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Hearty Old Fashioned Vegetable Beef Soup

Close-up of a hearty bowl of vegetable beef soup featuring chunks of beef, potatoes, carrots, and green beans in a rich broth.
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This classic vegetable beef soup recipe delivers a rich, savory broth and tender beef chunks, making it the ultimate comfort food for family dinners.

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
  • 3 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 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium potatoes, peeled and diced
  • 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 Dutch oven or stockpot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  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 until fragrant.
  5. Return the beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice), thyme, oregano, bay leaf, salt, pepper, and Worcestershire sauce.
  6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is becoming tender.
  7. Add the diced potatoes to the soup. Continue to simmer, covered, for 15 minutes.
  8. Stir in the frozen green beans and frozen peas. Cook for another 5 to 10 minutes, or until the vegetables are tender and the beef is fully cooked and soft.
  9. Remove and discard the bay leaf before serving your hearty vegetable beef soup.

Notes

  • For a slow cooker vegetable beef soup, combine all ingredients except frozen vegetables in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add frozen vegetables during the last 30 minutes of cooking.
  • If you prefer ground beef vegetable soup, brown 1.5 pounds of ground beef first, drain the fat, and add it in Step 5 instead of the chuck roast.
  • Taste the broth before adding extra salt, as the beef broth often contains a good amount of sodium.

Nutrition

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