Beef Vegetable Soup Easy Hearty Recipe

Ingredients

• 1.5 to 2 lbs beef chuck roast, trimmed and cut into bite-sized (1-inch) cubes
• 2 tablespoons olive oil or avocado oil
• 1 medium yellow onion, diced
• 3–4 cloves garlic, minced
• 6 cups low-sodium beef broth (plus extra if you prefer a soupier consistency)
• 1 can (14.5 oz) crushed or diced tomatoes (with their juices)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 dried bay leaves
• 1 teaspoon dried thyme (or 3 sprigs of fresh thyme)

• 3 medium carrots, peeled and sliced into rounds
• 3 stalks celery, sliced
• 2 medium russet or Yukon Gold potatoes, peeled and diced (Yukon Gold hold their shape best)
• 1 cup frozen green beans or peas (added near the end)
• Salt and freshly cracked black pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Brown the Beef

1. Pat the cubed beef dry with paper towels and season generously with salt and black pepper.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
3. Add the beef in a single layer (work in batches if necessary so you don’t crowd the pan) and sear until deeply browned on all sides, about 5–7 minutes. Remove the beef with a slotted spoon and set aside on a plate.

2. Build the Aromatics

1. Turn the heat down to medium. Add the diced onion to the same pot, scraping up any browned bits stuck to the bottom, and sauté for 4–5 minutes until soft and translucent.
2. Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant.

3. Simmer the Soup Base

1. Return the browned beef and any accumulated juices back to the pot.
2. Pour in the beef broth, crushed tomatoes, Worcestershire sauce, bay leaves, and thyme. Give everything a good stir.
3. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 to 60 minutes so the beef begins to tenderize.

4. Add the Hearty Vegetables

1. Remove the lid and add the sliced carrots, celery, and diced potatoes to the pot.
2. Cover and continue to simmer on low for another 25 to 30 minutes, or until the potatoes and carrots are fork-tender and the beef is melt-in-your-mouth soft.

5. Finish and Season

1. Stir in the frozen green beans (or peas) and let them cook uncovered for 3–5 minutes until heated through.
2. Remove and discard the bay leaves and thyme sprigs.
3. Taste the soup and adjust with additional salt and black pepper as needed.

6. Serve

1. Ladle the hot, hearty beef soup into bowls.
2. Garnish with a sprinkle of fresh chopped parsley and serve alongside crusty bread or warm dinner rolls.