Name: Vegetable Beef Soup
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Ingredients: 2 tablespoons vegetable oil; 2 pounds boneless beef chuck roast; 1 medium yellow onion (chopped); 1 clove garlic (minced); 2 tablespoons Worcestershire sauce; 1 teaspoon kosher salt; 1 teaspoon onion salt; 1 teaspoon freshly ground black pepper; 1 teaspoon dried parsley; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 2 whole bay leaves; 8 cups water (divided); 3 cubes beef bouillon; 3 large carrots (peeled, and diced); 4 medium Yukon Gold potatoes (peeled, and diced); 1 cup frozen peas; 15 oz diced tomatoes

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Vegetable Beef Soup is a favorite at our house. Chuck roast slow-braised with herbs and spices, chunks of carrots, potatoes, peas, and tomatoes in a flavorful beef broth.

Vegetable Beef Soup is a family favorite at our house every fall and winter. Featuring chuck roast slow braised with herbs and spices, chunks of carrots, potatoes, peas, and tomatoes in a flavorful beef broth. It’s so delicious and hits the spot after a long, cold day.

(Post modified with new photos on 10/25/23.)

While I’ve included the full recipe to make this soup completely from scratch, I most often make vegetable soup when I have leftovers from a pot roast. It’s the perfect soup to make with leftover roast beef and roasted vegetables. Which also makes this a quick and easy meal.

If you prefer, however, to make this soup from scratch, plan to spend a few hours in the kitchen while it cooks. Weekends work well, and everyone will love the savory aroma drifting from the stove!

More Beef Soups to Enjoy

Ingredients for Vegetable Beef Soup

(See the full recipe at the bottom of this post.)

vegetable oil
boneless beef chuck roast (or stew meat)
yellow onion
garlic
Worcestershire sauce
kosher salt
onion salt
black pepper
parsley
basil
oregano
bay leaves
water, divided
beef bouillon cubes
carrots
Yukon Gold potatoes
frozen peas
diced tomatoes

A Few Notes About the Ingredients

When selecting the beef for this soup, a nice chuck roast (either bone-in or boneless) works well for this recipe. You could also use an arm or round roast, although these tend to be leaner cuts of meat and will not have as much marbling as what you’ll find in a chuck roast. And, lets face it, the marbling (or fat) is what gives this soup its wonderful, full flavor. Stew meat would also work, although it often costs more per pound then your roasts.

If using a large roast, you could even cook the meat the day before for a pot roast dinner with roasted vegetables, and then use the leftovers for this soup, so that you get two meals in one! See my recipe for Savory Pot Roast with Vegetables Here.

And just so you know, this is my preferred way to make this recipe, so I will include directions for using leftovers at the bottom of this post.

I like to use dried herbs in this recipe for their more intense flavors. You may also substitute beef stock or broth in place of the bouillon cubes. I tend to use bouillon cubes most often as it’s always in my pantry and it’s less expensive than buying containers of stock or broth. If you happen to have homemade stock in the freezer, by all means, please use it! You will need approximately 6 1/2 cups for this recipe.

As for potatoes, I’m sure I’ve used russet, red, and yellow. All will work, although I much prefer red or Yukon gold potatoes for this soup as they have less starch than your white potatoes.

Finally, in regard to tomatoes, if I happen to have stewed garden tomatoes that have been canned in the summer, I will use them, crushing them with my hand. You may also use store-bought canned whole tomatoes (hand crushed) or diced tomatoes. Red Gold or Cento are top brands to consider. I do not recommend using crushed tomatoes, as they make the broth too red and saucy. What I want are pieces of juicy tomatoes dotted throughout the soup.

Instructions for Making this Recipe

To begin, gather your ingredients so that you have everything you need close at hand. Mince your onion and garlic and set aside until ready to use.

Cook the Beef Roast

In a large Dutch oven, sear beef in hot oil 2-3 minutes on both sides until brown. Add the minced onion and garlic, Worcestershire sauce, kosher salt, onion salt, black pepper, dried parsley, basil, oregano, and bay leaves, along with 1/2 cup water.

Cover and simmer for 2 1/2 hours until meat is tender, adding water as necessary. Transfer the meat to a tray or pan and allow to cool. Dice the beef into bite size pieces.

Prepare the Vegetables

While the roast is cooking, prepare your vegetables. Peel and dice the carrots, and dice the potatoes. I like to leave the skin on the potatoes.

Make the Soup

Once the meat has cooked and you have your vegetables prepped, it’s time to make the soup. Add the remaining water along with beef bouillon cubes to the Dutch oven or soup pot. Bring to a boil, and then stir and crush the cubes.

Alternately, you may prepare the broth in advance by mixing the bouillon cubes with boiling water. Then add to the soup as needed.

Stir in the diced carrots, potatoes, and roast beef. Cook for 18-20 minutes until the vegetables are near tender.

Add in the frozen peas and diced or hand crushed tomatoes. Bring to a boil and then cover and simmer on medium low for 10-12 more minutes. Season to taste with more dried parsley, basil, and oregano as well as kosher salt and freshly ground black pepper.

Using Leftover Pot Roast and Vegetables

Here are the instructions if you’re making this Vegetable Beef Soup with leftover pot roast and vegetables. Dice the leftover roasted vegetables and roast beef into small bite sized pieces. Place in bowls.

To serve 4-6 people, you’ll want 1-2 cups of diced carrots, and 2-3 cups of diced potatoes and 2-3 cups of diced roast beef.

Add 6 cups water to a large Dutch oven or soup pot, along with the beef bouillon cubes. Bring to a boil and stir until cubes have dissolved.

Place the diced roasted vegetables and roast beef into the pot of broth. Add in the frozen peas and diced or hand crushed tomatoes. Stir to mix. Bring to a boil, and then cover and simmer for 20-25 minutes until the ingredients are heated through.

Season to taste with 1/2 teaspoons of each: dried parsley, basil, and oregano as well as kosher salt and freshly ground black pepper.

I like to serve this soup with saltine crackers, slices of cheddar cheese, and a sweet and sour pickle, such as Famous Dave’s Signature Spicy Pickles or home canned Bread and Butter pickles. This recipe will serve 6-10 people.

See more Soup Recipes Here. Browse Beef Recipes Here. View more Leftover Recipes Here.