Vegetable Beef Soup is the classic, comforting soup recipe we all know and love. I use a chuck roast in this case for tender cuts of beef, hearty veggies, and a rich, flavorful broth. It’s perfect for these cooler months, simple to make, and tastes amazing!
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Vegetable Beef Soup is just that – a flavorful, brothy beef soup full of wonderful vegetables. It’s a classic in the comfort food arts, and if you’ve never made it, you should.
This super tasty soup is also super healthy. It’s full of great protein and such a wide variety of veggies that it’s basically like eating a delicious vitamin. I make this for my kids and they have no idea it’s good for them. It’s a parenting win-win.
The soup is incredibly easy to make, too. All you have to do is sear off the beef, make the soup base and cook until the chuck roast starts to become tender. Finish by cooking a few more vegetables until they’re tender and that’s it!
Make this on slow weekends when the weather gets cool or for a comforting weeknight family dinner. It’s also super easy to double this recipe to make for a crowd. I serve mine with a fresh loaf of beer bread for dunking because that broth is the stuff of legends.
vegetable beef soup ingredients
- Chuck Roast
- Kosher Salt and Fresh Ground Pepper
- Avocado Oil
- Yellow Onion
- Garlic
- Celery
- Carrots
- Tomato Paste
- Beer
- Beef Broth
- Bay Leaves
- Dried Thyme Leaves
- Yukon Gold Potatoes
- Mushrooms
- Green Beans
recipe tools
- Chef’s Knife
- Cutting Board
- Dutch Oven
- Measuring Cups
- Measuring Spoons
- Spatula
- Ladle
- Soup Bowls
how to make vegetable beef soup
the roast
To begin this soup, we need to address the beef first. I use a chuck roast and cut it into bite-sized pieces and season them with kosher salt and fresh ground pepper. Next, and working in batches, sear the seasoned beef pieces in avocado oil on medium high-heat until color is developed and a fond appears on the bottom of the dutch oven.
the soup
Remove the beef and set it aside. Add the tomato paste, stirring constantly until it turns a deep brick red. Deglaze the pot with the beer and beef broth, scraping the bits up off of the bottom of the pot. There is a ton of flavor here, so make sure you get it.
Return the beef to the pot along with the onion, carrot, celery, and garlic. Toss in the bay leaves and dried thyme leaves. Bring the soup to a simmer and let it cook for about an hour and half or until the beef starts to become tender.
Once the beef is showing signs of tenderness, taste the broth and add salt and pepper if needed.
To finish, add the potatoes, mushrooms, and green beans, and continue to simmer until these all become tender.
For serving, remove the bay leaves and ladle into your favorite soup bowls.
recipe frequently asked questions
This recipe is can be made gluten-free if you use a certified GF beer. There are a ton of wonderful options out there. Try them and use your favorite.
This recipe is absolutely gluten-free. No need to worry about that dietary concern here.
This soup is a wonderful freezer meal option. Just cook the soup according to recipe instruction and freeze in airtight containers for up to 3 months. When you’re ready, simply let it thaw in the fridge and reheat on the stove or in the microwave.
This soup will stay good in the fridge for up to 3 days.
You don’t have to use beer if you don’t want to. Just add the same amount of liquid in the form of more beef broth.
However, the beer gives this recipe a depth of flavor that is incredible. The alcohol completely cooks out so you don’t have to worry about that.
You can also add a non-alcoholic beer if that makes you more comfortable. There are so many good options now. I love the (and I’m not sponsored) Athletic Brewing Company’s IPA. It’s delicious and exactly what I used for this recipe!
The fond refers to the flavorful solid bits of food that stick to the pot or pan after cooking. These bits of deliciousness are deglazed with a liquid in order to make an incredibly flavorful soup/broth/sauce situation. Don’t ever skip out on this step.
variations
This Vegetable Beef Soup is wonderful for so many reasons, and one of them being that it’s totally customizable. You can change out veggies and even the proteins to your liking.
Veggies
The vegetable in the soup can be anything you like. This recipe is perfect for a fridge clean out. Other vegetable ideas could be:
- Broccoli
- Zucchini/Squash
- Asparagus
- Sweet Potato
- Cauliflower
- Corn
- Green Peas
- Canned or Fresh Tomatoes
- Canned Beans – Kidney, White Navy, Lentils
- Spinch, Kale, or Other Leafy Greens
Use whatever you have and what you love!
Ground Beef
Want to speed this Vegetable Beef Soup recipe along? Use ground beef instead of a chuck roast! Just brown off the ground beef instead of searing and simmering the roast and continue along with the recipe as instructed. That will knock off about an hour and a half of cook time and you’ll still have an incredible soup recipe.
other great soup recipes
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Vegetable Beef Soup
Equipment
- dutch oven or large pot
Ingredients
- 2 tbsp avocado oil
- 1-1½ lb chuck roast, cut into bite-sized pieces
- kosher salt and fresh ground pepper, to taste
- 1 med yellow onion, diced
- 5-6 cloves garlic, minced
- 2-3 celery ribs, diced
- 2 carrots, diced
- 3 tbsp tomato paste
- 1 cup beer
- 6-7 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme leaves
- 3-4 yukon gold potatoes, diced
- 8 oz mushrooms, sliced
- 8 oz green beans, cut into bite-sized pieces
Instructions
- Season the chuck roast pieces with kosher salt and fresh ground pepper.
- Sear the beef in avocado oil on medium high-heat until color is developed and a fond appears on the bottom of the dutch oven.
- Remove the beef and set it aside. Add the tomato paste, stirring constantly until it turns a deep brick red. Deglaze the pot with the beer and beef broth, scraping the bits up off of the bottom of the pot.
- Return the beef to the pot along with the onion, carrot, celery, and garlic. Toss in the bay leaves and dried thyme leaves. Bring the soup to a simmer and let it cook, covered, for about an hour and half or until the beef starts to become tender.
- Once the beef is showing signs of tenderness, taste the broth and add salt and pepper if needed.
- To finish, add the potatoes, mushrooms, and green beans, and continue to simmer, uncovered, until these all become tender – about 20 minutes.
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Vegetable Beef Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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