This beef vegetable soup recipe uses tender beef chuck, hearty vegetables, and a rich tomato broth to create a filling one-pot meal. The soup simmers in 90 minutes and yields 8 servings that freeze beautifully for quick weeknight dinners.
The beef vegetable soup takes 2 hours from start to finish, including 30 minutes of prep. Browning the beef in batches before adding the vegetables builds deep flavor in the broth. The soup keeps for 5 days in the refrigerator or 3 months in the freezer.
Table of contents
Why This Beef Vegetable Soup Recipe Works
- Browning the beef in two batches creates fond on the pot bottom that adds rich flavor to every spoonful of soup.
- Simmering for 90 minutes breaks down the beef chuck into tender bites without drying out the vegetables.
- Adding potatoes and green beans in the final 20 minutes keeps them firm instead of mushy.
Beef Vegetable Soup Recipe
Beef Vegetable Soup Recipe
8
servings30
minutes1
hour30
minutes285
kcalThis beef vegetable soup combines tender beef chuck, hearty vegetables, and a rich tomato broth in one satisfying pot. The soup takes 2 hours from start to finish, serves 8, and freezes beautifully for quick weeknight dinners.
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Ingredients
2 lbs beef chuck roast
2 tbsp olive oil
1 large onion
3 cloves garlic
3 medium carrots
2 stalks celery
6 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
2 medium Yukon gold potatoes
1.5 cups green beans
1 tsp salt
Directions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat for 1 minute. Add half the beef cubes in a single layer and sear for 3 to 4 minutes without stirring until browned on the bottom. Transfer to a plate and repeat with the remaining oil and beef.
- Add the onion, carrots, and celery to the pot and cook over medium heat for 5 minutes, stirring occasionally, until the onion softens. Add the garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and thyme and cook for 1 minute until the paste darkens slightly. Pour in the beef broth and use a wooden spoon to scrape the browned bits from the pot bottom.
- Return the beef and any accumulated juices to the pot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for 70 minutes, stirring every 20 minutes, until the beef is tender when pierced with a fork.
- Add the potatoes and green beans and simmer uncovered for 20 minutes until the potatoes are tender and the green beans are crisp-tender. Stir in the salt and pepper, taste, and adjust seasoning as needed.
- Ladle the beef vegetable soup into bowls and serve hot. The soup is ready when the beef breaks apart easily and the vegetables are tender but not mushy.
Notes
- Browning the beef in two batches instead of crowding the pot creates fond that adds deep flavor to the broth.
- If the beef is tough after 90 minutes, cover the pot and simmer for 20 more minutes at a gentle bubble.
- Store the soup for 5 days in the refrigerator or freeze for 3 months. Substitute beef stew meat for chuck roast with no change in cooking time.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 8
- Calories: 285kcal
- Fat: 11g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
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This recipe for beef vegetable soup uses simple ingredient swaps and storage tips that keep the soup flavorful for days. The sections below cover the best cuts of beef, how to prevent watery broth, and what to do when vegetables overcook.
Key Ingredients and Substitutions
Each ingredient in this beef vegetable soup recipe plays a role in texture and flavor.
- Beef chuck roast: This cut has enough fat and connective tissue to stay tender during the 90 minute simmer. Substitute beef stew meat for the same result, or use sirloin for a leaner soup that finishes 30 minutes faster but has less rich flavor.
- Beef broth: The 6 cups of broth set the soup’s base flavor and saltiness. Use low sodium broth to control salt yourself, or substitute half the broth with water and add 1 extra teaspoon of tomato paste for body.
- Tomato paste: The 2 tablespoons of paste thicken the broth and add umami depth. Substitute 1/2 cup of crushed tomatoes, but the soup will be thinner and slightly more acidic.
- Potatoes: Yukon gold potatoes hold their shape during simmering and add a creamy texture. Substitute russets for a soup that thickens more as the potatoes break down, or use sweet potatoes for a sweeter, softer bite.
- Green beans: Fresh green beans stay crisp and bright when added in the final 20 minutes. Substitute frozen green beans without thawing, but they will be softer and slightly duller in color.
How to Make Beef Vegetable Soup
Follow these steps to build deep flavor and tender beef in your soup.
- Brown the beef in batches: Sear half the beef cubes at a time over medium-high heat for 3 to 4 minutes per batch. Crowding the pot steams the meat instead of browning it, which leaves the soup tasting flat.
- Scrape the fond: After adding the broth, use a wooden spoon to scrape the browned bits from the pot bottom. These bits dissolve into the soup and create the rich base flavor.
- Simmer at a gentle bubble: Keep the heat at medium-low so small bubbles break the surface every few seconds. A rolling boil toughens the beef and evaporates too much liquid.
- Add potatoes and green beans last: Stir them in during the final 20 minutes of simmering. Adding them earlier turns potatoes mushy and green beans gray.
- Taste and adjust salt: The soup’s saltiness depends on your broth brand. Taste after the full simmer and add 1/4 teaspoon of salt at a time until the flavors pop.
Slow Cooker Method
Brown the beef in a skillet, then transfer it with the vegetables and broth to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add potatoes and green beans during the final hour.
What Went Wrong
Why Is the Broth Watery?
Watery broth happens when the beef is not browned or when too much liquid is added. The browning step creates fond that thickens and flavors the broth. If your soup is already watery, simmer it uncovered for 15 minutes to reduce the liquid. Next time, use exactly 6 cups of broth and brown the beef in two batches.
Why Is the Beef Tough?
Tough beef means the soup did not simmer long enough or the heat was too high. Beef chuck needs 90 minutes of gentle simmering to break down connective tissue. If the beef is tough after 90 minutes, cover the pot and simmer for 20 more minutes. Check that small bubbles break the surface every few seconds instead of a rolling boil.
Why Are the Vegetables Mushy?
Mushy vegetables result from adding them too early in the simmer. Potatoes and green beans need only 20 minutes to cook through. If they are already mushy, serve the soup as is and adjust timing next batch. For future beef vegetable soup recipes, set a timer and add these vegetables during the final 20 minutes only.
Recipe Variations
Italian Style
Add 1 teaspoon of dried oregano and 1 teaspoon of dried basil with the tomato paste. Stir in 1 cup of small pasta shells during the final 10 minutes. The soup becomes heartier and the herbs add a bright, aromatic flavor.
Spicy Version
Add 1/2 teaspoon of red pepper flakes with the onions and 1 diced jalapeño with the carrots. The heat builds as the soup simmers and balances the rich beef flavor.
Low Carb
Replace the potatoes with 2 cups of diced cauliflower florets added in the final 15 minutes. The soup drops to 12 grams of net carbs per serving and the cauliflower stays firm.
What to Serve With Beef Vegetable Soup
Serve this soup with crusty bread for dipping, a simple green salad, or cornbread. The bread soaks up the rich broth, the salad adds a crisp contrast, and cornbread brings a touch of sweetness. For a full meal, try it with taco soup with ground beef for a soup pairing dinner.
How to Store and Reheat Beef Vegetable Soup
Beef vegetable soup keeps for 5 days in the refrigerator in an airtight container. Let the soup cool completely before sealing to prevent condensation. Freeze the soup for up to 3 months in freezer-safe containers, leaving 1 inch of headspace for expansion. Thaw overnight in the refrigerator before reheating.
Reheat the soup on the stovetop over medium heat for 8 to 10 minutes, stirring occasionally, until it reaches 165°F. Add a splash of broth or water if the soup thickens during storage. Microwave individual portions on high for 2 to 3 minutes, stirring halfway through.
Beef Vegetable Soup FAQs
Yes, beef vegetable soup tastes even better the next day as flavors blend. Make it up to 2 days ahead, cool completely, and refrigerate in an airtight container. Reheat on the stovetop before serving.
Beef chuck roast is best for soup because it has enough fat and connective tissue to stay tender during long simmering. Cut it into 1 inch cubes. Stew meat works equally well.
Thicken beef vegetable soup by simmering it uncovered for 15 minutes to reduce the liquid. Alternatively, mash half the potatoes against the pot side after cooking. The starch thickens the broth naturally.
Yes, use frozen vegetables without thawing. Add them during the final 20 minutes of simmering. Frozen vegetables release more water than fresh, so the broth may be slightly thinner.
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