Best Ever Vegetable Beef Soup

• Prep Time: 30 minutes

• Cook Time: 2 hours 30 minutes

• Total Time: 3 hours

• Cooking Intensity: Medium (mostly hands-off simmering time)

• Course: Main Course

• Cuisine: American

• Servings: 8 generous servings

• Calories: Approximately 385 per serving

Ingredients

For the Beef & Broth:

• 2 tablespoons olive oil

• 2 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch cubes

• 1 teaspoon salt, plus more to taste

• ½ teaspoon black pepper, plus more to taste

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 8 cups low-sodium beef broth

• 1 (14.5 oz) can diced tomatoes, undrained

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 2 bay leaves

• 1 teaspoon dried thyme

For the Vegetables:

• 4 medium carrots, peeled and sliced into ½-inch rounds

• 3 celery stalks, diced

• 2 medium potatoes (Yukon Gold or Russet), peeled and cubed

• 1 cup frozen corn

• 1 cup frozen green beans

• 1 cup frozen peas

For Serving (Optional):

• Fresh chopped parsley

• Crusty bread or dinner rolls

Instructions

Step 1: Brown the Beef
Pat the beef cubes dry with a paper towel and season generously with 1 teaspoon of salt and ½ teaspoon of pepper. This step is crucial for a good sear. In a large Dutch oven or heavy-bottomed stockpot, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, add the beef and sear on all sides until a deep brown crust forms, about 4-5 minutes per batch. Remove the beef with a slotted spoon and set it aside on a plate.

Step 2: Sauté the Aromatics
Reduce the heat to medium. In the same pot, using the rendered beef fat and olive oil, add the chopped onion. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Pro Tip: Scrape up all the browned bits (the “fond”) from the bottom of the pot as you stir; this is packed with flavor!

Step 3: Build the Broth
Stir in the tomato paste and cook for one minute to deepen its flavor. Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth and diced tomatoes with their juices. Add the Worcestershire sauce, bay leaves, and dried thyme. Give everything a good stir.

Step 4: The Long Simmer
Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar. Let the soup simmer gently for 1 hour and 30 minutes. This long, slow cooking time is what makes the beef incredibly tender.

Step 5: Add the Hearty Vegetables
After the initial 90 minutes, the beef should be fork-tender. Add the sliced carrots, diced celery, and cubed potatoes to the pot. Stir to combine, cover again (slightly ajar), and continue to simmer for another 30-45 minutes, or until the potatoes and carrots are tender.

Step 6: Finish with Quick-Cooking Vegetables
Stir in the frozen corn, green beans, and peas. These frozen vegetables just need to heat through, so simmer for a final 5-10 minutes. This preserves their bright color and texture. Taste the soup and adjust seasoning with additional salt and pepper as needed. Don’t forget to remove and discard the bay leaves!

Step 7: Serve and Enjoy
Ladle the hot soup into deep bowls. Garnish with fresh chopped parsley for a burst of color and freshness. Serve immediately with thick slices of crusty bread for dipping into the rich, flavorful broth.

Nutrition Information (Per Serving)

• Calories: 385

• Total Fat: 18g (23% DV)

  • Saturated Fat: 6g (30% DV)

• Cholesterol: 78mg (26% DV)

• Sodium: 780mg (34% DV)

• Total Carbohydrates: 25g (9% DV)

  • Dietary Fiber: 5g (18% DV)

  • Sugars: 7g

• Protein: 30g

• Vitamin D: 0mcg (0% DV)

• Calcium: 85mg (7% DV)

• Iron: 4mg (22% DV)

• Potassium: 1150mg (25% DV)