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Hearty Beef Vegetable Soup

This comforting Hearty Beef Vegetable Soup is packed with tender chunks of beef, a rainbow of vegetables, and a rich, savory broth, perfect for a warming and satisfying meal for the whole family.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1.5 lbs beef chuck roast cut into 1-inch cubes
  • 2 tbsp olive oil divided, for searing and sautéing
  • 1/2 tsp salt divided
  • 1/4 tsp black pepper divided
Aromatics & Vegetables
  • 1 yellow onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 3 cloves garlic minced
  • 1.5 cups potatoes peeled and 1/2-inch diced (e.g., Yukon Gold or Russet)
  • 1 cup green beans trimmed and cut into 1-inch pieces (fresh or frozen)
  • 1 cup frozen corn kernels
Liquids & Seasonings
  • 6 cups beef broth low sodium
  • 1 28-oz can crushed tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • 2 bay leaves
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot (5-6 quart)
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons

Method
 

Prepare the Beef
  1. Pat the beef chuck cubes dry with paper towels. Season evenly with 1/4 tsp salt and 1/8 tsp black pepper.
Sear the Beef
  1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches if necessary to avoid crowding the pot, sear the beef cubes on all sides until deeply browned, about 3-4 minutes per batch. Remove seared beef to a plate and set aside.
Sauté Aromatics
  1. Add the remaining 1 tablespoon of olive oil to the pot. Reduce heat to medium. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
Add Garlic and Deglaze
  1. Add the minced garlic and cook for 1 minute until fragrant. Pour in about 1/2 cup of beef broth and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits.
Combine Ingredients
  1. Return the seared beef to the pot. Add the remaining beef broth, crushed tomatoes, Worcestershire sauce, dried thyme, crushed rosemary, bay leaves, and the remaining 1/4 tsp salt and 1/8 tsp black pepper.
Simmer
  1. Bring the soup to a gentle simmer. Reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
Add Remaining Vegetables
  1. After the beef is tender, stir in the diced potatoes. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are tender.
Finish Cooking
  1. Stir in the green beans and corn. Cook for an additional 5-7 minutes, uncovered, or until the green beans are crisp-tender and the corn is heated through.
Season and Serve
  1. Remove the bay leaves. Taste the soup and adjust seasonings (salt and pepper) as needed. Ladle hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.

Notes

For an even richer flavor, you can roast the beef bones (if available) before making the broth or soup. This soup freezes beautifully; allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Feel free to customize the vegetables based on what's in season or your preference. Cabbage, peas, or bell peppers would also be delicious additions.