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Vegetable Beef Soup

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A rich, hearty, from-scratch soup loaded with tender chunks of beef, colorful vegetables, and a deeply savory broth that comes together in one big pot and is absolutely worth every minute!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 1 large yellow onion diced
  • 3 stalks celery sliced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 large carrots peeled and sliced into coins
  • 1 lb Yukon gold potatoes cut into 1-inch cubes, about 3 medium potatoes
  • 1 can (14.5 oz) fire-roasted diced tomatoes undrained
  • 6 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1½ cups frozen green beans
  • 1 cup frozen corn
  • 2 tablespoons fresh parsley chopped, for garnish, optional

Method
 

  1. Pat the beef cubes dry with paper towels and season all over with 1 teaspoon salt and ½ teaspoon black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in a single layer and sear for 3–4 minutes per side until deeply browned. Work in batches if needed to avoid overcrowding. Remove the seared beef to a plate and set aside.
  2. Reduce the heat to medium. Add the diced onion and sliced celery to the same pot and cook for 4–5 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot. Add the minced garlic and tomato paste and cook for 1 minute, stirring constantly, until fragrant and the tomato paste has darkened slightly.
  3. Return the seared beef to the pot. Add the carrots, potatoes, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, and bay leaves. Stir everything together and bring to a boil over medium-high heat.
  4. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 45–50 minutes, or until the beef is very tender and pulls apart easily with a fork.
  5. Add the frozen green beans and frozen corn. Stir to combine and cook uncovered for an additional 12–15 minutes, until the vegetables are tender. Remove the bay leaves. Taste the broth and adjust salt and pepper as needed.
  6. Ladle into bowls, garnish with fresh parsley if desired, and serve immediately with crusty bread or dinner rolls.

Nutrition

Calories: 320kcalCarbohydrates: 22gProtein: 28gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 480mgPotassium: 890mgFiber: 4gSugar: 5gVitamin A: 4200IUVitamin C: 18mgCalcium: 62mgIron: 3.8mg

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze in portioned freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
Healthy swap: To boost nutrition even further, add a cup of chopped kale or baby spinach in the last 5 minutes of cooking. It wilts right in and adds a great dose of vitamins without changing the flavor of the soup.
Sodium tip: Use low-sodium beef broth and skip adding extra salt until the very end of cooking. This gives you full control over the sodium level, which is especially helpful if you're feeding little ones or watching your salt intake.

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