Vegetable Beef Soup: A Comforting and Hearty Recipe
Introduction
There’s nothing quite like a bowl of hearty, homemade soup to warm you up on a chilly day. Vegetable Beef Soup is a classic comfort food that’s both nourishing and satisfying. With tender chunks of beef, a medley of fresh vegetables, and a rich, flavorful broth, this soup is perfect for a cozy dinner or feeding a crowd. In this article, we’ll guide you through the steps to create this delicious soup from scratch, including tips and variations to make it your own.
Ingredients
Vegetable Oil:
- 2 ½ tablespoons vegetable oil
Beef:
- 3-4 lb chuck roast
Vegetables:
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 2 medium Yukon Gold potatoes, diced
- ¼ pound green beans, trimmed and cut into 1-inch pieces
Herbs and Spices:
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
- 2 bay leaves
Liquids:
- 7-8 cups low sodium beef broth
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire Sauce
Garnish:
- 2 teaspoons chopped fresh parsley or thyme
Instructions
Sear the Chuck Roast
Start by heating 1 ½ tablespoons of vegetable oil in a large Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear it on all sides until browned. This step locks in the juices and adds a rich, savory flavor to the soup. Once seared, remove the roast from the pot and set it aside on a plate.
Sauté the Vegetables
Reduce the heat to medium and, if necessary, add the remaining 1 tablespoon of vegetable oil to the pot. Add the chopped carrots, onions, and celery. Cook for about 5 minutes, or until the onions and celery become tender and aromatic. This forms the flavorful base of your soup.
Add the Garlic and Herbs
Lower the heat to low and add the minced garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Stir constantly and cook for 1 minute to release the aromatic oils from the herbs. This step enhances the flavor profile of your soup.
Add the Liquids and Beef
Pour in the beef broth, diced tomatoes (with their juices), and Worcestershire sauce. Stir to combine all ingredients. Add the bay leaves and return the seared chuck roast to the pot. Bring the mixture to a simmer. Cover the pot and cook for 1 ½ to 2 hours, or until the beef is fork-tender and easily shreds.
Add the Potatoes and Green Beans
Once the beef is tender, add the diced potatoes and green beans to the pot. Continue to simmer for about 20 minutes, or until the vegetables are tender. The potatoes should be soft but not mushy, and the green beans should retain a slight crispness.
Shred the Beef
Remove the chuck roast from the pot and let it cool slightly on a cutting board. Using two forks, shred the beef, discarding any fat or cartilage. Skim any excess fat from the top of the soup using a ladle. This step ensures a clean, flavorful broth without the greasiness.
Finish and Serve
Return the shredded beef to the pot and warm it through for about 5 minutes. Remove and discard the bay leaves. Garnish the soup with chopped fresh parsley or thyme for a touch of freshness and color before serving.
Notes and Tips
- Choosing the Right Beef: Chuck roast is ideal for this soup because it becomes tender and flavorful when slow-cooked. You can also use other cuts like brisket or stew meat, but adjust the cooking time accordingly.
- Vegetable Variations: Feel free to add or substitute vegetables based on your preferences. Potatoes, corn, peas, and bell peppers are great options to consider.
- Thickening the Soup: If you prefer a thicker soup, you can mash some of the potatoes in the pot or add a slurry of cornstarch and water towards the end of cooking.
- Freezing and Storing: This soup freezes well. Allow it to cool completely before transferring to airtight containers. It can be frozen for up to 3 months. Reheat thoroughly before serving.
Details
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Contains meat, gluten-free if using gluten-free broth
Nutritional Facts
- Calories per Serving: Approximately 350 kcal
- Protein: 23g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 4g
- Sodium: 800mg (varies depending on broth and Worcestershire sauce used)
FAQ
Can I use a slow cooker for this recipe? Yes, you can adapt this recipe for a slow cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the vegetables are cooked.
Can I substitute other vegetables in this soup? Absolutely! Feel free to customize the vegetable selection based on what you have on hand or your personal preferences. Just remember to adjust the cooking times as needed.
How can I make this soup spicier? If you like a bit of heat, consider adding a dash of hot sauce, red pepper flakes, or chopped jalapeños to the soup. Start with a small amount and taste as you go to achieve the desired spice level.
Is this soup suitable for meal prep? Yes, Vegetable Beef Soup is great for meal prepping. It keeps well in the refrigerator for up to 5 days and freezes well for up to 3 months. Store it in individual portions for easy reheating.
Can I use a different type of meat? While chuck roast is ideal for this recipe, you can use other cuts like stew meat or even ground beef. Just be sure to adjust the cooking time based on the cut of meat you choose.
How can I make this soup vegetarian? To make a vegetarian version, omit the beef and use vegetable broth instead of beef broth. You can add more beans or lentils for protein and additional vegetables for a hearty meal.
Print
Vegetable Beef Soup
- Total Time: 2 hours 50 minutes
- Yield: 6-8 servings 1x
Description
Vegetable Beef Soup is a hearty and comforting dish, featuring tender chunks of beef, a medley of fresh vegetables, and a flavorful broth. It’s perfect for a warming meal on a cold day or as a nourishing option for feeding a crowd.
Ingredients
Vegetable Oil:
- 2 ½ tablespoons vegetable oil
Beef:
- 3–4 lb chuck roast
Vegetables:
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 2 medium Yukon Gold potatoes, diced
- ¼ pound green beans, trimmed and cut into 1-inch pieces
Herbs and Spices:
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
- 2 bay leaves
Liquids:
- 7–8 cups low sodium beef broth
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire Sauce
Garnish:
- 2 teaspoons chopped fresh parsley or thyme
Instructions
- Sear the Chuck Roast:
- Heat 1 ½ tablespoons of vegetable oil in a large Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear on all sides until browned. Remove the roast and set aside.
- Sauté the Vegetables:
- Reduce heat to medium. Add the remaining 1 tablespoon of vegetable oil if needed. Sauté carrots, onions, and celery for about 5 minutes until tender.
- Add the Garlic and Herbs:
- Lower heat to low. Add garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly.
- Add the Liquids and Beef:
- Pour in beef broth, diced tomatoes with juices, and Worcestershire sauce. Add bay leaves and return seared chuck roast to the pot. Bring to a simmer, cover, and cook for 1 ½ to 2 hours, until beef is fork-tender.
- Add the Potatoes and Green Beans:
- Add diced potatoes and green beans. Simmer for 20 minutes, or until vegetables are tender.
- Shred the Beef:
- Remove the chuck roast, shred the beef with two forks, and discard any fat. Skim excess fat from the soup.
- Finish and Serve:
- Return shredded beef to the pot, warm through for 5 minutes, and discard bay leaves. Garnish with chopped fresh parsley or thyme before serving.
Notes
- Choosing Beef: Chuck roast is ideal for its tenderness when slow-cooked. Other cuts like brisket or stew meat can be used, adjusting cooking times as needed.
- Vegetable Variations: Customize with additional vegetables such as corn or peas.
- Thickening: For a thicker soup, mash some potatoes in the pot or add a cornstarch slurry.
- Freezing: This soup freezes well for up to 3 months. Cool completely before freezing in airtight containers.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Calories: Approximately 350 kcal
- Sodium: 800mg (varies based on broth and Worcestershire sauce used)
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 23g
Keywords: Vegetable Beef Soup