Vegetable Beef Soup
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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.
This recipe is perfect for weekends when you have plenty of time to spend in the kitchen while it cooks.
Ingredients Needed to Make Vegetable Beef Soup
- vegetable oil
- boneless beef chuck roast
- yellow onion
- Worcestershire sauce
- kosher salt
- onion salt
- black pepper
- bay leaves
- beef bouillon cubes
- 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!
I like to use dried herbs in this recipe for their more intense flavors.
You May Substitute Beef Stock or Broth for Beef Bouillon Cubes
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 8 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 (crushed in hand) 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.
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. Remove meat and allow to cool. Dice meat into bite size pieces.
Prepare Your Vegetables at the End of the Braising Process
While the meat is cooking, prepare your vegetables. Peel and dice the carrots, and dice the potatoes. I like to leave the skin on the potatoes.
Once the meat has cooked and you have your vegetables prepped, add the remaining water along with beef bouillon cubes. Bring to a boil, and then stir and crush the cubes.
Add diced carrots and potatoes, frozen peas, diced tomatoes, and beef. Cook for an additional 20-30 minutes until vegetables are tender.
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 8-10 people.
See more Soup Recipes Here.
Vegetable Beef Soup
- 2 tablespoons vegetable oil
- 2 1/2 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
- In a large Dutch oven, sear boneless beef chuck roast in hot oil 2-3 minutes on both sides until brown. Add minced onion, 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.
- While the roast is cooking, prepare the vegetables. Peel and dice the carrots, and dice the potatoes, leaving the skins on. Cover and set aside until ready to use.
- When the meat is tender, remove and allow to cool on a large plate or tray. Dice meat into bite size pieces.
- Add remaining water along with beef bouillon cubes to the broth in the Dutch oven. Bring to a boil. Add diced carrots and potatoes, frozen peas, tomatoes, and the pieces of beef. Cook for an additional 20-30 minutes until vegetables are tender.
- Serve hot in individual bowls with saltine crackers. Serves 8-10.