Description

Old-Fashioned Vegetable Beef Soup is a warm, hearty, and comforting classic made with tender beef chuck roast, fresh garden vegetables, and a rich, savory broth. Perfect for any season, this nourishing soup balances protein and fiber with fresh herbs and natural flavors, making it an ideal cozy meal for chilly evenings or busy weeknights.

Ingredients

Scale

Beef and Broth

1.5 pounds beef chuck roast, cut into bite-sized cubes
6 cups beef broth (natural)
2 tablespoons vegetarian Worcestershire sauce (natural)
1 tablespoon apple cider vinegar (natural)

Vegetables

3 medium carrots, diced
3 celery stalks, diced
2 medium russet potatoes, peeled and cubed
1 large yellow onion, diced
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes (natural)

Herbs and Seasonings

1 teaspoon dried thyme (natural)
1 teaspoon dried rosemary (natural)
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped

Optional

1 teaspoon natural gelling agent dissolved in cool water

Instructions

Prepare the Beef: Cut the beef chuck roast into bite-sized cubes and season with salt and pepper. Brown the meat in a large pot over medium-high heat until all sides have a rich caramel color, then remove and set aside. This step locks in flavor and adds depth to your soup’s base.
Sauté the Vegetables: In the same pot, add diced onions, carrots, and celery. Sauté until softened and fragrant, about 5 minutes. Add minced garlic and cook for another minute to awaken those essential aromatic notes.
Build the Broth: Return the beef to the pot along with diced tomatoes, beef broth, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), dried thyme, dried rosemary, and bay leaves. Bring to a gentle boil, then reduce heat and let it simmer for about 1.5 to 2 hours until the beef is tender enough to melt in your mouth.
Add Potatoes and Simmer: Add peeled and cubed russet potatoes to the pot, simmering until they are tender but not falling apart, roughly 20 to 30 minutes. If you want a slightly thicker broth, stir in a small amount of natural gelling agent dissolved in cool water.
Final Seasoning and Fresh Herbs: Discard the bay leaves and adjust salt and pepper to taste. Finish the soup with a generous sprinkle of freshly chopped parsley for a bright contrast to the deep flavors.

Notes

Brown the beef well to develop rich, caramelized flavors essential for a deep broth.
Simmer the soup slowly and gently to tenderize the beef and meld flavors thoroughly.
Add fresh herbs like parsley at the end to preserve brightness and aroma.
Adjust broth thickness using the natural gelling agent based on your preferred texture.
Let the soup rest slightly before serving to allow flavors to settle beautifully.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Soups
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 25g
Cholesterol: 65mg

Keywords: beef soup, vegetable soup, hearty soup, comfort food, slow cooked soup, healthy soup, vegetable beef stew