Vegetable Beef Soup

5 from 10 votes

Hearty Vegetable Beef Soup that's been a family favorite for decades! Serve with a hunk of crusty bread for a complete meal in a bowl.

Prep Time1

Cook Time2 30

Total Time3 30

Course: Soup

Cuisine: American

Keyword: beef, soup, vegetable

Servings: (2 cup)

Calories: 252kcal

Author: Tricia

Equipment

8 to 10 quart soup pot

Ingredients

2 lb chuck roast trimmed of fat and cut into bite size pieces
salt and pepper
4 tablespoons olive oil canola or vegetable oil
1 large onion chopped
4 carrots peeled and chopped
4 celery stalks chopped
3 cloves garlic minced
4 tablespoons tomato paste
1 teaspoon seasoned salt optional (see Note #1 below)
2 bay leaves
1 tablespoon Herbes de Provence or Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fresh ground black pepper
64 ounces low sodium beef broth or stock (8 cups)
28 ounces canned crushed tomatoes with Italian herbs (if you can find it)
28 ounces canned diced tomatoes I like the kind with basil and garlic added
2 large waxy potatoes peeled and chopped
1 medium zucchini chopped
16 ounces frozen green beans
14.5 ounces frozen corn
14.5 ounces frozen peas
water up to 2 cups or a 19 ounce can Progresso Tomato Basil Soup
1 tablespoon fresh parsley leaves chopped

Instructions

Pour 2 tablespoon oil into a skillet over medium-high heat. Once shimmering add half the beef cubes and season with salt and pepper. Sear until browned on all sides. Remove using a slotted spoon to a large soup pot. Repeat with remaining beef.
Add remaining 2 tablespoons oil to the now empty skillet. Once hot add the onions, carrots and celery. Sauté until the vegetables are crisp tender, about 5 minutes. Add the minced garlic and tomato paste to the vegetables. Cook, stirring frequently until the tomato paste darkens, the garlic is fragrant and a fond forms on the bottom of the pan. Transfer the sautéed vegetables to the soup pot with the beef.
Add the seasoned salt (if using), bay leaves, Herbs de Provence, oregano, basil and pepper to the beef mixture. Pour in the broth, crushed tomatoes, diced tomatoes, potatoes and zucchini. Bring to a boil, reduce the heat and cover. Simmer for 1 hour or until the beef and potatoes are slightly tender.
Pour the frozen green beans, corn and peas into the pot. Add water or additional broth if needed to cover. Stir to combine, bring to a simmer then cover and cook for another hour or until the vegetables, beef and potatoes are all tender.
Remove the bay leaves and discard. Check the seasoning and add salt and / or pepper if needed. Stir in fresh parsley and serve immediately with a hunk of nice crusty bread or crackers.

Notes

Note #1 if using salted tomato paste, canned tomatoes, broth and/or stock you may want to wait to add additional seasoning at the end. Check first before adding salt.

This soup freezes well stored in air tight containers for up to 4 months. Thaw overnight in the refrigerator before heating. Add a splash of broth or water if needed.

Don’t worry if you can’t find the exact amount of frozen peas, corn or green beans. Just pick up something close to those amounts.

Optional add-ins or substitutions:

If I have a can of Progresso Tomato Basil Soup in the pantry I usually add it in place of water.

You can use canned vegetables if desired but be sure to drain and rinse as many contain great amounts of salt.

Sometimes I replace half the diced tomatoes with canned stewed tomatoes depending on what’s in my pantry.

Use stock or broth or a combination of both. Chicken broth can also be used instead of beef broth.

If you have a beef soup bone feel free to add it with the tomatoes. Remove before serving and discard.

I like using a waxy potato as it holds up well without falling apart. Replace the potatoes with barley for a healthy whole grain option.

Nutrition