Vegetable Beef Soup

Old fashioned Vegetable Beef Soup! Loaded with chunks of lean beef and a mix of fresh vegetables in a rich, beefy broth.

5 from 3 votes

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Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings: Servings

Calories: 383kcal

Author: Pat Nyswonger

In a Dutch oven or heavy bottomed soup pot set over medium-high, heat the oil and add the chuck roast and season with salt and pepper. Sear the roast for 4-5 minutes on each side to get a deep, rich crust. If there is a rim of fat on the edges, use the tongs to hold it on edge to render out the fat.
Transfer the roast to a cutting board and when cool cut it into 1-inch chunks, trimming away and discarding any large pieces of fat and grizzle. Reserve.
Add the onion, garlic, carrots and celery to the Dutch oven and sauté until the onion has softened. Add the potatoes, green beans, tomatoes, tomato juice and beef broth. Stir in the onion soup mix and the reserved beef chunks, bay leaves and rosemary. Taste the soup and add salt and pepper. Reduce the heat to low, cover the pot and simmer for two hours.
Ladle the soup into large bowls and serve hot with crusty sourdough bread or crisp crackers.

Chuck roast can be substituted with beef stew meat, short ribs, sirloin or ground beef.
Try adding different vegetables like canned cannellini beans, corn, edamame, parsnips, turnips or cabbage.
Red or white wine can be added as part of the liquid.
A package of dry onion soup will increase the rich beef flavored broth.
Adding salt and pepper after stirring in the dry onion soup will prevent over seasoning.
Not all onion soup mix is gluten free, If you need to be strictly gluten-free, double check the ingredient label.