This Hearty Beef Vegetable Soup is packed with tender chunks of chuck roast, fresh vegetables, and aromatic herbs, making it a perfect comfort food for chilly days. The slow-cooked chuck roast becomes incredibly tender, while Yukon Gold potatoes, green beans, and a savory broth create a rich, flavorful soup that will leave you feeling full and satisfied. Whether you’re preparing it for a family meal or for meal prep, this soup will warm your heart and your stomach.
Preparation Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6-8
Ingredients:
- 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 aside.
- Cook the Vegetables: Reduce the heat to medium and, if needed, add the remaining 1 tablespoon of vegetable oil. 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 minutes or until the vegetables are tender.
- Shred the Beef: Remove the chuck roast from the pot and allow it to cool slightly on a cutting board. Shred the beef using two forks, discarding any fat or cartilage. Remove and discard the bay leaves from the soup. Skim any fat from the surface of the soup with a ladle.
- Return the Beef and Serve: Add the shredded beef back into the pot and heat for 5 more minutes. Taste the soup and adjust seasoning if needed. Garnish with chopped fresh parsley or thyme and serve hot.
Serving Suggestions:
- Serve with a side of crusty bread or garlic bread to soak up the flavorful broth.
- Pair with a green salad for a lighter, balanced meal.
- Top with a sprinkle of grated Parmesan or sharp cheddar for added richness.
- Add a side of buttered biscuits for a Southern twist.
- Serve alongside mashed potatoes for an extra hearty meal.
Cooking Tips:
- Sear the meat well to add depth and richness to the soup’s flavor.
- Simmer slowly: Avoid boiling the soup. Keep it at a gentle simmer to ensure the chuck roast becomes tender and the vegetables maintain their texture.
- For a thicker broth, mash a few of the cooked potatoes into the soup before serving.
- Substitute veggies: If you’re not a fan of green beans, replace them with peas, zucchini, or corn. Just adjust the cooking time for each vegetable.
- Use Yukon Gold or red potatoes, as they hold up better in soups than Russet potatoes, which tend to break down.
Nutritional Benefits:
- Chuck roast is rich in protein and iron, providing essential nutrients for energy and muscle repair.
- Carrots and celery are excellent sources of fiber and vitamins, particularly vitamin A, which promotes eye health.
- Green beans offer a variety of vitamins and minerals, including vitamin K and folate.
- Yukon Gold potatoes are a good source of complex carbohydrates, providing lasting energy.
- Low-sodium broth helps control the salt content of the soup, making it a healthier option for those monitoring sodium intake.
Dietary Information:
- Gluten-Free (if using gluten-free Worcestershire sauce)
- Dairy-Free
- Nut-Free
- Soy-Free
Nutritional Facts (per serving, estimated):
- Calories: 350 kcal
- Protein: 25g
- Fat: 20g
- Carbohydrates: 22g
- Fiber: 4g
- Sugar: 5g
- Sodium: 700mg
Storage:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the soup in portions for up to 3 months. Allow it to cool completely before freezing.
- Reheating: Reheat in a pot over medium heat until warmed through, or in the microwave in 1-2 minute increments, stirring in between.
Why You’ll Love This Recipe:
- Tender, flavorful beef: The slow-cooked chuck roast melts in your mouth, packed with savory flavor.
- Nutritious and satisfying: Filled with a variety of vegetables and protein, this soup is both hearty and healthy.
- Perfect for meal prep: This soup stores well and makes an excellent make-ahead meal for busy days.
- Versatile: Easily customize the vegetables to suit your taste or dietary needs.
- Comforting and warm: Ideal for a cozy family dinner or when you’re craving comfort food.
Conclusion:
This Hearty Beef Vegetable Soup is the ultimate comfort food, combining tender beef, wholesome vegetables, and a flavorful broth for a meal that’s both satisfying and nutritious. With its versatility and rich flavors, this soup is sure to become a family favorite, perfect for meal prep, chilly evenings, or feeding a crowd. Try it with your favorite sides and enjoy its warmth and deliciousness!
Frequently Asked Questions (FAQs):
- Can I use a different cut of beef?
Yes, you can use other cuts like brisket or short ribs, but chuck roast is preferred for its tenderness when slow-cooked. - Can I cook this soup in a slow cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours. - Can I add other vegetables?
Yes, feel free to add or substitute vegetables like peas, zucchini, or corn to suit your preferences. - How can I thicken the soup?
For a thicker consistency, you can mash some of the potatoes or add a slurry of cornstarch and water. - Can I make this soup ahead of time?
Yes, this soup is even better the next day as the flavors develop. It stores well in the refrigerator or freezer for later use.