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Vegetable Beef Soup

A hearty and comforting soup loaded with tender beef, wholesome vegetables, and a rich seasoned broth. This classic homemade vegetable beef soup is filling, flavorful, and perfect for chilly days or family dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Comfort Food, Family Favorites, Main Course, One Pot Meals, Soup
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs beef chuck roast trimmed and cubed into 1/2-inch pieces
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 6 cups beef broth
  • 15 oz canned tomatoes with juices
  • 1 tsp Italian seasoning
  • 2 cups potatoes cubed 1/2-inch
  • 3 carrots sliced 1/2-inch
  • 1 rib celery sliced 1/2-inch
  • 1 cup green beans cut into 1-inch pieces
  • 1/2 cup corn thawed or canned

Method
 

  1. Season beef cubes with salt and black pepper.
  2. Heat olive oil in a large pot over medium-high heat. Brown beef in batches for about 2 minutes per side.
  3. Return all beef to the pot. Reduce heat to medium and cook onion and garlic for 2 minutes until fragrant.
  4. Add beef broth, tomatoes with juices, and Italian seasoning. Scrape up browned bits from the bottom of the pot.
  5. Bring soup to a boil, reduce heat, and simmer for 45–65 minutes until beef is fork-tender.
  6. Add potatoes, carrots, and celery. Simmer 15 minutes more.
  7. Add green beans and corn and continue simmering for 10 minutes, until vegetables are tender.
  8. Season with additional salt and pepper to taste before serving hot.

Notes

Add peas or cabbage for extra vegetables. This soup tastes even better the next day after flavors develop.