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Beef Vegetable Soup Recipe


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  • Author: Recipes Tasteful
  • Total Time: 2 hours 40 minutes
  • Yield: 8 serving 1x
  • Diet: Gluten Free

Description

This hearty Beef Vegetable Soup is packed with tender chuck roast, vibrant vegetables, and rich flavors that warm the soul. Perfect for a cozy dinner, this soup is not only comforting but also nutritious, making it a great choice for family meals. Easy to prepare and incredibly satisfying, it’s a recipe you’ll want to make time and again!


Ingredients

Scale
  • 2 ½ tablespoons vegetable oil
  • 34 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
  • 78 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 bite-sized pieces
  • 2 teaspoons chopped fresh parsley or thyme (for garnish)

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 until browned on each side, about 4-5 minutes. Remove it from the pot and set aside on a plate.
  • Cook the Vegetables: Reduce the heat to medium. If needed, add more vegetable oil. Add the chopped carrots, onions, and celery, cooking for about 5 minutes until the onions and celery are tender.
  • Add Garlic and Herbs: Reduce the heat to low and stir in the minced garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for about 1 minute, stirring constantly to release the flavors.
  • Combine Ingredients: Pour in the beef broth, diced tomatoes, Worcestershire sauce, bay leaves, and return the browned chuck roast to the pot. Bring the mixture to a gentle simmer and let it cook for about 1 ½ to 2 hours, or until the roast is fork-tender.
  • Add Remaining Vegetables: After the roast is tender, add the diced potatoes and green beans to the pot. Continue to simmer until the potatoes and green beans are tender, about 20 minutes.
  • Shred the Beef: Remove the chuck roast from the pot and let it cool on a cutting board. Shred the beef with two forks, discarding any fat and cartilage. Remove and discard the bay leaves from the pot.
  • Finish the Soup: Use a ladle to skim any fat off the top of the soup. Add the shredded beef back into the pot and warm for an additional 5 minutes. If desired, garnish with chopped fresh herbs before serving.

Notes

  • For a richer flavor, consider using a higher quality beef broth or making your own.
  • Adjust the vegetables based on what you have on hand—zucchini, corn, or peas are great additions!
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 20 minutes
  • Category: soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 80mg