yourself, this soup is sure to become a treasured favorite. So grab your ingredients, get simmering, and enjoy every delicious moment!
Print
Hearty Beef Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Vegetable Soup features tender chuck roast simmered with a medley of fresh vegetables and aromatic herbs, creating a rich and comforting meal perfect for any season.
Ingredients
Meat and Oils
- 2 ½ tablespoons vegetable oil
- 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 bite-sized pieces
Herbs and Seasonings
- 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 and Additional Flavorings
- 7–8 cups low sodium beef broth
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chopped fresh parsley or thyme (for garnish)
Instructions
- Sear the Chuck Roast: Heat 1 ½ tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear until browned on each side, about 4-5 minutes. Remove from the pot and set aside.
- Cook the Vegetables: Reduce the heat to medium. If needed, add the remaining 1 tablespoon of vegetable oil. Add chopped carrots, onions, and celery. Cook for about 5 minutes until onions and celery soften and become tender.
- Add Garlic and Herbs: Lower the heat to low and stir in minced garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for about 1 minute, stirring constantly to release aromatic flavors.
- Combine Ingredients: Pour in the low sodium beef broth, canned diced tomatoes, Worcestershire sauce, and bay leaves. Return the browned chuck roast to the pot. Bring to a gentle simmer and cook for 1 ½ to 2 hours, until the roast is fork-tender and flavors meld.
- Add Remaining Vegetables: After the roast is tender, add diced Yukon Gold potatoes and green beans to the pot. Continue to simmer for another 20 minutes or until the potatoes and beans are tender.
- Shred the Beef: Remove the chuck roast from the pot and place on a cutting board. Let cool slightly, then shred the beef using two forks, discarding any fat or cartilage. Remove and discard bay leaves from the soup.
- Finish the Soup: Skim any fat off the top of the soup using a ladle. Add shredded beef back into the pot and warm for an additional 5 minutes. Garnish with chopped fresh parsley or thyme before serving for a fresh herbaceous finish.
Notes
- The chuck roast can be substituted with beef stew meat, though cooking times may vary.
- For a thicker soup, mash some of the potatoes before adding back to the pot.
- Fresh herbs can be used in place of dried herbs; adjust quantities accordingly.
- This soup keeps well and flavors deepen after a day in the fridge.
- Use low sodium beef broth to better control salt content.
