Hearty Vegetable Beef Soup – Easy Weeknight Dinner

This soup starts with browning the beef. It gives the final dish a deep flavor that you cannot get from boiling raw meat.

You can use cheap cuts like chuck roast. They turn tender after simmering for a long time.

About the Ingredients

1 lb (450g) beef chuck roast, cut into 1-inch cubes

Look for meat with some white fat streaks. That fat keeps the chunks moist while cooking.

3 cups (720ml) low-sodium beef broth

Use water if you ran out. Add one extra bouillon cube to match the flavor.

2 cups (300g) carrots, sliced thick rounds

Cut them so they cook at the same speed as the potatoes.

1 large onion, chopped

Yellow onions work best here. Sweet onions can burn faster in hot oil.

3 cloves garlic, minced

Fresh garlic tastes better than jarred. Buy it in a small bulb to avoid waste.

2 cups (300g) potatoes, cubed

Russet potatoes hold their shape. Waxy red potatoes fall apart too easily.

1 cup (140g) green beans, trimmed

Use frozen beans if fresh ones are expensive. No need to thaw them first.

Step-by-Step Instructions

1. Brown the beef pieces

Heat oil in a heavy pot over medium-high heat. Sear the meat until all sides look brown.

2. Sauté the aromatics

Push meat to the side. Cook onions and garlic until they smell sweet.

3. Deglaze the pot

Pour in half the broth. Scrape the bottom with a wooden spoon.

4. Add hard vegetables

Throw in potatoes, carrots, and onions. Bring the liquid to a boil.

5. Simmer the soup

Lower heat to a gentle bubble. Cover and cook for forty-five minutes.

6. Add quick-cooking items

Stir in green beans and remaining broth. Cook for ten more minutes.

7. Season the final dish

Taste before adding salt. Pepper goes in now for best flavor.

Tips & Tricks

• Do not crowd the pan when browning the beef. If you pile it up, the meat steams instead of searing.
• Add salt only at the end. Salt draws moisture out early and makes the beef tough.
• Skim any gray foam off the top. It looks gross but does not hurt the taste much.

Delicious Variations

• Swap green beans for celery or corn
• Add diced tomatoes for acidity
• Top with crumbled bacon bits for crunch

How to Store Beef Soup Recipes

Frequently Asked Questions

Print this page so you do not lose it. Try the variations next week.

Beef Soup Recipes

Make this vegetable beef soup with simple ingredients. A warm bowl of comfort for cold nights, ready in under an hour.

15 minPrep time55 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) beef chuck roast, cut into 1-inch cubes
• 3 cups (720ml) low-sodium beef broth
• 2 cups (300g) carrots, sliced thick rounds
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups (300g) potatoes, cubed
• 1 cup (140g) green beans, trimmed

📋 Instructions

1. 1Brown the beef pieces — Heat oil in a heavy pot over medium-high heat. Sear the meat until all sides look brown.
2. 2Sauté the aromatics — Push meat to the side. Cook onions and garlic until they smell sweet.
3. 3Deglaze the pot — Pour in half the broth. Scrape the bottom with a wooden spoon.
4. 4Add hard vegetables — Throw in potatoes, carrots, and onions. Bring the liquid to a boil.
5. 5Simmer the soup — Lower heat to a gentle bubble. Cover and cook for forty-five minutes.
6. 6Add quick-cooking items — Stir in green beans and remaining broth. Cook for ten more minutes.
7. 7Season the final dish — Taste before adding salt. Pepper goes in now for best flavor.

👨🍳 Chef's Note: Chop vegetables uniform sizes so they cook evenly.

Servings: 6

Cuisine: American

Course: Soup

Simple Cooker Recipes70 minutes

Nutrition (per serving): 285 kcal · 22g protein · 22g carbs · 9g fat