This Vegetable Beef Soup is a delicious, hearty, and nourishing recipe perfect for cozy weeknight dinners or family gatherings. Made with tender chuck roast, fresh vegetables, and aromatic herbs simmered in a rich beef broth, it’s a comforting classic that never fails to satisfy. Whether you’re looking for an easy one-pot meal, a freezer-friendly dinner, or a protein-packed soup loaded with flavor, this recipe delivers. Pair it with crusty bread for a complete, soul-warming meal.

This hearty and comforting Vegetable Beef Soup is packed with tender chuck roast, wholesome vegetables, and fragrant herbs, all simmered to perfection in a rich broth. It’s a one-pot wonder that’s perfect for cozy dinners, meal prepping, or serving a crowd.

Ingredients

For the Soup:

2 ½ tablespoons vegetable oil
3-4 lb chuck roast
2 carrots, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
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
7-8 cups low-sodium beef broth
1 (14.5-ounce) can petite diced tomatoes
1 tablespoon Worcestershire sauce
2 bay leaves
2 medium Yukon Gold potatoes, diced
¼ pound green beans, trimmed and cut into 1-inch pieces
2 teaspoons chopped fresh parsley or thyme

Instructions

Sear the Meat:
Heat 1 ½ tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Sear the chuck roast on all sides until browned. Remove it from the pot and set aside.
Cook the Vegetables:
Reduce the heat to medium, adding more oil if necessary. Add carrots, onion, and celery to the pot. Cook for 5 minutes, or until the onions and celery are tender.
Add the Herbs and Garlic:
Lower the heat to medium-low. Stir in the garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring frequently to release their aromas.
Build the Broth:
Pour in the beef broth, diced tomatoes, Worcestershire sauce, and bay leaves. Add the seared chuck roast back to the pot. Cover and simmer on low heat for 1 ½ to 2 hours, or until the beef is fork-tender.
Add the Vegetables:
Stir in the potatoes and green beans. Continue simmering for about 20 minutes, or until the vegetables are tender.
Shred the Beef:
Remove the chuck roast and let it cool slightly. Shred the meat with two forks, discarding any fat or cartilage. Skim any fat from the surface of the soup, then return the shredded beef to the pot. Warm through for 5 minutes.
Serve and Garnish:
Remove and discard the bay leaves. Garnish with fresh parsley or thyme if desired, and serve hot.

Tips

Meat Selection: Use a well-marbled chuck roast for the most tender and flavorful soup.
Veggie Prep: Cut vegetables into uniform sizes for even cooking.
Make Ahead: The soup tastes even better the next day, so consider making it ahead of time for enhanced flavors.

Variations and Substitutions

Protein Swap: Substitute chuck roast with ground beef or stewing beef for a quicker option.
Vegetable Options: Add corn, peas, or zucchini for more variety.
Gluten-Free: Ensure the Worcestershire sauce and beef broth are gluten-free.

FAQs

Can I make this soup in a slow cooker?
Yes! Sear the meat and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Can I freeze this soup?
Absolutely. Cool the soup completely and store it in airtight containers in the freezer for up to 3 months.

Serving Suggestions

Serve with crusty bread, cornbread, or a side salad for a complete meal.
Pair with a glass of red wine like Merlot or Zinfandel for a cozy dinner.

Why You’ll Love This Recipe

Rich and Flavorful: The slow simmering process infuses every bite with deep, savory flavors.
Nutritious: Packed with vegetables, lean protein, and wholesome ingredients.
Customizable: Easily adaptable to your preferred veggies or available pantry items.

Enjoy this hearty Vegetable Beef Soup, perfect for warming up on cold nights!