Ingredients:
2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
2 tablespoons olive oil or vegetable oil
1 large yellow onion, diced
3 cloves garlic, minced
4 cups beef broth (low-sodium recommended)
1 can (15 ounces) diced tomatoes with their juices
1 can (6 ounces) tomato paste
4 cups water
3 large carrots, peeled and sliced into rounds
3 celery stalks, diced
1 pound potatoes (russet or Yukon gold), peeled and cubed
1 cup frozen green beans (or fresh, trimmed and cut into 1-inch pieces)
1 cup frozen corn kernels
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Fresh chopped parsley for garnish
Instructions:
Pat the beef cubes completely dry with paper towels. This is essential for getting a good sear. Season the beef generously with salt and pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat until shimmering. Working in batches to avoid crowding, add the beef cubes in a single layer. Sear them for 3 to 4 minutes per side, until deeply browned all over. Do not rush this step—the brown bits on the bottom of the pot are pure flavor! Transfer the seared beef to a plate and set aside.
Reduce the heat to medium and add the diced onion to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, stirring constantly. This deepens the tomato flavor and adds richness. Pour in the beef broth and diced tomatoes with their juices, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits. Add the 4 cups of water and bring the mixture to a gentle simmer.
Return the seared beef and any accumulated juices from the plate back to the pot. Add the bay leaves, dried thyme, and dried oregano. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1½ to 2 hours, or until the beef is tender enough to shred with a fork.
Add the carrots, celery, and potatoes to the pot. Return the lid and continue simmering for another 30 to 40 minutes, until the vegetables are tender.
Stir in the green beans and corn and cook for an additional 10 minutes, just until heated through. Remove the bay leaves. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
Ladle the hot soup into bowls and garnish with fresh chopped parsley.
Three Delicious Variations:
For a slow cooker version, complete the searing and sautéing steps on the stovetop, then transfer everything to your slow cooker. Cook on LOW for 8 hours or on HIGH for 4 to 5 hours, adding the vegetables during the last 2 hours of cooking. For an Italian twist, add a Parmesan rind to the simmering broth and stir in a handful of small pasta like ditalini or orzo during the last 15 minutes of cooking. For a spicy kick, add ½ teaspoon of crushed red pepper flakes along with the dried herbs.
Pro Tips for the Best Vegetable Beef Soup:
Choose the right cut of beef. Chuck roast is ideal because it has marbling that breaks down during long cooking, resulting in tender, melt-in-your-mouth meat. Avoid lean cuts like sirloin, which can become tough and dry.
Browning the beef is non-negotiable. That deep caramelized crust creates the rich foundation of the entire soup. Do not skip this step or rush through it.
Cut your vegetables into uniform, bite-sized pieces so they cook evenly. Starchy potatoes like russets or Yukon golds break down slightly and help thicken the broth naturally.
For even more depth of flavor, add a splash of Worcestershire sauce or a tablespoon of red wine vinegar at the end of cooking to brighten everything up.
Serving Suggestions:
This soup is a complete meal all on its own, but it pairs beautifully with crusty bread for sopping up every last drop of broth, or with a side of buttery cornbread for true Southern comfort. A simple green salad on the side adds a fresh, crisp contrast.
Storage and Reheating:
This soup only gets better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to thin it out.
A steaming bowl of this vegetable beef soup is like a warm hug on a chilly day. Rich, hearty, and packed with wholesome ingredients, it is the kind of meal that brings everyone to the table and leaves them asking for seconds!