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vegetable and beef soup

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Total Time: 2 hours 30 minutes
Active Prep Time: 30 minutes
Cook Time: 2 hours
Difficulty: Easy to Intermediate
Intensity: Low-maintenance simmering with brief periods of active prep.

Ingredients

For the Beef & Broth:

  • 1.5 lbs (680g) beef chuck roast, trimmed of excess fat and cut into 1-inch cubes

  • 2 tablespoons olive oil

  • 1 large yellow onion, diced

  • 4 cloves garlic, minced

  • 8 cups (2 quarts) low-sodium beef broth

  • 2 cups water

  • 2 tablespoons tomato paste

  • 1 tablespoon Worcestershire sauce

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • Salt and freshly ground black pepper, to taste

For the Vegetables:

  • 3 large carrots, peeled and cut into ½-inch rounds

  • 3 celery stalks, cut into ½-inch pieces

  • 1 lb Yukon Gold potatoes, peeled and cut into ¾-inch cubes

  • 1 medium parsnip, peeled and cut into ½-inch pieces (optional, for sweetness)

  • 1 cup frozen or fresh green beans, trimmed and cut into 1-inch pieces

  • 1 cup frozen sweet corn

  • ½ cup fresh parsley, finely chopped (for garnish)

Equipment

  • Large, heavy-bottomed Dutch oven or soup pot (6-8 quart capacity)

  • Tongs

  • Wooden spoon

  • Measuring cups and spoons

  • Sharp chef’s knife and cutting board

Instructions

Step 1: Sear the Beef (15 minutes)
Pat the beef cubes completely dry with paper towels. This is crucial for a good sear. Season generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the beef and sear on all sides until a deep brown crust forms, about 3-4 minutes per batch. Use tongs to transfer the browned beef to a clean plate. This step builds the foundational flavor of the entire soup.

Step 2: Sauté the Aromatics (10 minutes)
Reduce the heat to medium. In the same pot with the beef drippings, add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly—this removes any raw taste and deepens its flavor.

Step 3: Build the Broth and Simmer the Beef (1 hour 15 minutes)
Return the seared beef and any accumulated juices to the pot. Pour in the beef broth and water, scraping the bottom of the pot with your wooden spoon to release all the flavorful browned bits (this is called deglazing). Add the Worcestershire sauce, bay leaves, and dried thyme. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot, leaving the lid slightly ajar, and simmer gently for 1 hour and 15 minutes. This slow cooking tenderizes the beef.

Step 4: Add the Hardy Vegetables (30 minutes)
After the first simmer, the beef should be starting to become tender. Add the carrots, celery, potatoes, and parsnip (if using) to the pot. Stir to combine. Return the soup to a gentle simmer, cover partially, and cook for 30 minutes, or until the vegetables and beef are fork-tender.

Step 5: Add the Tender Vegetables and Final Seasoning (15 minutes)
Stir in the green beans and corn. Continue to simmer, uncovered, for the final 10-15 minutes. This allows the last vegetables to cook through while keeping their bright color and texture, and lets the broth reduce slightly. This is the time to taste your masterpiece. Season carefully with additional salt and pepper as needed. Remove and discard the bay leaves.

Step 6: Serve and Store
Ladle the hot soup into deep bowls. Garnish generously with fresh parsley for a burst of color and freshness. Serve immediately with crusty bread or a side salad for a complete meal.

Lasting Quality & Storage Instructions

This soup’s flavor improves magnificently overnight, making it an ideal make-ahead meal.

  • Refrigerator: Allow the soup to cool completely. Store in an airtight container for up to 4-5 days.

  • Freezer: Cool the soup completely. Portion into freezer-safe containers or bags, leaving room for expansion. It will keep for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

  • Reheating: Reheat gently on the stovetop over medium-low heat until steaming hot. You may need to add a splash of broth or water if it has thickened during storage.

Nutritional Information (Per Serving, based on 8 servings)

  • Calories: ~320 kcal

  • Total Fat: 12g

    • Saturated Fat: 4g

  • Cholesterol: 65mg

  • Sodium: ~580mg (will vary based on broth used)

  • Total Carbohydrates: 25g

    • Dietary Fiber: 4g

    • Sugars: 6g

  • Protein: 28g

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