Description
This hearty Vegetable Beef Soup is made with tender chunks of beef, savory broth, and classic vegetables like potatoes, carrots, and peas. It’s a one-pot comfort meal that’s perfect for cozy dinners, meal prep, or feeding a crowd. Simple, nourishing, and satisfying!
Ingredients
1.5 lb chuck roast or stew meat, cut into cubes
2 cups potatoes, peeled and diced
1.5 cups carrots, sliced
1 cup celery, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 cup green peas (fresh or frozen)
6 cups beef broth
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 tablespoons olive oil (for searing)
Instructions
1. Heat oil in a large soup pot over medium-high heat. Add beef cubes in batches and brown on all sides. Remove and set aside.
2. In the same pot, sauté onion, garlic, and celery with a pinch of salt for 4–5 minutes until soft and fragrant.
3. Stir in tomato paste and cook for 2 minutes. Return beef to the pot, add broth, bay leaves, thyme, and oregano. Bring to a boil.
4. Lower heat, cover, and simmer for 1 to 1.5 hours, until beef is fork-tender.
5. Add potatoes and carrots. Simmer uncovered for 20–25 minutes, until vegetables are tender.
6. Stir in green peas and cook for 5 more minutes. Adjust seasoning with salt and pepper to taste.
7. Remove bay leaves and serve hot with bread, if desired.
Notes
Let the soup rest for 10 minutes after cooking for flavors to fully develop.
For richer flavor, use homemade or bone broth.
Add green beans, corn, or lima beans for variety.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: vegetable beef soup, hearty beef soup, one pot soup, cold weather meals