Nothing beats a warm bowl of Beef Vegetable Soup on a chilly day. This classic comfort dish is packed with tender chunks of slow-cooked beef, colorful vegetables, and a rich, flavorful broth that warms you from the inside out. Every spoonful delivers nourishing goodness — soft potatoes, sweet carrots, savory onions, and perfectly cooked green beans all coming together in one satisfying bowl.
It’s a wholesome, feel-good meal your whole family will love. Serve it with a crusty baguette, warm cornbread, or your favorite dinner rolls for the perfect cozy meal.
Beef Vegetable Soup Recipe
Ingredients
1 ½–2 lbs chuck roast, cut into bite-size chunks
1 onion, diced
2 celery stalks, chopped
3 carrots, sliced
2–3 potatoes, peeled and cubed
1 can diced tomatoes
6 cups beef broth
1–2 cups green beans, trimmed and cut
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
Salt and pepper, to taste
1–2 tbsp cooking oil
Instructions
Brown the Beef
Heat oil in a large Dutch oven over medium-high heat. Add the chuck roast pieces and sear until browned on all sides. This step builds rich flavor.
Sauté the Vegetables
Add the onion, celery, carrots, and garlic to the pot. Cook for 4–5 minutes until softened and fragrant.
Build the Soup Base
Stir in the potatoes, diced tomatoes, beef broth, thyme, parsley, bay leaf, salt, and pepper. Bring the mixture to a boil.
Simmer Until Tender
Reduce heat, cover, and simmer for 1.5–2 hours, or until the beef becomes tender and the flavors meld together.
Add the Green Beans
During the last 15–20 minutes of cooking, add the green beans so they stay bright and slightly crisp.
Taste & Serve
Adjust seasoning as needed. Serve hot with fresh bread, cornbread, or rolls.