This hearty beef vegetable soup, made with a tender chuck roast, is packed with flavorful vegetables and aromatic herbs. Slow-simmered to perfection, the beef becomes melt-in-your-mouth tender, while the vegetables soak up all the savory goodness of the broth. It’s the ultimate comfort food for chilly days or when you need a filling, nutritious meal.
Preparation Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6-8 servings
Ingredients
- For the Soup:
- 2 ½ tablespoons vegetable oil, divided
- 3-4 lb chuck roast
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried basil
- ¼ teaspoon fresh ground black pepper
- 7-8 cups low sodium beef broth
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 medium Yukon Gold potatoes, diced
- ¼ pound green beans, trimmed and cut into 1-inch bite-sized pieces
- 2 teaspoons chopped fresh parsley or thyme, for garnish
Directions
- 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 until browned on each side, about 3-4 minutes per side. Once browned, remove the roast from the pot and set it aside. - Cook the Vegetables:
Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil if needed. Add the chopped carrots, onions, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the onions and celery are tender. - Add the Aromatics:
Reduce the heat to low. Add the minced garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Stir constantly and cook for 1 minute until the garlic becomes fragrant. - Add the Broth and Roast:
Pour in the beef broth, diced tomatoes, Worcestershire sauce, and bay leaves. Return the browned chuck roast to the pot. Cover and simmer over low heat for 1 ½ to 2 hours, or until the roast is fork-tender. - Add Potatoes and Green Beans:
After the beef is tender, add the diced Yukon Gold potatoes and green beans to the pot. Simmer for an additional 20-30 minutes until the potatoes are tender. - Garnish and Serve:
Remove the bay leaves from the soup. Garnish with fresh chopped parsley or thyme. Serve hot and enjoy!
This soup pairs well with crusty bread or a side salad for a full meal. The beef becomes wonderfully tender and the vegetables absorb all the flavors of the rich broth, making this a perfect cozy dish for the colder months.
Serving Suggestions
- Serve with a slice of buttered sourdough bread for dipping.
- Top with shredded cheese for an extra creamy texture.
- Add a dollop of sour cream for a tangy touch.
- Serve with a green salad and fresh vinaigrette for a lighter meal.
- Pair with a glass of red wine for an elevated dining experience.
Cooking Tips
- If you have time, let the soup simmer longer to deepen the flavors.
- For a thicker broth, mash some of the potatoes in the soup.
- Use a leaner cut of beef, such as sirloin, if you prefer less fat.
- Freeze leftovers for up to 3 months for an easy future meal.
Nutritional Benefits
- Rich in protein from the beef and fiber from the vegetables.
- Packed with vitamins and minerals, including vitamin C, potassium, and iron.
- Low in calories and a great source of healthy fats when using olive oil.
Dietary Information
- Gluten-Free: Naturally gluten-free as long as broth is verified to be gluten-free.
- Low-Carb: Contains minimal carbohydrates, making it a good choice for low-carb diets.
Nutritional Facts (per serving)
- Calories: 350
- Protein: 30g
- Carbohydrates: 25g
- Fat: 15g
- Fiber: 5g
- Sodium: 500mg
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Reheat on the stove or in the microwave.
Why You’ll Love This Recipe
- Hearty and comforting with tender beef and a flavorful broth.
- A perfect one-pot meal that’s easy to make and requires minimal prep.
- Great for batch cooking and perfect for feeding a crowd.
- Customizable with your favorite vegetables or herbs.
Conclusion
This hearty beef vegetable soup is the epitome of comfort food. With tender chunks of beef, hearty vegetables, and a flavorful broth, it’s perfect for family dinners or cozy nights at home. The chuck roast provides a rich depth of flavor that makes each spoonful satisfying. Whether served on a cold evening or as a meal prep option, it’s a recipe you’ll keep coming back to.
Frequently Asked Questions
- Can I use a different cut of beef?
Yes! You can use sirloin or round roast if you prefer leaner cuts, but chuck roast offers the best flavor and tenderness. - Can I add other vegetables to this soup?
Absolutely! You can add peas, corn, or parsnips for variety. Just be sure to adjust the cooking times for the new vegetables. - Can I make this soup in a slow cooker?
Yes! Brown the roast first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or until the beef is tender. - Can I make this soup ahead of time?
Yes! The flavors actually improve the next day, so it’s a great make-ahead meal. - How can I thicken the soup?
You can mash some of the potatoes or use an immersion blender to thicken the broth. - Can I use chicken broth instead of beef broth?
Yes, chicken broth will work if you prefer a lighter flavor, but beef broth gives it a richer taste. - How can I store leftover soup?
Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. - Can I add noodles to this soup?
Yes, you can add noodles, but be sure to cook them separately and add them in the last 10 minutes of cooking to avoid them becoming too soft. - Is this recipe gluten-free?
Yes, this soup is naturally gluten-free if you ensure your broth is gluten-free. - Can I use frozen vegetables instead of fresh?
Yes, you can use frozen veg