There’s something incredibly comforting about a big pot of soup simmering on the stove, and this Hearty Beef and Vegetable Soup is a true classic that always hits the spot. Packed with tender chunks of beef, a rainbow of colorful vegetables, and seasoned to perfection, it’s a meal that warms you from the inside out and is perfect for any day of the week.
This vibrant and satisfying soup is a complete meal in a bowl, ready to be spooned out with plenty of fresh parsley for a bright finish.
Recipe Details
- Flavor Profile: Savory, rich, and deeply comforting with a hint of herbaceousness.
- Textures: Tender, melt-in-your-mouth beef, soft vegetables, and a robust broth.
- Total Active Time: Approximately 1 hour 15 minutes
- Total Time: Approximately 1 hour 15 minutes
- Difficulty Level: Easy – mostly hands-off simmering.
What You’ll Need
This hearty soup brings together tender beef, a trio of classic soup vegetables (onions, carrots, and celery), flavorful broth, and hearty potatoes, all brightened by the addition of frozen green beans and corn for a touch of sweetness. The foundation of flavor is built with olive oil, garlic, and a simple Italian seasoning blend.
Ingredient Notes
- Beef Chuck Roast – This cut is ideal because it becomes incredibly tender and flavorful when slow-cooked, making it perfect for soups and stews. We’re cutting it into 1/2-inch cubes for even cooking.
- Olive Oil – A good quality extra virgin olive oil is perfect for sautéing the vegetables and searing the beef, adding a subtle fruity note.
- Vegetables – The combination of onion, carrots, and celery forms the aromatic base, often called a mirepoix. Yukon Gold potatoes provide a creamy texture when cooked. Fire-roasted diced tomatoes add a wonderful depth of flavor.
- Beef Broth – Using low-sodium beef broth allows you to control the saltiness of the soup more precisely.
- Frozen Green Beans and Corn – These are fantastic for adding vibrant color and a touch of sweetness without having to chop fresh. They cook quickly and add a nice textural contrast.
- Italian Seasoning – This dried blend typically includes oregano, basil, thyme, and rosemary, offering a classic herbaceous flavor profile that complements the beef and vegetables beautifully.
- Fresh Parsley – A generous sprinkle of freshly chopped parsley at the end adds a burst of freshness and a lovely pop of green.
Add-ins and Substitutions
- Different Potatoes: While Yukon Golds are wonderful, red potatoes or even sweet potatoes can be used for a different flavor profile and texture.
- Other Frozen Vegetables: Feel free to add other frozen vegetables like peas or a mixed vegetable blend in the last 15-20 minutes of simmering.
- Herbs: A bay leaf simmered with the broth adds another layer of depth. You can also add a sprig of fresh thyme or rosemary during the simmering process.
- A Touch of Acidity: A splash of red wine vinegar or a squeeze of lemon juice just before serving can really brighten up the flavors of the soup.
How to Make Hearty Beef and Vegetable Soup
This soup comes together beautifully in a large Dutch oven, creating a rich and satisfying meal with straightforward steps.
- Sear the Beef: Begin by warming 1 tablespoon of olive oil in your large Dutch oven over medium-high heat. Add the beef cubes, seasoned generously with salt and pepper, and sear them for 5 to 6 minutes until they’re beautifully browned on all sides. This step is crucial for developing deep flavor! Once browned, transfer the beef to a separate plate.
- Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the same pot. Toss in your diced onion, sliced carrots, and sliced celery. Sauté these vegetables for about 5 minutes until they begin to soften and become fragrant.
- Add Garlic and Seasoning: Stir in the minced garlic and the dried Italian seasoning. Cook for just 1 minute more, until the garlic is wonderfully aromatic. Be careful not to burn the garlic.
- Build the Broth: Pour in the low-sodium beef broth and the can of fire-roasted diced tomatoes. Scrape up any browned bits from the bottom of the pot, as these hold so much flavor. Return the seared beef, along with any juices, back into the pot.
- Simmer to Tenderness: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 40 minutes, or until the beef is wonderfully tender.
- Add the Remaining Vegetables: Stir in the cubed Yukon Gold potatoes, frozen green beans, and frozen corn. Continue to simmer, uncovered this time, for another 20 minutes, or until the potatoes are easily pierced with a fork.
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Serve: Ladle the piping hot soup into bowls. Garnish generously with fresh parsley and serve immediately.
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Pro Tip: Don’t skip searing the beef! This initial browning step creates a beautiful depth of flavor and a lovely texture that makes all the difference in a hearty soup.
Recipe Tips
- Vegetable Prep: Aim for uniform cuts when chopping your vegetables, especially the potatoes, so they cook evenly.
- Doneness Check: The soup is ready when the beef is fork-tender and the potatoes can be easily pierced.
- Broth Level: If you prefer a thinner soup, you can add a little more beef broth or even some water during the final simmering stage.
- Seasoning Adjustment: Always taste and adjust the salt and pepper before serving. The saltiness of your beef broth can vary, so this is an important step.
FAQs
- Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop. - What kind of pot is best for this soup?
A large Dutch oven is ideal because it distributes heat evenly and retains warmth beautifully, which is perfect for simmering soups. A large stockpot would also work well. - Can I use different cuts of beef?
While chuck roast is highly recommended for its tenderness, you could try other stewing cuts like beef round. Adjust simmering time as needed for tenderness.
Serving Suggestions
This Hearty Beef and Vegetable Soup is a meal in itself, but it pairs wonderfully with a few simple accompaniments:
- Crusty bread or warm dinner rolls for dipping into that delicious broth.
- A simple side salad with a light vinaigrette to balance the richness of the soup.
- A dollop of sour cream or Greek yogurt for an extra creamy touch.
Make This Recipe in Advance
You can certainly prep components ahead of time to make assembly even quicker. The vegetables can be chopped and stored in airtight containers in the refrigerator for up to 2 days. The beef can be seared a day in advance and stored separately in the fridge. When ready to cook, simply follow the recipe from step 2. The fully cooked soup can be stored in the refrigerator for up to 3-4 days and reheated gently on the stove. It also freezes beautifully for up to 3 months; thaw overnight in the refrigerator and reheat thoroughly.
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Hearty Beef and Vegetable Soup
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
Description
This Hearty Beef and Vegetable Soup is a comforting and classic dish packed with tender beef, colorful vegetables, and savory broth. A complete meal in a bowl that’s perfect for any day of the week.
Ingredients
• 1.5 lbs beef chuck roast, cut into 1/2-inch cubes • 2 tbsp olive oil • 1 yellow onion, diced • 3 carrots, sliced into rounds • 3 stalks celery, sliced • 3 cloves garlic, minced • 6 cups low-sodium beef broth • 1 can (14.5 oz) fire-roasted diced tomatoes • 2 large Yukon Gold potatoes, peeled and cubed • 1 cup frozen green beans, cut • 1 cup frozen corn • 1 tsp dried Italian seasoning • Salt and black pepper to taste • Fresh parsley for serving
Instructions
1. Warm 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the cubed beef, season with salt and pepper, and sear for 5 to 6 minutes until browned. Move the beef to a plate.
2. Add the remaining 1 tablespoon of olive oil to the pot, along with the onion, carrots, and celery. Saut for 5 minutes until the vegetables are tender.
3. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
4. Pour in the beef broth and diced tomatoes. Return the seared beef to the pot.
5. Bring the soup to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, or until the beef is tender.
6. Add the cubed potatoes, green beans, and corn. Simmer uncovered for 20 minutes, until the potatoes are easily pierced with a fork. Garnish with fresh parsley and serve warm.
Notes
Aim for uniform cuts when chopping your vegetables, especially the potatoes, so they cook evenly.
The soup is ready when the beef is fork-tender and the potatoes can be easily pierced.
If you prefer a thinner soup, you can add a little more beef broth or even some water during the final simmering stage.
Always taste and adjust the salt and pepper before serving. The saltiness of your beef broth can vary, so this is an important step.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Calories: Approximately 450-550 per serving (estimated)
- Fat: Approximately 20-30g per serving (estimated)
- Carbohydrates: Approximately 30-40g per serving (estimated)
- Protein: Approximately 30-40g per serving (estimated)
