As the weather turns cooler and the days grow shorter, there’s nothing more comforting than a warm bowl of Beef Vegetable Soup. This classic dish is packed with tender chunks of chuck roast, simmered to perfection with a medley of vegetables, creating a flavorful and hearty meal that nourishes both the body and soul. With its rich, savory broth and a satisfying blend of textures from the beef, potatoes, carrots, celery, and green beans, this soup is the epitome of fall and winter comfort food.
Whether you’re looking to serve it for dinner after a long day or as a weekend family meal, Beef Vegetable Soup is the kind of dish that invites everyone to gather around the table and enjoy a wholesome, filling meal. Pair it with some freshly baked crusty baguette or a side of cornbread and soft sweet cream butter for a complete, delicious experience.
This recipe combines simple ingredients, yet the magic lies in how each component—beef, vegetables, herbs, and spices—melds together over the course of a slow simmer. By the end, you’re left with a hearty, nourishing soup that’s full of flavor and satisfaction.
The Origins and Cultural Significance of Beef Vegetable Soup
Beef and vegetable soup has long been a staple in many cultures around the world, often seen as a dish that brings comfort, warmth, and nourishment. In the United States, it’s often associated with home-cooked meals, especially in colder months. The use of beef, along with root vegetables like carrots and potatoes, makes it an ideal choice for a filling meal.
Historically, stews and soups like these were practical meals for busy families, utilizing affordable cuts of meat and whatever vegetables were in season or available from the garden. The slow cooking process allowed tough cuts of meat, such as chuck roast, to become tender and flavorful, while also providing a filling meal that could stretch for multiple servings.
Over time, Beef Vegetable Soup has evolved to reflect regional preferences, with variations that include different spices, vegetables, or even the addition of beans or pasta. Despite these variations, the essence of the dish remains the same—a hearty, comforting soup that’s easy to make and even easier to enjoy.
Ingredients
This soup is made with a combination of fresh vegetables and tender beef, with a savory broth that’s seasoned to perfection. Here’s what you’ll need:
For the Soup:
- 2 pounds chuck roast (cut into 1-inch cubes)
- 1 tablespoon olive oil (for browning the beef)
- 1 large onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 3 celery stalks, diced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 (14.5 oz) can of diced tomatoes (with juices)
- 6 cups beef broth (or water, if you prefer a lighter broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
Optional Add-ins:
- 1 cup corn kernels (fresh or frozen, for added sweetness and texture)
- 1 cup peas (frozen or fresh, for added color and flavor)
- 1/2 cup pearl barley or pasta (if you want to add a little extra heartiness to the soup)
To Serve:
- Crusty baguette or cornbread
- Soft sweet cream butter (for spreading on the bread)
Instructions
Making this Beef Vegetable Soup is an easy process, but like any good soup, it requires time to allow the flavors to meld and develop. Follow these simple steps, and you’ll be rewarded with a hearty, comforting soup:
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat. Once the oil is hot, add the cubed chuck roast to the pot in batches, making sure not to overcrowd the pan. Brown the beef on all sides for about 3-4 minutes, until the cubes are golden brown. This step is essential for developing deep, savory flavors in the soup. After the beef is browned, remove it from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften. This step helps to release the natural sweetness of the vegetables, which will enrich the flavor of the soup.
Step 3: Add the Beef and Broth
Return the browned beef to the pot with the sautéed vegetables. Add the beef broth (or water, if you prefer) and stir to combine. Scrape up any browned bits from the bottom of the pot using a wooden spoon to incorporate those flavors into the soup.
Step 4: Season and Simmer
Add the diced tomatoes, dried thyme, dried rosemary, and bay leaves to the pot. Stir everything together and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and simmer for about 1 hour. This allows the beef to become tender and the broth to develop a rich, savory flavor.
Step 5: Add the Potatoes, Green Beans, and Optional Add-ins
After the beef has simmered for an hour, add the diced potatoes, green beans, and any optional ingredients, such as corn kernels, peas, or barley. Stir to combine, then cover the pot and continue simmering for another 30-45 minutes, or until the potatoes are tender and the vegetables are cooked through.
Step 6: Final Seasoning and Adjustments
Once the vegetables are tender, taste the soup and adjust the seasoning. Add salt and pepper to taste. If you like your soup a little more flavorful, feel free to add more thyme, rosemary, or bay leaves.
Step 7: Serve and Enjoy
Serve the soup hot, paired with crusty baguette or cornbread. For extra indulgence, spread some soft sweet cream butter on the bread. Enjoy this hearty, flavorful soup with your loved ones as the perfect meal for a cold fall or winter day.
Tips for Success
- Use Chuck Roast for Tenderness: Chuck roast is a perfect cut for this soup because it becomes tender and juicy when simmered low and slow. While it may seem tough at first, the long cooking time will break down the connective tissue and turn it into a melt-in-your-mouth texture.
- Don’t Skip the Browning Step: Browning the beef before simmering is a key step in building a rich, flavorful broth. The caramelization adds depth to the soup that you can’t get by just simmering the meat raw.
- Feel Free to Customize: This recipe is very adaptable. You can swap out vegetables depending on what you have on hand or what’s in season. Sweet potatoes, parsnips, or turnips are great additions, and you can also add some cooked rice or pasta for more texture.
- Let it Rest: Like most soups, Beef Vegetable Soup tastes even better the next day after the flavors have had time to meld together. If you have time, let the soup cool, then refrigerate it overnight and reheat it when you’re ready to serve.
- Freeze for Later: This soup freezes beautifully. Let it cool completely, then store it in an airtight container for up to 3 months. Reheat it slowly on the stovetop when you’re ready to enjoy it again.
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 30g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 6g
- Sodium: 700mg
(Note: Nutritional values are estimates and may vary depending on specific ingredients and serving sizes.)
Conclusion
There’s something undeniably comforting about a big bowl of Beef Vegetable Soup. From the tender chunks of beef to the perfectly cooked vegetables, every spoonful is packed with flavor and heartiness. Whether you’re preparing it for a cozy family dinner or a meal to share with friends, this soup is the perfect way to warm up on a chilly day.
Serve it with your favorite bread or cornbread, and you’ll have a complete, satisfying meal that everyone will love. This Beef Vegetable Soup is not just a recipe—it’s a reminder of the warmth and comfort that good food can bring to our lives, especially during the colder months. Enjoy every bite of this wholesome, hearty dish!