Hearty Vegetable Beef Soup Recipe: Comforting, Nutritious, and Easy to Make
Looking for a hearty and nutritious meal that’s perfect for any season? This Vegetable Beef Soup is packed with tender chuck roast, vibrant vegetables, and rich flavors that will warm your soul. It’s a one-pot wonder that’s easy to make and even easier to enjoy. Whether you’re meal prepping for the week or feeding a hungry family, this soup is a crowd-pleaser that delivers on taste and comfort.
Ingredients:
- 2 1/2 tablespoons canola oil
- 3–4 lb chuck roast
- 7–8 cups low sodium beef broth
- 1/4 teaspoon fresh ground black pepper
- 2 bay leaves
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried basil
- 2 medium Yukon Gold potatoes, diced
- 1/4 pound green beans, trimmed and cut into 1-inch segments
- 1 can (14.5 ounce) petite diced tomatoes
- 1 tablespoon Worcestershire Sauce
Preparation:
1. Sear the Chuck Roast: Heat 1 1/2 tablespoons canola oil in a Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear until browned on all sides. Add 3 cups of beef broth (or enough to cover the roast), black pepper, and bay leaves. Simmer for 2 1/2–3 hours or until the meat is fork-tender.
2. Sauté the Vegetables: After the beef has simmered for about 2 hours, heat 1 tablespoon canola oil in a separate Dutch oven or stockpot over medium heat. Add the onion, celery, and carrots; cook for 5–7 minutes until tender. Reduce heat to low, add garlic, parsley, oregano, marjoram, thyme, and basil, and cook for 1 minute, stirring constantly.
3. Combine and Simmer: Add 4 cups of beef broth, potatoes, green beans, diced tomatoes, and Worcestershire Sauce to the vegetable mixture. Ladle in 1 1/2 cups of the broth from the chuck roast, discarding the bay leaves. Simmer until the vegetables are tender, about 20–30 minutes.
4. Shred and Serve: Remove the chuck roast from the pot and let it cool on a cutting board. Shred the meat with two forks, discarding any fat or cartilage. Add the shredded beef back to the pot and warm for 5 minutes. Serve hot and enjoy this wholesome, flavorful soup!
