Vegetable Beef Soup With Chuck Roast
Vegetable Beef Soup is the perfect cozy soup and such a good way to use up all those veggies stocked in the fridge!
It's perfectly hearty and filling thanks to the tender chunks of protein-rich beef and abundance of nutritious vegetables. Plus it's a versatile recipe so feel free to replace veggies with others you may have on hand.
Vegetable Beef Soup
After simmering for an hour on the stove top this soup has such a delicious rich flavor and the beef is so deliciously tender. This is a perfect comforting fall and winter soup but when you've got lots of vegetables to use up in the summer this is the recipe to make!
Want to see how easy this Vegetable Soup Recipe is? Watch the video!
Note that the soup will be a little brothier than what's pictures, I like to remove some of the broth so you can see the ingredients in the soup. But with that said you can use less broth if desired or even simmer the soup uncovered during cooking (just go easy on the salt).
Ingredients for Vegetable Beef Soup Recipe
(Scroll below for full recipe)
- Beef stew meat
- Olive oil
- Yellow onion
- Carrots
- Celery
- Garlic
- Canned tomatoes
- Low-sodium beef broth or chicken broth
- Dried herbs – basil, oregano, and thyme
- Salt and pepper
- Red potatoes
- Green beans
- Frozen corn and peas
- Fresh parsley
How to Make Vegetable Beef Soup
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry with paper towels, season with salt and pepper then add half of the beef and brown about 4 minutes, turning halfway through.
Transfer to a plate and repeat with remaining half of beef.
Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
Add green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
Pour in corn and peas and simmer until heated through, about 5 minutes.
Mix in parsley and serve warm with fresh crusty bread for dipping if desired.
How do You Make Slow Cooker Vegetable Beef Soup?
This can be made in the slow cooker but you'll still want to start out by browning the beef, then sautéing the carrots, onions, celery and garlic. You'll pour both of those mixtures into a large slow cooker along with everything else minus the frozen veggies. Cook on low until beef and potatoes are tender, about 6 – 7 hours, then add frozen peas and corn and heat through.
How to Convert to Ground Beef?
This is such a versatile recipe. Ground beef could even be use here in place of the beef stew meat. If going that route though you won't need to simmer as long so skip the first 30 minute simmering and jump right to the step of adding the potatoes.
You could also cut up a chuck roast if that's what's on sale instead of using beef stew meat.
More Soup Recipes You Might Like
- Summer Corn Chowder
- Grilled Chicken Tortilla Soup
- Slow Cooker Minestrone
- Italian Vegetable Lentil Soup
- Creamy Ham Potato Corn Chowder
- Squash Corn Chowder
Vegetable Beef Soup
Soup isn't just for the chilly days. This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor. A hearty soup that's sure to satisfy, and you'll love the left overs!
Servings: 8
- 1 1/2 lbs beef stew meat*
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil**
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn***
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
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Heat 1 Tbsp olive oil in a large pot over medium-high heat.
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Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
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Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
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Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
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Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
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Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
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Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
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Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
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Recipe source: Cooking Classy
*Look for a fatty marbled batch of stew meat, it will be more tender. Dice any larger chunks bite size as needed.
**1 Tbsp dried Italian seasoning can be used in place of basil, oregano and thyme.
***Fresh corn/peas can be used here as well, just add when adding green beans.
Nutrition Facts
Vegetable Beef Soup
Amount Per Serving
Calories 344 Calories from Fat 99
% Daily Value*
Fat 11g 17%
Saturated Fat 3g 19%
Cholesterol 66mg 22%
Sodium 581mg 25%
Potassium 1403mg 40%
Carbohydrates 30g 10%
Fiber 5g 21%
Sugar 6g 7%
Protein 24g 48%
Vitamin A 3445IU 69%
Vitamin C 32.1mg 39%
Calcium 77mg 8%
Iron 4.5mg 25%
* Percent Daily Values are based on a 2000 calorie diet.
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Source: https://www.cookingclassy.com/vegetable-beef-soup/
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