hearty homemade beef vegetable soup recipe comfort in a bowl
Beef, Comfort, Soups

Hearty Homemade Beef Vegetable Soup Recipe: Comfort in a Bowl

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Hearty Homemade Beef Vegetable Soup Recipe: Comfort in a Bowl

There’s nothing quite like a warm, comforting bowl of homemade beef vegetable soup to soothe the soul and satisfy your hunger. This easy-to-make recipe combines tender braised chuck roast, a variety of vegetables, and rich flavors to create a dish that’s perfect for any season. Whether you’re meal prepping for the week or feeding a crowd, this beef and vegetable soup is a crowd-pleaser that’s sure to become a family favorite.

Ingredients

  • 3 cans San Marzano tomatoes (large)
  • 1 can petite diced tomatoes
  • 1 bag soup vegetables (carrots, celery, onions)
  • 1 bag corn
  • 1 bag Lima beans
  • 1 small head of cabbage, chopped
  • 1 shredded braised chuck roast (braised in water for 4 hours, fork-tender)
  • 2 packs McCormick au jus mix
  • Salt, pepper, chives, and parsley (to taste)
  • 4 tablespoons butter
  • Water (as needed)

Preparation

Start by preparing your braised chuck roast the day before. Place the roast in a baking dish, cover with water, and braise in the oven at 325°F for about 4 hours, or until fork-tender. Once cooked, shred the meat and mix with 2 packs of McCormick au jus. Refrigerate overnight to enhance the flavors.

In a large pot, combine the San Marzano tomatoes, petite diced tomatoes, soup vegetables, corn, Lima beans, and chopped cabbage. Add water as needed to cover the ingredients and bring to a simmer. Season with salt, pepper, chives, and parsley to taste.

Halfway through cooking the vegetables (about 20-30 minutes), add the shredded chuck roast along with the au jus broth and fat. Continue simmering until all the vegetables are tender and the flavors have melded together.

For an extra layer of richness, stir in 4 tablespoons of butter near the end of cooking. Adjust seasoning and water levels as needed. This homemade soup is all about personalization, so feel free to tweak it to your liking!

Looking for a twist? Try making Maryland Crab Soup by substituting the chuck roast with 2 pounds of Maryland crab claw meat and swapping the au jus for Old Bay seasoning and a few tablespoons of Better Than Bouillon chicken paste.

Enjoy this hearty, flavorful soup that’s perfect for cozy nights in or as a comforting meal any time of the year!

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