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Hearty Vegetable Beef Soup Recipe

Hearty Vegetable Beef Soup Recipe
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★★★★★

4.8 from 23 reviews

This Hearty Vegetable Beef Soup is a comforting and nourishing dish perfect for chilly days. Tender chuck roast, savory herbs, and a variety of vegetables come together in a flavorful broth that will warm you up from the inside out.

Ingredients

Scale

Soup:

  • 2½ tablespoons vegetable oil (divided)
  • 3–4 lb chuck roast
  • 2 carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 celery ribs, 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 oz) can petite diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 medium Yukon Gold potatoes, diced
  • ¼ lb fresh green beans, trimmed and cut into 1-inch pieces
  • 2 teaspoons chopped fresh parsley or thyme, for garnish

Instructions

  1. Sear the Beef: Heat 1½ tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until browned. Remove from the pot and set aside.
  2. Sauté the Aromatics: Reduce heat to medium. Add remaining oil if needed, then add carrots, onion, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
  3. Add Herbs and Garlic: Lower the heat and stir in garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Sauté for 1 minute, stirring constantly, until fragrant.
  4. Simmer the Soup Base: Add the beef broth, diced tomatoes (with juice), Worcestershire sauce, bay leaves, and the seared chuck roast. Bring to a gentle simmer. Cover and simmer for 1½ to 2 hours, or until the beef is fork-tender.
  5. Add Vegetables: Add the diced potatoes and green beans to the pot. Simmer uncovered for an additional 20 minutes, or until the vegetables are tender.
  6. Shred the Beef: Remove the chuck roast and let it cool slightly on a cutting board. Shred the meat with two forks, discarding any fat or cartilage. Return the shredded beef to the pot.
  7. Final Touches: Remove and discard the bay leaves. Skim excess fat off the top if desired. Warm the soup through for 5 more minutes. Garnish with fresh chopped parsley or thyme before serving.

Nutrition

Keywords: Hearty Vegetable Beef Soup, Beef Soup, Vegetable Soup, Comfort Food

Find it online: https://kitchenbyrita.com/hearty-vegetable-beef-soup-recipe/