Oh, there’s nothing quite like a steaming bowl of Beef Vegetable Soup on a chilly day. This recipe brings warmth and comfort, not just to our bellies but to our hearts, too. I remember the first time I made this soup for my family—it was during a particularly cold winter evening. As the delicious aroma filled the kitchen, everyone gathered around, eagerly awaiting that first taste. It became a cherished family tradition, and every time I whip up this delightful dish, it carries the love and memories of those moments. I invite you to create your own memories with this Beef Vegetable Soup—it’s simple, nourishing, and oh-so-satisfying!
Total time: 2-3 hours
Difficulty: Easy
Preparation time: 20 minutes
Cooking time: 2-3 hours
Cost: Approximately $20
Servings: 6-8
Course: Main Dish
Cuisine: Comfort Food
Calories: About 350 per serving
Ingredients for preparing Beef Vegetable Soup:
- 2 pounds chuck roast: This cut is perfect as it becomes incredibly tender after simmering for a few hours.
- 1 onion, chopped: Adds depth and a lovely sweetness to the soup.
- 2 celery stalks, chopped: Brings a fresh crunch and flavor.
- 2 carrots, sliced: Their natural sweetness enhances the overall taste.
- 2 potatoes, diced: A hearty addition that makes this soup filling and comforting.
- 1 can (14.5 ounces) diced tomatoes: Adds a nice acidity and vibrant color.
- 1 cup green beans, trimmed: These add a pop of color and a fresh taste.
- 4 cups beef broth: The base of our soup, giving it a rich and savory flavor.
- 2 cloves garlic, minced: For that aromatic kick!
- Salt and pepper to taste: Essential for enhancing all the flavors in the soup.
- 1 teaspoon dried thyme: Offers a subtle earthiness that’s just delightful.
- 1 teaspoon dried oregano: Balances the flavors beautifully.
Personal note: A little trick I love is to sear the roast really well before adding it to the pot. It locks in the flavors and makes a huge difference!
Steps to prepare Beef Vegetable Soup:
Step 1: Brown the Chuck Roast
In a large pot or Dutch oven, brown the chuck roast over medium heat on all sides. This step is crucial as it creates a rich flavor base for your soup.
Step 2: Sauté the Vegetables
Once the roast is nicely browned, add the chopped onion, garlic, celery, and carrots to the pot. Sauté them until they start to soften—about 5 minutes will do.
Step 3: Stir in the Rest
Now it’s time to stir in the potatoes, diced tomatoes, green beans, beef broth, thyme, oregano, salt, and pepper. Mix everything well, blending those beautiful flavors together.
Step 4: Simmer Away
Bring your hearty mixture to a boil, then reduce the heat to low. Let it simmer for 2-3 hours, or until the meat is tender and the flavors are fully developed. Trust me, the aroma will be irresistible!
Step 5: Shred the Roast
After the meat is tender, carefully remove the roast from the pot. Shred it using two forks and return the luscious meat back to the soup. Stir it all together.
Step 6: Final Taste Test
Before serving, taste your delicious creation and adjust the seasoning as needed. This is your moment to shine and make it just right!
Why I love making this dish:
There’s something so special about Beef Vegetable Soup—it’s like a warm hug in a bowl. It nurtures my family and brings us together, creating lovely moments around the dinner table. The blend of tender beef and hearty vegetables is comforting and satisfying, and I love knowing I’m nourishing my loved ones.
What you’ll need:
- Large pot or Dutch oven
- Cooking spoon
- Two forks (for shredding the meat)
Step-by-step guide to preparing Beef Vegetable Soup:
- First, brown the chuck roast in your large pot or Dutch oven over medium heat.
- Add the chopped onion, garlic, celery, and carrots.
- Stir in the potatoes, diced tomatoes, green beans, beef broth, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat to low and let simmer for 2-3 hours.
- Remove the roast, shred it, and return the meat to the pot.
- Taste and adjust seasoning before serving. Enjoy!
Tips for the best results:
To enhance the flavor even more, you can add a splash of red wine during the simmering stage. It adds a lovely depth to the soup!
Serving suggestions:
I love serving this soup with warm, crusty bread or a simple side salad. A dollop of sour cream or a sprinkle of fresh herbs like parsley on top can also elevate the dish!
What to pair Beef Vegetable Soup with:
This soup pairs wonderfully with a glass of red wine or a refreshing iced tea. They complement the richness of the soup beautifully.
What to do with leftovers:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stove over low heat or in the microwave.
(FAQ) Frequently Asked Questions:
-
Can I use another cut of beef?
Yes, you could use brisket or even stew meat if you prefer. -
Is this recipe freezer-friendly?
Absolutely! Just let it cool completely, then transfer it to freezer-safe containers. It can freeze well for up to 3 months. -
Can I add different vegetables?
Definitely! Feel free to add your favorite veggies like peas or zucchini. -
How can I make this soup spicier?
If you love a little heat, adding red pepper flakes or diced jalapeños during the cooking process can give it a nice kick!
As I reflect on my love for this Beef Vegetable Soup, I genuinely feel that food has a unique way of bringing us together. I hope you give this recipe a try and fill your home with the wonderful aromas and flavors that only a homemade soup can bring. So grab your ingredients, gather your family, and dive into making this comforting dish that I know you’ll cherish as much as I do! Happy cooking!
Beef Vegetable Soup
Ingredients
Main Ingredients
- 2 pounds chuck roast This cut becomes incredibly tender after simmering.
- 1 medium onion, chopped Adds depth and sweetness.
- 2 stalks celery, chopped Brings a fresh crunch.
- 2 medium carrots, sliced Enhances the overall taste.
- 2 large potatoes, diced Makes the soup filling.
- 1 can (14.5 ounces) diced tomatoes Adds acidity and color.
- 1 cup green beans, trimmed Adds color and fresh taste.
- 4 cups beef broth Base of the soup.
- 2 cloves garlic, minced For aromatic flavor.
- Salt and pepper to taste Essential for flavor enhancement.
- 1 teaspoon dried thyme Offers subtle earthiness.
- 1 teaspoon dried oregano Balances the flavors.
Instructions
Preparation
- Brown the chuck roast in a large pot or Dutch oven over medium heat on all sides.
- Add chopped onion, garlic, celery, and carrots. Sauté until softened, about 5 minutes.
- Stir in diced potatoes, diced tomatoes, green beans, beef broth, thyme, oregano, salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 2-3 hours.
- Carefully remove the roast from the pot, shred it with two forks, and return the meat to the soup.
- Taste and adjust seasoning as needed before serving.