Vegetable Beef Soup

This hearty homemade vegetable beef soup is pure comfort in a bowl, combining tender beef, soft potatoes, sweet carrots, and a rich broth for a satisfying meal.

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

For the Beef

1.5 lb 1 1/2 lb beef chuck roast, trimmed and cut into 1/2-inch cubes Choose chuck roast for tenderness and flavor.
0.5 tsp 1/2 tsp salt
0.5 tsp 1/2 tsp black pepper
1 tbsp 1 tbsp olive oil For browning the beef.

For the Broth

1 1 yellow onion, chopped
2 cloves 2 cloves garlic, minced
6 cups 6 cups beef broth Use low-sodium for more control over salt.
15 oz 1 can (15 oz) diced tomatoes, with their juices Fire-roasted for a smoky flavor optional.
1 tsp 1 tsp Italian seasoning Can be replaced with fresh thyme or bay leaf.

For the Vegetables

2 medium 2 medium potatoes, cut into 1/2-inch cubes Sweet potatoes can be used for a different texture.
3 medium 3 medium carrots, sliced 1/2 inch thick
1 rib 1 rib celery, sliced 1/2 inch thick
6 oz 6 oz green beans, trimmed and cut into 1-inch pieces Peas can be used as a substitute.
0.5 cup 1/2 cup frozen corn, thawed

For Garnish, Optional

Chopped fresh parsley For a fresh finish.

Method

Preparation

Pat the beef cubes dry with paper towels and season with salt and black pepper.

Browning the Beef

Heat olive oil in a large pot over medium-high heat and brown the beef in small batches for about 2 minutes per side. Transfer browned beef to a plate.

Building the Broth Base

Lower heat to medium, add onion and garlic, and cook until fragrant, about 2 minutes. Pour in beef broth and diced tomatoes, add Italian seasoning, and bring to a boil.

Simmering the Soup

Reduce heat to low, cover, and let simmer for 45 to 65 minutes until beef is fork-tender.

Adding Vegetables

Stir in potatoes, carrots, and celery, cover, and simmer for about 15 minutes. Then add green beans and corn, cooking for an additional 10 minutes.
Taste and adjust seasoning if necessary.

Serving

Ladle the hot soup into bowls and optionally top with chopped parsley. Serve with crusty bread.

Notes

For optimal flavor, do not skip drying the beef. Patience while simmering is key for tender meat. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.