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Vegetable Beef Soup Recipe

Vegetable Beef Soup

Steven
This vegetable beef soup is the ultimate cold-weather comfort food — a rich, deeply savory broth loaded with tender chunks of seared chuck roast, hearty root vegetables, and a colorful mix of green beans, peas, and corn. The secret is in the technique: properly browning the beef before simmering creates layers of caramelized flavor that make this one-pot stovetop recipe taste like it has been cooking all day.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Soup
Cuisine American
Servings 8 bowls
Calories 320 kcal

Equipment

  • Large Dutch oven or heavy-bottomed stockpot - At least 6 quarts; cast iron enameled recommended
  • Cutting board
  • Chef's knife
  • Wooden spoon or heatproof spatula
  • Ladle
  • Measuring cups and spoons
  • Peeler - For carrots and potatoes
  • Paper towels - For drying the beef before searing
  • Serving bowls

Ingredients
  

  • 2 lbs beef chuck roast - 900g, cut into 1-inch cubes; trim large hard fat pieces
  • 2 tbsp olive oil - divided
  • 1 large yellow onion - diced
  • 3 cloves garlic - minced
  • 3 stalks celery - sliced
  • 3 medium carrots - peeled and sliced into rounds
  • 3 medium Yukon Gold or russet potatoes - peeled and cut into 1-inch cubes
  • 1 cup green beans - 150g, fresh or frozen, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn kernels - 150g
  • 1 cup frozen peas - 150g
  • 1 can (14.5 oz) diced tomatoes - 411g, with all juices
  • 2 tbsp tomato paste
  • 4 cups beef broth - 950ml; high-quality or Better Than Bouillon recommended
  • 2 cups water - 475ml
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 bay leaves - remove before serving
  • 1 tsp salt - plus more to taste
  • 1/2 tsp black pepper - plus more to taste

For Garnish

  • 2 tbsp fresh flat-leaf parsley - chopped

Instructions
 

  • Let the chuck roast rest at room temperature for 20–30 minutes, then cut into 1-inch cubes. Pat every piece thoroughly dry with paper towels, then season all sides with 1 tsp salt and ½ tsp pepper.
  • Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add half the beef in a single layer and sear undisturbed for 3–4 minutes per side until deeply browned; repeat with remaining beef. Transfer to a plate, leaving all drippings in the pot.
  • Reduce heat to medium, add the onion and celery, and sauté 4–5 minutes until softened, scraping up the browned bits. Add garlic and stir for 1 minute until fragrant.
  • Push aromatics to the sides and add the tomato paste to the center of the pot. Cook for 1–2 minutes, stirring and pressing it around the pot, then stir into the aromatics.
  • Pour in the beef broth and water, scraping up all browned bits from the bottom. Add diced tomatoes, Worcestershire sauce, thyme, oregano, basil, bay leaves, and the browned beef with any juices; stir to combine and bring to a boil.
  • Reduce heat to medium-low, partially cover, and simmer gently for 45 minutes, stirring occasionally, until the beef begins to tenderize and the broth develops flavor.
  • Stir in the cubed potatoes and sliced carrots, then partially cover and simmer for another 20–25 minutes until fork-tender but still holding their shape.
  • Add the green beans and simmer 10–12 minutes until tender-crisp, then stir in the frozen corn and peas and cook 5 more minutes until heated through.
  • Remove and discard the bay leaves, taste and adjust salt and pepper as needed, then stir in fresh parsley and ladle into bowls.

Notes

  • Dry the beef: Thoroughly patting the beef dry before searing is the single most important step — moisture prevents browning and browning builds flavor.
  • Sear in batches: Never overcrowd the pot; each piece needs direct contact with the hot surface to form a proper crust.
  • Best cut of beef: Chuck roast is ideal because its collagen breaks down during the long simmer, yielding tender, flavorful meat. Avoid lean cuts like sirloin — they turn chewy.
  • Slow cooker method: Brown the beef on the stovetop first, then transfer everything to a slow cooker and cook on LOW for 8–10 hours or HIGH for 4–5 hours, adding peas and corn in the last 30 minutes.
  • Thickening the broth: For a thicker soup, stir in a slurry of 2 tbsp cornstarch mixed with 3 tbsp cold water, or mash a few potato cubes directly into the broth.
  • Freezing tip: Slightly undercook the potatoes if you plan to freeze the soup — potatoes can turn grainy after freezing and reheating.
  • Storage: Refrigerate in airtight containers for up to 4–5 days; freeze for up to 3 months. The flavors improve overnight.
  • Add barley: Stir in ½ cup pearl barley with the broth for a heartier, thicker soup — add an extra cup of broth to compensate.
  • Flavor booster: Drop a Parmesan rind into the simmering broth for incredible savory depth; remove before serving.
  • Frozen vegetables: Work perfectly — just add heartier ones (green beans, corn) with the potatoes and delicate ones (peas) in the last 5 minutes. Add an extra ½ cup broth if using large quantities.
Keyword beef soup recipe, chuck roast soup, homemade beef soup, one pot soup, vegetable beef soup