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Hearty Old-Fashioned Vegetable Beef Soup

Close-up of a rich vegetable beef soup with chunks of beef, carrots, potatoes, and celery in a dark broth.
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Make this classic vegetable beef soup for a comforting, wholesome meal. This recipe uses simple ingredients to create a rich, satisfying broth perfect for chilly days.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Season the beef cubes lightly with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, removing the browned beef to a separate bowl. Do not overcrowd the pot.
  3. Reduce the heat to medium. Add the onion, celery, and carrots to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with juice), thyme, and bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour, or until the beef starts to become tender. This slow simmer builds deep flavor.
  7. Add the cubed potatoes, green beans, peas, and Worcestershire sauce. Stir well.
  8. Continue to simmer, uncovered, for another 20 to 30 minutes, or until the potatoes are tender and the beef is easily pierced with a fork.
  9. Remove and discard the bay leaf before serving your homemade beef vegetable soup.

Notes

  • For a quicker weeknight beef soup, substitute the chuck roast with 1 pound of ground beef. Brown the ground beef first, drain the fat, and then proceed with sautéing the onions and celery.
  • If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the last 10 minutes of cooking.
  • This recipe tastes even better the next day, making it great for meal prep.

Nutrition

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