There is something incredibly comforting and satisfying about a warm bowl of soup, especially when it is packed with rich flavors and hearty ingredients. This Hearty Beef Vegetable Soup Recipe brings together tender chunks of chuck roast, vibrant fresh vegetables, and a well-seasoned broth that will make you feel right at home. Perfect for chilly evenings or whenever you crave a wholesome meal, this soup is brimming with nutrition and soul-warming goodness that will keep you coming back for more.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the best part of this soup because each one plays a vital role in creating layers of flavor and a comforting texture that’s just right. From the robust chuck roast to the medley of vegetables and fragrant herbs, every element shines through in this recipe.
- Vegetable oil (2 ½ tablespoons): Essential for searing the beef and sautéing vegetables, adding a subtle richness.
- Chuck roast (3-4 lb): The star protein that becomes tender and flavorful after slow cooking.
- Carrots (2, peeled and chopped): Adds natural sweetness and a pop of bright color.
- Onion (1 medium, chopped): Builds the savory base with its aromatic qualities.
- Celery (2 ribs, chopped): Introduces a subtle depth and slight crunch.
- Garlic (2 cloves, minced): Imparts a fragrant warmth that wakes up the broth.
- Dried parsley (1 teaspoon): Brings an earthy, herbal note that complements the beef.
- Dried oregano (½ teaspoon): Adds a Mediterranean touch enhancing overall flavor complexity.
- Dried marjoram (½ teaspoon): Provides a mild citrusy hint to brighten the soup.
- Dried thyme (¼ teaspoon): Offers a subtle woody fragrance that pairs beautifully with beef.
- Dried basil (¼ teaspoon): Infuses the broth with a gentle sweetness and aromatic lift.
- Freshly ground black pepper (¼ teaspoon): Adds just the right amount of heat and depth.
- Low sodium beef broth (7-8 cups): The flavorful liquid foundation that melds all ingredients together.
- Petite diced tomatoes (1 14.5-ounce can): Brings acidity and vibrant color for balance.
- Worcestershire sauce (1 tablespoon): A secret ingredient boosting umami and richness.
- Bay leaves (2): Slowly release a subtle herbal aroma during simmering.
- Yukon Gold potatoes (2 medium, diced): Add creaminess and heartiness to the texture.
- Green beans (¼ pound, trimmed and cut): Provides freshness and a tender crunch.
- Chopped fresh parsley or thyme (2 teaspoons, for garnish): Finishes the soup with a burst of herbal brightness and color.
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 Dutch oven or a heavy stockpot over medium-high heat. Carefully add the chuck roast and sear it until each side is beautifully browned, about 4-5 minutes per side. This step is crucial because it locks in flavor and creates a delicious crust that adds depth to the soup.
Step 2: Cook the Vegetables
After removing the roast, reduce the heat to medium and add the remaining vegetable oil if needed. Toss in the chopped carrots, onions, and celery, cooking them until they soften and the onions and celery become tender, around 5 minutes. These vegetables lay a savory foundation that brings a natural sweetness and delightful texture.
Step 3: Add Garlic and Herbs
Lower the heat to prevent burning and stir in the minced garlic along with dried parsley, oregano, marjoram, thyme, basil, and black pepper. Cook while stirring constantly for about a minute to release the fragrant oils from the herbs and meld the garlic’s strong aroma into the mixture.
Step 4: Combine Ingredients and Simmer
Pour in the beef broth, canned diced tomatoes, Worcestershire sauce, and toss in the bay leaves. Return the browned chuck roast to the pot. Bring everything to a gentle simmer and allow it to cook for 1 ½ to 2 hours. The slow simmer will tenderize the roast until it’s fork-tender and infuse the broth with rich, beefy goodness.
Step 5: Add Remaining Vegetables
With the roast tender, add diced Yukon Gold potatoes and green beans to the pot. Continue simmering for about 20 minutes, or until the vegetables are tender but still maintain a bit of firmness. This balance ensures every bite has texture and fullness.
Step 6: Shred the Beef and Finish the Soup
Remove the roast from the pot and let it cool slightly. Using two forks, shred the beef and discard any fat or cartilage. Remove and throw away the bay leaves from the pot. Skim any fat from the soup’s surface, then stir the shredded beef back in and warm for another 5 minutes. Garnish with fresh chopped parsley or thyme for that perfect finishing touch.
How to Serve Hearty Beef Vegetable Soup Recipe
Garnishes
Fresh herbs like parsley or thyme add an inviting pop of green and an extra boost of flavor that freshens up each spoonful. A sprinkle of freshly cracked pepper or a dash of grated Parmesan can also elevate the soup beautifully if you want to add a personal twist.
Side Dishes
To complement your soup, crusty garlic bread or a warm whole wheat roll works wonderfully. A simple green salad with lemon vinaigrette can refresh the palate, making your meal feel balanced and complete without stealing the spotlight from the soup.
Creative Ways to Present
Serve this Hearty Beef Vegetable Soup Recipe in rustic bowls with a dollop of sour cream or Greek yogurt for creaminess. For a more elegant presentation, consider topping it with crispy fried onions or a sprinkle of smoked paprika. You can also serve it in bread bowls to amp up the cozy, homey factor.
Make Ahead and Storage
Storing Leftovers
Leftover beef vegetable soup is a blessing. Store it in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, often tasting even better the next day. Just give it a good stir before reheating to redistribute the delicious ingredients.
Freezing
This Hearty Beef Vegetable Soup Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty resealable bags and freeze for up to 3 months. Keep in mind that potatoes can soften long-term, so when thawed, the texture may be slightly different but still delicious.
Reheating
Reheat the soup gently on the stove over medium-low heat to prevent overcooking your tender vegetables. Stir often until the soup is warmed through. If it seems too thick, add a splash of beef broth or water to loosen it up to your desired consistency.
FAQs
Can I use a different cut of beef instead of chuck roast?
Absolutely! While chuck roast is ideal for its marbling and tenderness when slow-cooked, you can substitute with beef brisket or short ribs for a similarly rich taste. Just ensure the cooking time is adjusted accordingly to achieve that perfect tenderness.
Is it possible to make this soup in a slow cooker?
Yes! After searing the meat and sautéing the veggies on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours. Add the potatoes and green beans in the last hour to keep them from getting too soft.
Can I add other vegetables to this soup?
Definitely! This soup is quite versatile, so feel free to add vegetables like peas, corn, mushrooms, or even kale. Just be mindful of their cooking times to avoid turning them mushy.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free Worcestershire sauce and verify that your beef broth contains no hidden gluten. Always check labels for peace of mind.
What’s the best way to thicken the soup if I want a heartier texture?
If you prefer a thicker soup, you can mash a few of the cooked potatoes directly in the pot, or stir in a slurry made from cornstarch and water during the last few minutes of cooking. This will give your soup a creamier body without overpowering the flavors.
Final Thoughts
Making and savoring this Hearty Beef Vegetable Soup Recipe feels like a warm hug on a plate. It is one of those timeless dishes that never fails to comfort and impress, balancing bold flavors with nutritious ingredients. I encourage you to try it, share it with loved ones, and let the aroma and taste fill your kitchen with happiness and love.
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 fresh vegetables and aromatic herbs in a rich beef broth. Perfect as a comforting meal, it combines seared beef, carrots, celery, potatoes, green beans, and diced tomatoes, slowly cooked to develop deep flavors. Garnished with fresh parsley or thyme, this wholesome soup is ideal for family dinners or meal prepping.
Ingredients
Meat and Oil
- 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
- 2 teaspoons chopped fresh parsley or thyme (for garnish)
Liquids and Others
- 7–8 cups low sodium beef broth
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
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 each side until browned, about 4-5 minutes. Remove the roast from the pot and set aside on a plate.
- Cook the Vegetables: Reduce the heat to medium and add more vegetable oil if necessary. Add chopped carrots, onions, and celery to the pot and cook for approximately 5 minutes until the onions and celery become tender.
- Add Garlic and Herbs: Lower the heat to low. Stir in minced garlic, dried parsley, oregano, marjoram, thyme, basil, and freshly ground black pepper. Cook, stirring constantly, for about 1 minute to release the flavors.
- Combine Ingredients: Pour in beef broth, petite diced tomatoes, Worcestershire sauce, and add the bay leaves. Return the seared chuck roast to the pot. Bring the mixture to a gentle simmer and cook for 1 ½ to 2 hours until the roast is fork-tender.
- Add Remaining Vegetables: Once the chuck roast is tender, add diced potatoes and green beans. Continue simmering for about 20 minutes until the vegetables are tender.
- Shred the Beef: Remove the chuck roast from the pot and let it cool on a cutting board. Shred the beef using two forks, discarding any fat and cartilage. Remove and discard bay leaves from the soup.
- Finish the Soup: Skim any fat from the surface of the soup using a ladle. Return shredded beef to the pot and warm for an additional 5 minutes. Garnish with chopped fresh parsley or thyme before serving.
Notes
- Use low sodium beef broth to better control the salt level in the soup.
- Searing the chuck roast before simmering enhances the flavor and locks in juices.
- Adjust herbs according to personal preference or availability.
- Remove fat from the soup surface for a leaner, healthier dish.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
