Homemade Vegetable Beef Soup Recipe

Homemade Vegetable Beef Soup Recipe

A slow-simmered Vegetable Beef Soup with tender chunks of beef and wholesome fresh vegetables like carrots, potatoes, tomatoes, and green beans.

  • Author: Beth Pierce
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 8 servings
  • Category:main meal soup
  • Method:Stovetop
  • Cuisine:American


  • 2 1/2 tablespoons olive oil
  • 3–4 lb chuck roast
  • 7–8 cups low sodium beef broth
  • 1/4 teaspoon fresh ground black pepper
  • 2 bay leaves
  • 1 medium onion chopped
  • 2 ribs celery chopped
  • 2 carrots peeled and chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried basil
  • 2 medium Yukon Gold potatoes diced
  • 1/4 pound green beans trimmed and cut in 1 inch bite-sized pieces
  • 1 can (14.5 ounce) petite diced tomatoes
  • 1 tablespoon Worcestershire Sauce


  1. Heat 1 1/2 tablespoons of olive oil in a Dutch oven or heavy stockpot over medium to medium-high heat.  Add the chuck roast and sear to brown each side. Add about 3 cups of beef broth (or enough to cover it), black pepper, and bay leaves.  Simmer for 2 1/2 – 3 hours or until fork tender.
  2. After the beef has simmered for about 2 hours, heat 1 tablespoon of canola oil in a separate Dutch oven or heavy stockpot over medium heat.  Add onion, celery, and carrot; cook for 5-7 or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme, and basil; cook for 1 minute, stirring constantly.
  3. Add 4 cups beef broth, potatoes, green beans, diced tomatoes, and Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in, being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.
  4. Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks, discarding the fat and the cartilage. Add the shredded beef to the pot and warm for 5 minutes.


  • Slowly simmer the chuck roast until fork tender.  Do not boil.
  • Add about 1 1/2 cups of the broth that you cooked the chuck roast in back to the soup.  It has a lot of fat in it, so I don’t add the whole thing back.  If you have the time for added flavor, refrigerate the broth, skim off the fat and add it all back to the soup.
  • If there is a vegetable that you do not like, replace it with something that you do like.  For instance, replace the green beans with frozen peas however, add them about 5 minutes prior to the soup being ready,
  • Russet potatoes are great for baking and mashing but not for soups.  Use Yukon Golds or red potatoes, as they hold up very well in soups and stews.
  • I like my soup chunky, but if you don’t add more beef broth.
  • Season with plenty of fresh ground pepper but go easy on the salt.  Even low-sodium beef broth has plenty of sodium in it.
  • Vegetable Beef Soup freezes well for up to 3 months.  See my section on freezing and reheating the soup.
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