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Classic Winter Soup

Featured in Comforting Bowls.

This soul-warming soup is exactly what you need when the weather turns cold. Chunks of chuck roast simmer low and slow until they're fall-apart tender, soaking up all the flavors of the rich, savory broth. Every spoonful is loaded with seasonal vegetables that add color, texture, and nutrients to this cozy bowl. It's the kind of soup that fills your kitchen with amazing aromas and brings everyone to the table. While it takes time to develop those deep flavors, most of it is hands-off cooking. Make a big batch - it tastes even better the next day!
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Aisha
Updated on Fri, 17 Jan 2025 00:22:40 GMT
Beef veggie soup Pin it
Beef veggie soup | www.cookingflavor.com

This soul-warming Garden Beef Soup brings together melt-in-your-mouth beef chunks with garden-fresh vegetables in a rich, savory broth. Every spoonful takes me back to Sunday suppers at home. Trust me, this recipe is pure magic when you need something cozy and filling.

The Magic Behind This Soup

Nothing beats curling up with a steaming bowl of this soup on a chilly evening. The beef turns incredibly tender while the vegetables soak up all those wonderful flavors. My kitchen smells absolutely divine while this simmers away. Sometimes I make a big pot just for myself and freeze portions for those busy weeknights.

What You'll Need

  • Oil: For browning meat and vegetables
  • Chuck Roast: Best choice for tender meat
  • Carrots: Cut into chunks
  • Onion: Adds depth of flavor
  • Celery: Provides crunch
  • Garlic: Minced fresh
  • Dried Herbs: Parsley, oregano, marjoram
  • Additional Herbs: Thyme and basil
  • Black Pepper: Freshly ground
  • Beef Broth: Use a low-salt option
  • Tomatoes: Diced small
  • Worcestershire Sauce: Adds richness
  • Bay Leaves: For flavor enhancement
  • Potatoes: Gold potatoes work best
  • Green Beans: Fresh and cut
  • Fresh Herbs: For garnish

Let's Make This Together

Brown the Meat
Heat oil in a large pot over medium-high heat. Brown chuck roast on all sides. Remove and set aside.
Cook First Vegetables
In the same pot, sauté carrots, onions, and celery for 5 minutes until they begin to soften. Stir often to prevent burning.
Add Flavors
Reduce heat. Add garlic and dried herbs, stirring for about a minute until fragrant.
Make the Soup Base
Pour in broth, tomatoes, and Worcestershire sauce. Add bay leaves and return the browned meat to the pot. Simmer for 1½ to 2 hours until the meat is tender.
Add More Vegetables
Add potatoes and green beans. Cook for an additional 20 minutes until tender.
Prepare the Meat
Remove meat and shred with forks, discarding excess fat. Remove bay leaves as well.
Finish Up
Skim excess fat from the soup if desired. Return shredded meat to the pot and heat for 5 more minutes. Garnish with fresh herbs before serving.
A hearty beef stew with chunks of meat, potatoes, carrots, peas, and herbs, served in a black pot. Pin it
A hearty beef stew with chunks of meat, potatoes, carrots, peas, and herbs, served in a black pot. | www.cookingflavor.com

My Secret Ingredient Tips

After years of making this soup I've found chuck roast gives the best results. The marbling melts into the broth creating such rich flavor. Gold potatoes are my go-to since they keep their shape perfectly. Sometimes I switch up the green beans for sweet peas when my kids are joining me for dinner.

Kitchen Notes

The secret to this soup is patience. Let it simmer slowly so the beef becomes fork-tender and all those flavors blend together beautifully. Keep the heat low and steady. Your kitchen will smell amazing and the end result is worth every minute.

Storage Solutions

This soup is my favorite for meal prep. It freezes perfectly so I always make extra. Let it cool completely then pop it into freezer bags laid flat. When you need a quick meal just thaw overnight in the fridge and warm it up slowly on the stove. The flavors actually get better with time.

Make It Your Own

Play around with the seasonings until you find your perfect blend. Sometimes I add a splash of red wine or a dash of soy sauce for extra depth. My husband loves it with a bit of heat so I'll sprinkle in some Cajun spice. Trust your taste buds and adjust as you go.

A hearty bowl of beef and vegetable soup with chunks of meat, potatoes, carrots, peas, and herbs. Pin it
A hearty bowl of beef and vegetable soup with chunks of meat, potatoes, carrots, peas, and herbs. | www.cookingflavor.com

Frequently Asked Questions

→ How long does this soup last in the fridge?
The soup keeps well in the fridge for 3-4 days. The flavors actually get better the next day, making it perfect for leftovers.
→ Can I freeze this soup?
You can freeze this soup for up to 3 months. Just let it cool completely and store in freezer-safe containers. The vegetables might be a bit softer after thawing.
→ What's the best beef to use?
Chuck roast is perfect for this soup. It's got good marbling and becomes really tender when cooked slowly. You could also use beef stew meat in a pinch.
→ Can I make this in a slow cooker?
Yes, this soup works great in a slow cooker. Brown the meat first, then cook on low for 6-8 hours. Add the potatoes and green beans in the last hour.
→ What sides go well with this soup?
Crusty bread or cornbread makes a perfect side. A simple green salad works great too. The soup is filling enough to be a meal on its own.

Hearty Beef Soup

A filling soup loaded with tender beef and fresh vegetables. Perfect for cold days and busy weeknights.

Prep Time
20 Minutes
Cook Time
150 Minutes
Total Time
170 Minutes
By: Aicha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 bowls)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 2 ½ tablespoons vegetable oil.
02 3-4 lb chuck roast.
03 2 carrots, peeled and chopped.
04 1 medium onion, chopped.
05 2 ribs celery, chopped.
06 2 cloves garlic, minced.
07 1 teaspoon dried parsley.
08 ½ teaspoon dried oregano.
09 ½ teaspoon dried marjoram.
10 ¼ teaspoon dried thyme leaves.
11 ¼ teaspoon dried basil.
12 ¼ teaspoon fresh ground black pepper.
13 7-8 cups low sodium beef broth.
14 1 (14.5-ounce) can petite diced tomatoes.
15 1 tablespoon Worcestershire Sauce.
16 2 bay leaves.
17 2 medium Yukon Gold potatoes, diced.
18 ¼ pound green beans, trimmed and cut into 1-inch pieces.
19 2 teaspoons chopped fresh parsley or thyme for garnish.

Instructions

Step 01

Heat vegetable oil in a Dutch oven over medium-high heat. Brown chuck roast on all sides until golden. Remove to a plate.

Step 02

Lower heat to medium. Add carrots, onions, and celery. Cook until soft, about 5 minutes.

Step 03

Reduce to low heat. Stir in garlic and all dried herbs. Cook 1 minute until fragrant.

Step 04

Pour in broth, tomatoes, Worcestershire sauce. Add bay leaves and browned beef. Simmer 1½-2 hours until meat is tender.

Step 05

Add potatoes and green beans. Simmer 20 more minutes until vegetables are tender.

Step 06

Take out beef and bay leaves. Shred meat, removing fat. Discard bay leaves.

Step 07

Skim off fat from top of soup. Return shredded beef to pot. Heat 5 minutes more. Top with fresh herbs if desired.

Notes

  1. Keep at a gentle simmer - boiling will toughen the meat.
  2. Can swap green beans for frozen peas added in last 5 minutes.
  3. Yukon Gold or red potatoes work best as they hold their shape.
  4. Italian seasoning can replace individual dried herbs.
  5. Take time to skim fat for clearer broth.

Tools You'll Need

  • Dutch oven.
  • Cutting board.
  • Sharp knife.
  • Ladle.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Beef.
  • Worcestershire sauce (fish).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 21 g
  • Total Carbohydrate: 17 g
  • Protein: 38 g