Go Back
+ servings
Logo of The Forked Spoon showing Spork
Large Dutch oven filled with vegetable beef soup in a tomato and beef broth.
4.67 from 9 votes

Vegetable Beef Soup

This homemade Vegetable Beef Soup is made with tender chunks of beef, creamy potatoes, and nutritious veggies in a rich herb-infused tomato broth. The ultimate cozy comfort food and personal family favorite, it’s also easy to make, versatile, and freezer-friendly.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 6 servings
Calories: 500kcal

Ingredients

  • 2 tablespoon olive oil - plus more if needed
  • 2 pounds chuck roast - cut into 1-inch cubes
  • 1 large white or yellow onion - diced
  • 2 tablespoon tomato paste
  • 3 cloves garlic - minced
  • 2 bay leaves
  • 2 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • pounds yellow potatoes - cut into 1-inch pieces (peeling is optional)
  • 3 large carrots - sliced
  • 1 (15-ounce) can diced tomatoes - plus juices
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 64 ounces low-sodium beef broth
  • fresh parsley - to garnish

Instructions

  • Set a large pot or Dutch oven over high heat. Add the olive oil to the pot, making sure it gets nice and hot. Pat the beef dry with paper towels, then season with salt and black pepper.
  • Add half of the beef to the pot and cook for 3-4 minutes, turning halfway. Remove the beef (and any juices) from the pot to a clean bowl. Repeat with the remaining half of the beef chuck. Set aside.
  • Return the same pot to the stovetop set over medium heat. Add an additional tablespoon of olive oil if needed. Add the onions and cook until softened and translucent.
  • Stir in the tomato paste, minced garlic, bay leaves, dried parsley, thyme, oregano, sage, salt, and black pepper, mixing well to combine with the softened onions. Cook for approximately 30 seconds or until fragrant.
  • Combine the potatoes, carrots, celery, canned diced tomatoes (plus juices), corn, and frozen peas with the tomato paste mixture. Mix well and cook for an additional 5 minutes. Stir, as needed, to prevent the tomato paste or garlic from burning.
  • Add the beef broth and bring it to a boil. Return the beef to the pot, reduce heat to a simmer, and cook for approximately one hour to 90 minutes or until the beef is tender.
  • Once the beef is tender, and the vegetables have softened, season with additional salt and black pepper, to taste. Serve garnished with fresh chopped parsley, if desired.

Notes

  • Any pre-cut stewing or braising beef will work to make this soup. Additionally, beef chuck or boneless short ribs cut into smaller 1-inch pieces.
  • Keep leftovers stored in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. 
  • If you don't have all the dried herbs listed, swap the dried parsley, thyme, oregano, and sage for 1-2 tablespoons of dried Italian seasoning.

Nutrition

Calories: 500kcal | Carbohydrates: 38g | Protein: 40g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1225mg | Potassium: 1983mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1425IU | Vitamin C: 44mg | Calcium: 92mg | Iron: 6mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2024 The Forked Spoon