Description

This Homemade Hearty Vegetable Beef Soup is a comforting and nutritious meal perfect for chilly days. Packed with tender beef chuck, a medley of fresh vegetables, and simmered in rich low-sodium beef broth, it offers deep, warming flavors with wholesome ingredients. Ideal for meal prep or family dinners, this soup combines the goodness of vegetables and protein in a slow-simmered broth that enhances every bite.

Ingredients

Scale

Beef and Broth

1.5 pounds Beef Chuck Roast (Cut into bite-sized cubes)
6 cups Low-Sodium Beef Broth
1 14.5-ounce can Diced Tomatoes (Undrained)
2 leaves Bay Leaves (Remove before serving)
1 teaspoon Dried Thyme (Or a few sprigs of fresh thyme)

Vegetables

2 medium Carrots (Peeled and diced)
2 stalks Celery (Diced)
1 large Onion (Chopped)
2 cloves Garlic (Minced)
2 medium Potatoes (Peeled and diced)
1 cup Green Beans (Trimmed and cut into 1-inch pieces)

Seasonings and Oil

2 tablespoons Olive Oil (For sautéing)
Salt (To taste)
Pepper (To taste)

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Instructions

Prepare Ingredients: Chop the beef into bite-sized cubes, dice the carrots, celery, and potatoes, chop the onion, mince the garlic, and trim plus cut the green beans into 1-inch pieces to have all your ingredients ready for cooking.
Sauté Onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent and fragrant, which builds the soup’s base flavor.
Add Garlic: Add the minced garlic to the pot and sauté for an additional minute, ensuring it doesn’t burn but infuses the oil with aroma.
Sear Beef: Increase heat to medium-high and add the cubed beef. Sear the meat for 5 to 7 minutes, turning occasionally until all sides are browned, locking in flavor and juiciness.
Add Vegetables: Incorporate the diced carrots, celery, and potatoes, stirring them well with the beef to combine all the flavors.
Add Liquids and Herbs: Pour in the beef broth, then add the canned diced tomatoes with their juice, bay leaves, and thyme. Stir everything thoroughly to evenly distribute the herbs and vegetables.
Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours until the beef and root vegetables are tender and the flavors meld.
Add Green Beans: Add the trimmed and cut green beans to the pot and cook uncovered for an additional 20 to 30 minutes, allowing the beans to soften but maintain some texture.
Season and Finish: Adjust seasoning by adding salt and pepper to taste. Remove the bay leaves before serving to avoid bitterness.
Serve: Ladle the hot soup into bowls and garnish with fresh herbs if desired. Enjoy this hearty, nourishing meal fresh and warm.

Notes

For a thicker soup, mash a few potatoes in the pot during the last 10 minutes of cooking.
You can substitute beef chuck with stew meat or short ribs for variation.
If you prefer a spicier kick, add a pinch of crushed red pepper flakes during the simmering stage.
Leftovers can be stored refrigerated up to 3 days or frozen for up to 3 months.
Adjust cooking times slightly if using fresh thyme instead of dried, as fresh herbs have a more delicate flavor.