Description
This Old-Fashioned Vegetable Beef Soup is an easy and comforting dinner made with tender beef and simple vegetables simmered in a rich tomato broth. It’s one of the best homemade soup ideas for chilly evenings and busy families who want a healthy meal without complicated ingredients. With quick preparation and plenty of hearty flavor this classic soup is perfect for weeknight dinner or meal prep and even cozy holiday gatherings. Every spoonful tastes just like home.
Ingredients
- 1 pound Beef chuck roast
- 1 tablespoon Olive oil
- 1 medium Yellow onion
- 2 medium Carrots
- 2 stalks Celery
- 3 cloves Garlic
- 2 tablespoons Tomato paste
- 6 cups Beef broth
- 1 can (14.5 ounces) Diced tomatoes
- 2 medium Yukon Gold potatoes
- 1 cup Frozen cut green beans
- 1 cup Frozen corn kernels
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
- Start by cutting the pound of beef chuck into approximately 1-inch cubes and trim away any especially thick pieces of hard fat. Leave a little marbling because it helps the beef become tender and flavorful while simmering.
Dice the yellow onion and slice the two carrots and two celery stalks into bite-sized pieces. Mince the three garlic cloves and cut the two Yukon Gold potatoes into approximately 3/4-inch cubes. Keep the vegetables in separate groups so they can be added at the correct stages of cooking.
- Pat the beef cubes dry and season them with half of the kosher salt and half of the black pepper. Warm the olive oil in a large heavy-bottomed pot over medium-high heat and add the beef in a single loose layer. Work in batches if necessary so the meat has room to brown rather than steam.
Cook the beef for about 5 to 7 minutes while turning the pieces until several sides develop deep golden-brown edges. The centers do not need to be fully cooked because the beef will finish tenderizing in the broth. Leave the flavorful browned bits in the pot.
- Reduce the heat to medium and add the diced onion along with the sliced carrots and celery directly to the browned beef. Cook for about 5 minutes while stirring occasionally until the onion begins to turn translucent and the carrots and celery start to soften around their edges.
Add the minced garlic and tomato paste and cook for another minute while stirring everything together. The tomato paste should darken slightly and cling to the beef and vegetables while the garlic becomes fragrant. This creates a concentrated savory base for the broth.
- Pour in all 6 cups of beef broth and add the canned diced tomatoes with their juices. Stir in the Worcestershire sauce and dried thyme and bay leaf along with the remaining salt and pepper. Gently scrape the browned bits from the bottom of the pot so their flavor becomes part of the broth.
Bring the mixture to a gentle boil and then reduce the heat to low. Cover partially and simmer for 45 to 60 minutes or until the beef is beginning to become tender. Stir occasionally and keep the broth at a gentle simmer rather than a vigorous boil so the meat has time to soften without drying out.
- Add the two cubed Yukon Gold potatoes to the simmering broth and cook for about 12 minutes. Stir gently so the potatoes become evenly distributed without breaking apart. Their edges will gradually soften as they absorb the rich tomato and beef flavors.
Add the frozen green beans and corn and continue simmering for another 8 to 10 minutes until the potatoes are fork-tender and the green beans are cooked through. Check the beef for tenderness and allow a little extra simmering time if needed. Remove the bay leaf and taste the broth before adjusting the seasoning if necessary.
- Allow the finished soup to settle for a minute before ladling a generous single portion into a ceramic serving bowl. Include several tender beef cubes along with potatoes and carrots and green beans and corn so every serving has a balanced mixture of meat and vegetables.
Scatter a small portion of the chopped fresh parsley over the hot soup. Leave some of the vegetables visible above the broth and let the garnish fall naturally rather than arranging it perfectly. Serve while warm so the beef stays tender and the broth remains rich and comforting.
Notes
Pro Tips:
- Choose well-marbled beef chuck instead of lean steak because gentle simmering breaks down its connective tissue for tender bites.
- Brown the beef in small batches if your pot is crowded so the pieces develop savory golden edges instead of steaming.
- Cut potatoes into slightly larger pieces than the carrots because they soften quickly and can break apart during simmering.
- Taste the broth after simmering because the beef stock and tomatoes concentrate as they cook and may need seasoning adjustments.
Storage: Allow the Old-Fashioned Vegetable Beef Soup to cool slightly after cooking and transfer it into shallow airtight containers within two hours. Refrigerate promptly rather than leaving a large pot at room temperature for an extended period. Properly stored soup will keep in the refrigerator for 3 to 4 days.
For freezing allow the soup to cool before dividing it into individual portions. Transfer the portions to freezer-safe containers while leaving some space for expansion. Freeze for up to 3 months for the best flavor and quality. The potatoes may become slightly softer after thawing but the soup will still be delicious.
For reheating place a refrigerated portion in a saucepan over medium-low heat and warm gently while stirring occasionally. Add a splash of beef broth or water if the soup has thickened during storage. Bring the soup to a full reheating temperature of 165°F before serving.
For frozen soup thaw the container overnight in the refrigerator whenever possible. Reheat gently until completely hot and stir occasionally so the beef and vegetables warm evenly. Avoid repeatedly reheating the entire batch because reheating smaller portions helps preserve texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Cuisine: American