Beef Vegetable Soup

Are you yearning for a hearty and comforting meal that warms you from the inside out? Look no further than this soul-satisfying Beef Vegetable Soup! Packed with tender chunks of beef, vibrant vegetables, and aromatic herbs, this classic soup is a testament to the beauty of homemade cooking. Whether you’re craving a cozy weeknight dinner or looking to nourish your body with wholesome ingredients, this recipe is sure to hit the spot. So, let’s roll up our sleeves, gather our ingredients, and embark on a culinary journey filled with warmth and flavor!



2 1/2 tablespoons olive oil

3–4 lb chuck roast, trimmed and cut into bite-sized pieces

7–8 cups low-sodium beef broth

1/4 teaspoon freshly 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 into 1-inch bite-sized pieces

1 can (14.5 ounces) petite diced tomatoes

1 tablespoon Worcestershire sauce



1. Brown the Beef:

In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.

Season the chuck roast pieces with salt and pepper, then add them to the pot in batches, ensuring not to overcrowd the pan. Brown the beef on all sides, then transfer it to a plate and set aside.

2. Prepare the Soup Base:

In the same pot, heat the remaining olive oil over medium heat. Add the chopped onion, celery, and carrots, and cook until softened, about 5-7 minutes.

Stir in the minced garlic, dried herbs, and bay leaves, and cook for an additional 1-2 minutes until fragrant.

3. Simmer the Soup:

Return the browned beef to the pot, along with any accumulated juices. Pour in the beef broth and Worcestershire sauce, and season with freshly ground black pepper.

Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for about 1 1/2 to 2 hours, or until the beef is tender and the flavors have melded together.

4. Add the Vegetables:

Once the beef is tender, add the diced potatoes, green beans, and petite diced tomatoes (with their juices) to the pot.

Continue to simmer the soup for an additional 20-30 minutes, or until the vegetables are fork-tender and the flavors have developed.

5. Serve and Enjoy:

Remove the bay leaves from the soup and discard them. Taste and adjust the seasoning, if necessary, then ladle the hot soup into bowls.

Garnish each bowl with a sprinkle of freshly chopped parsley or a dollop of sour cream, if desired.

Serve the Beef Vegetable Soup hot, alongside crusty bread or your favorite soup accompaniments.

Cook’s Notes and Variations:


Enhance your Beef Vegetable Soup with these tips and variations:

Slow Cooker Method: Brown the beef as instructed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.

Frozen Vegetables: Short on fresh veggies? Feel free to use frozen mixed vegetables as a convenient alternative.

Beef Bone Broth: For an extra-rich and flavorful broth, use homemade beef bone broth instead of store-bought broth.

Keto and Low-Carb Versions:

Indulge in a keto-friendly or low-carb version of this Beef Vegetable Soup with these adaptations:


Keto Version:

Replace Potatoes: Swap the diced potatoes for cauliflower florets or turnips to reduce the carb content of the soup.

Low-Carb Thickener: Use xanthan gum or a keto-friendly thickener to achieve a hearty texture without the added carbs.

Full-Fat Ingredients: Opt for full-fat beef broth and choose cuts of beef with higher fat content for a keto-friendly option.

Low-Carb Version:

Vegetable Substitutions: Increase the proportion of low-carb vegetables such as broccoli, cauliflower, and bell peppers while reducing the amount of carrots and potatoes.

Tomato Reduction: Use fewer diced tomatoes or opt for a low-carb tomato sauce to minimize the carb content of the soup.

Leaner Beef: Choose leaner cuts of beef or trim excess fat from the meat to lower the overall fat content of the soup.

In conclusion, Beef Vegetable Soup is a wholesome and comforting meal that’s perfect for nourishing your body and soul. With its tender chunks of beef, vibrant assortment of vegetables, and aromatic blend of herbs and spices, this soup is a true celebration of homemade cooking at its finest. Whether you’re craving a cozy bowl of soup on a chilly evening or looking to whip up a batch of comfort food for your loved ones, this recipe is sure to satisfy. So, gather your ingredients, simmer up a pot of soup, and savor the heartwarming flavors of homemade Beef Vegetable Soup today!

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