Description
Old-Fashioned Vegetable Beef Soup is a comforting, hearty recipe featuring tender beef chuck roast simmered with fresh garden vegetables in a rich, savory broth. This warm and nourishing soup combines vibrant veggies, natural herbs, and plant-based seasonings for a wholesome meal that soothes and satisfies on any chilly day.
Ingredients
Scale
Beef and Broth
- 1.5 pounds beef chuck roast, cut into bite-sized pieces
- 6 cups low sodium beef broth
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon tomato paste (natural)
- 1/4 cup grape juice
Vegetables
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 medium Yukon gold or red potatoes, peeled and diced
- 1 cup green beans, trimmed and chopped
- 1 medium onion, finely diced
- 3 garlic cloves, minced
Herbs and Seasonings
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
Optional
- 1 to 2 teaspoons natural gelling agent dissolved in water (optional, for added broth body and richness)
- Olive oil, for browning beef
Instructions
- Prepare the Beef: Cut the beef chuck roast into bite-sized cubes and pat dry with paper towels. Season lightly with salt and black pepper. Heat a heavy-bottom pot over medium-high heat, add a splash of olive oil, and brown the beef in batches until golden on all sides. This locks in flavor and creates a rich base for the soup.
- Sauté the Aromatics: Remove the beef and set aside. In the same pot, add the diced onion, minced garlic, chopped carrots, and celery. Cook until softened and fragrant, about 5 minutes, stirring regularly to release the vegetables’ natural sugars and absorb the flavorful beef drippings.
- Build the Broth: Stir in the tomato paste, vegetarian Worcestershire sauce, dried thyme, rosemary, and bay leaves with the vegetables. Cook for 2 minutes to blend the flavors. Pour in the beef broth and grape juice to deglaze, scraping up any browned bits. Return the browned beef to the pot and bring the soup to a gentle simmer.
- Add the Vegetables: Allow the soup to simmer gently for about 60 minutes to tenderize the beef. Then add the diced potatoes and chopped green beans. Continue simmering for another 20 to 30 minutes until the vegetables are tender but retain their vibrant color. Taste and season with additional salt and pepper as needed. If desired, stir in the dissolved natural gelling agent and cook until incorporated for a thicker texture.
- Final Touches: Remove and discard the bay leaves. Stir well and taste, letting the soup simmer uncovered for a few more minutes if the broth feels thin to deepen the flavor and concentrate the soup. Serve hot for maximum comfort and flavor.
Notes
- Browning beef in small batches ensures even caramelization and deeper flavor.
- Use fresh, firm vegetables for best texture and taste.
- Simmer the soup gently and slowly to develop tender beef and blended flavors.
- Add herbs and seasonings in stages to build a more complex broth.
- Allow the soup to rest for 10 minutes before serving to meld the flavors beautifully.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: vegetable beef soup, hearty soup, comforting soup, beef chuck roast soup, vegetable soup, easy soup recipe
