Homemade Vegetable Beef Soup Recipe

Homemade Vegetable Beef Soup is a comforting and hearty dish perfect for chilly days. Packed with tender beef, a variety of vegetables, and flavorful broth, this classic recipe is a one-pot meal that will warm your soul.

Why Make This Recipe

Making Homemade Vegetable Beef Soup allows you to control the ingredients and customize the flavors to your liking. It’s a nutritious and filling meal that can be easily prepared in large batches for leftovers or freezing.

How to Make Homemade Vegetable Beef Soup

Ingredients:

• 2 1/2 tablespoons olive oil


• 3-4 lb chuck roast


• 7-8 cups low sodium beef broth


• 1/4 teaspoon fresh ground black pepper


• 2 bay leaves


• 1 medium onion chopped


• 2 ribs celery chopped


• 2 carrots peeled and chopped


• 2 cloves garlic minced


• 1 teaspoon dried parsley


• 1/2 teaspoon dried oregano


• 1/2 teaspoon dried marjoram


• 1/4 teaspoon dried thyme leaves


• 1/4 teaspoon dried basil


• 2 medium Yukon Gold potatoes diced


• 1/4 pound green beans trimmed and cut in 1 inch bite-sized pieces


• 1 can (14.5 ounce petite diced tomatoes)


• 1 tablespoon Worcestershire Sauce

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast until browned on each side. Add beef broth, black pepper, and bay leaves. Simmer for 2 1/2 – 3 hours until fork-tender.


2. In a separate pot, sauté onion, celery, and carrot until tender. Add garlic, parsley, oregano, marjoram, thyme, and basil. Cook for 1 minute.


3. Add beef broth, potatoes, green beans, diced tomatoes, and Worcestershire Sauce. Ladle in some of the broth from the chuck roast. Simmer until vegetables are tender.


4. Shred the cooked chuck roast and add it back to the pot. Warm for 5 minutes before serving.

How to Serve Homemade Vegetable Beef Soup

Serve the soup hot in bowls, garnished with fresh herbs like parsley or a sprinkle of Parmesan cheese. Pair it with crusty bread or a side salad for a complete meal.

How to Store Homemade Vegetable Beef Soup

Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the soup in individual portions for up to 3 months.

Tips to Make Homemade Vegetable Beef Soup

• Use low-sodium beef broth to control the saltiness of the soup.


• Adjust the vegetables based on your preferences or what you have on hand.


• For a richer flavor, deglaze the pot with red wine before adding the broth.

Variation

For a healthier version, use lean beef cuts or ground beef instead of chuck roast. You can also add barley or quinoa for extra texture and nutrition.

FAQs

1. Can I use a slow cooker to make this soup? Yes, you can sear the beef and sauté the vegetables before transferring everything to a slow cooker to simmer for several hours.


2. Can I add other vegetables to this soup? Absolutely! Feel free to add in vegetables like corn, peas, or bell peppers for more variety.


3. Can I make this soup vegetarian? Yes, you can substitute the beef broth with vegetable broth and omit the meat for a delicious vegetable soup.