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Homemade vegetable beef soup recipe served in a rustic bowl with crusty bread
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Vegetable Beef Soup Recipe

A hearty, old-fashioned vegetable beef soup made with tender seared chuck roast, potatoes, carrots, celery, green beans, corn, and a rich tomato-beef broth. This comforting one-pot meal is perfect for chilly nights and feeds the whole family.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 Servings
Course: Main Course, Soup
Cuisine: American
Calories: 295
Ingredients Method

Ingredients
  

  • 1.5 lbs beef chuck roast cut into ¾-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 3 stalks celery chopped
  • 2 tablespoons tomato paste
  • 1 can 14.5 oz diced tomatoes, undrained
  • 6 cups beef broth low-sodium preferred
  • 3 medium potatoes peeled and cubed
  • 3 large carrots peeled and sliced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish

Method
 

  1. Pat the cubed beef dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Sear the beef in batches until deep golden-brown on all sides, about 3 minutes per side. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add diced onion and celery to the pot. Sauté for 4 minutes, scraping up browned bits from the bottom.
  5. Add minced garlic and tomato paste. Stir and cook for 1 minute until fragrant.
  6. Pour in the beef broth and diced tomatoes. Add Worcestershire sauce, bay leaf, and the seared beef.
  7. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes.
  8. Add potatoes, carrots, green beans, and corn. Simmer partially covered for an additional 20–25 minutes until vegetables are tender and beef is fork-tender.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Remove bay leaf. Ladle soup into bowls and garnish with fresh chopped parsley.