Hearty Beef and Vegetable Soup (Print Version)

Tender beef with root vegetables in savory broth for warming comfort.

# What You'll Need:

→ Meats

01 - 1.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 2 medium potatoes, peeled and diced
08 - 1 parsnip, peeled and diced (optional)
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
10 - 1 cup frozen peas
11 - 1 can (14.5 oz) diced tomatoes, undrained

→ Liquids

12 - 8 cups beef broth

→ Herbs & Seasonings

13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - ½ tsp black pepper
17 - 1 tsp salt, plus more to taste
18 - 2 tbsp fresh parsley, chopped for garnish

# How to Make It:

01 - Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add beef cubes and brown on all sides for 5 to 7 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute more.
03 - Return browned beef to the pot. Stir in potatoes, parsnip if using, green beans, tomatoes with juice, beef broth, bay leaves, thyme, oregano, pepper, and salt.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally, until beef is tender.
05 - Add peas and cook uncovered for 10 to 15 minutes, or until all vegetables are tender.
06 - Remove bay leaves. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh parsley before serving.

# Additional Tips::

01 -
  • The beef becomes fall-apart tender while the vegetables maintain just enough texture, creating that perfect balance that store-bought soups never quite achieve.
  • You can prepare it on a lazy Sunday afternoon and enjoy increasingly flavorful leftovers throughout your busy week, making those hectic weeknight dinners feel like a gift from your weekend self.
02 -
  • Never skip browning the beef - I once tried to save time by tossing everything in at once, and the resulting soup lacked that rich foundation that makes this recipe special.
  • Adding the herbs early allows them to fully infuse into the broth, but waiting to add salt until the end prevents the vegetables from toughening during the long cook.
03 -
  • If you find your soup lacks depth, add a tablespoon of tomato paste when sautéing the vegetables - this adds a concentrated umami note that enhances the beefiness without tasting distinctly tomato-y.
  • For an even richer broth, save and freeze the rinds from parmesan cheese and toss one into the pot during the long simmer, removing it before serving.
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