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Hearty Beef and Vegetable Soup

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A comforting and hearty beef and vegetable soup recipe that’s easy to make, perfect for cozy dinners and busy weeknights. Tender beef simmered with fresh vegetables creates a rich, flavorful broth.

Ingredients

Scale
  • 1.5 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 medium red potatoes, diced (optional)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
  • 6 cups beef broth, low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Prep your ingredients: Cut the beef into 1-inch cubes, dice the onion, slice carrots and celery, and chop potatoes and green beans if using fresh. Mince the garlic cloves. This should take about 15-20 minutes.
  2. Brown the beef: Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Add the beef cubes in a single layer (work in batches if needed) and brown on all sides until nicely caramelized—about 5-7 minutes per batch. Transfer the browned beef to a plate.
  3. Sauté the aromatics: Lower the heat to medium. In the same pot, add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant—about 5 minutes. Add the minced garlic and cook for another 30 seconds, careful not to burn it.
  4. Deglaze the pot: Pour in about 1/4 cup (60 ml) of beef broth or water to scrape up browned bits stuck to the bottom.
  5. Add the beef back in: Return the browned beef cubes to the pot along with diced potatoes (if using), canned tomatoes (including juice), remaining beef broth (6 cups), Worcestershire sauce, dried thyme, and bay leaf.
  6. Simmer: Bring everything to a gentle boil, then reduce heat to low and cover. Let it simmer for about 1 hour, stirring occasionally.
  7. Add green beans: About 10 minutes before serving, stir in the green beans so they stay bright and slightly crisp.
  8. Season and finish: Remove the bay leaf. Taste the broth and season with salt and freshly ground black pepper as needed. Sprinkle fresh chopped parsley on top if desired.
  9. Serve: Ladle hot into bowls and enjoy with crusty bread or a side salad.

Notes

Do not overcrowd the pan when browning beef to ensure proper caramelization. Simmer gently to keep beef tender and broth clear. Add delicate vegetables like green beans near the end to maintain texture. Adjust salt gradually and add Worcestershire sauce for depth. For a low-carb version, omit potatoes and add more green beans or zucchini. Can be adapted for slow cooker or vegetarian versions.

Nutrition

Keywords: beef soup, vegetable soup, hearty soup, comfort food, easy soup recipe, homemade soup, beef and vegetable soup

Find it online: https://katedishes.com/hearty-beef-and-vegetable-soup-recipe-easy-homemade-comfort-food-guide/