Hearty Vegetable Beef Soup: A Weekend Comfort Bowl (Print Version)
Warm up with a rustic Hearty Vegetable Beef Soup. My family's favorite, packed with tender beef and garden veggies, perfect for chilly evenings.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 115 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Homestyle
Dietary: None (contains beef)
# Ingredients:
→ Main Stars
01 -
2 lbs boneless beef chuck roast, cut into 1-inch cubes
02 -
1 large yellow onion, chopped
03 -
2 large carrots, peeled and roughly chopped
04 -
2 celery stalks, roughly chopped
05 -
2 large Russet or Yukon Gold potatoes, peeled and cubed
06 -
1 (14.5 oz) can diced tomatoes, undrained
→ Flavor Boosters
07 -
6 cups beef broth (good quality, please!)
08 -
4 cloves garlic, minced (or more, I always add more!)
09 -
1 bay leaf
10 -
1 tbsp Worcestershire sauce
→ Seasonings & Spices
11 -
1 tsp dried thyme
12 -
1 tsp smoked paprika
13 -
Salt and freshly ground black pepper, to taste
14 -
2 tbsp olive oil (for searing)
→ Garden Fresh Additions & Finishing Touch
15 -
1 cup fresh or frozen green beans, trimmed or cut
16 -
1 cup frozen corn
17 -
1/4 cup fresh parsley, chopped (for garnish)
# Instructions:
01 -
Get your big Dutch oven or stock pot screaming hot over medium-high heat. Add a splash of oil. Once it's shimmering, toss in your beef cubes, working in batches if you need to. Don't overcrowd the pot; we want a nice, deep brown crust, not steamed beef! This step, honestly, is where so much flavor begins for your Hearty Vegetable Beef Soup. I've rushed it before, and the soup just didn't sing. Brown it well, really get that color.
02 -
Once all the beef is seared and set aside, you might have some lovely browned bits stuck to the bottom of the pot—that's flavor gold! Add your chopped onion, carrots, and celery to the pot. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and get fragrant. Oh, that smell! It always makes my kitchen feel so welcoming. Scrape up those beefy bits as you stir, they'll melt right into the veggies.
03 -
Toss in your minced garlic and dried thyme, stir for just a minute until you can really smell that garlic, then pour in the beef broth and diced tomatoes. Add the bay leaf and Worcestershire sauce. Now, for the hardy guys: your potatoes! Bring it all to a simmer, then reduce the heat to low, cover, and let it do its thing. This is where the magic happens, where the beef gets tender and the flavors deepen for your Hearty Vegetable Beef Soup.
04 -
Let your Hearty Vegetable Beef Soup simmer gently for about 60-75 minutes, or until that beef is wonderfully tender. You want it to practically fall apart with a fork, you know? I usually peek in a few times, give it a stir, and maybe add a tiny splash more broth if it looks too thick. This is the perfect time to clean up some of your kitchen chaos, or maybe just grab a cup of tea.
05 -
Once the beef is tender, it’s time for the softer veggies. Stir in your green beans and corn. Let the soup continue to simmer, uncovered, for another 10-15 minutes, or until the vegetables are tender-crisp. You don't want mushy veggies, trust me, I've been there. A little bite is good! Taste and adjust the salt and pepper here, maybe a little more smoked paprika if you're feeling it.
06 -
Remove the bay leaf – don't forget that! Ladle your gorgeous, Hearty Vegetable Beef Soup into bowls. Sprinkle generously with fresh chopped parsley. It adds such a vibrant, fresh note. Serve it steaming hot, maybe with a crusty piece of bread for dipping. This is the moment you've been waiting for, the reward for all that simmering!
# Notes:
01 -
Don't rush the browning of the beef; it's the foundation of flavor for this Hearty Vegetable Beef Soup. Seriously, I learned that the hard way.
02 -
Properly stored in an airtight container, your soup should be good in the refrigerator for about 3-4 days. It also freezes wonderfully!
03 -
If you don't have chuck roast, stew meat works just fine, though chuck roast tends to get more tender.
04 -
Serve with a warm, crusty baguette for dipping – essential for soaking up all that delicious broth!
# Equipment Needed:
01 -
Large Dutch oven or stock pot
02 -
cutting board
03 -
sharp knife
# Nutrition (Per Serving):
Calories: Approx. 400-500
Total Fat: Approx. 20-30g
Total Carbohydrate: Approx. 30-40g
Protein: Approx. 30-40g