Hearty Beef and Vegetable Soup (Printable)

Tender beef, root vegetables, and savory herbs simmered into a comforting, hearty bowl perfect for winter.

# What You'll Need:

→ Meats

01 - 1.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 2 medium potatoes, peeled and diced
08 - 1 parsnip, peeled and diced
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
10 - 1 cup frozen peas
11 - 1 can (14.5 ounces) diced tomatoes, undrained

→ Liquids

12 - 8 cups beef broth

→ Herbs & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 0.5 teaspoon black pepper
17 - 1 teaspoon salt, or to taste
18 - 2 tablespoons fresh parsley, chopped

# How To Make:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides for 5 to 7 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables soften. Add minced garlic and cook for 1 minute more.
03 - Return browned beef to the pot. Stir in potatoes, parsnip, green beans, diced tomatoes with juice, beef broth, bay leaves, thyme, oregano, pepper, and salt.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally, until beef is tender.
05 - Add peas and cook uncovered for 10 to 15 minutes until all vegetables are soft.
06 - Remove bay leaves. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • The beef gets so tender it practically melts, and nobody has to know you spent minimal effort achieving it.
  • It's the kind of soup that tastes better the next day, which means you're actually giving yourself a gift when you make it.
  • One pot, one main cooking session, and suddenly you've got six servings—that's efficiency wrapped in comfort.
02 -
  • Don't skip the searing step even though it feels like an extra thing—that caramelized beef surface is where half the flavor lives.
  • Frozen peas added too early turn into mushy gray sadness, so really do wait until the very end to stir them in.
03 -
  • If your beef isn't falling apart tender after the full cooking time, you likely have a tougher cut—just give it another 15 minutes covered, no rush.
  • Always taste and season at the end rather than relying on salt measurements, since broth saltiness varies wildly between brands.
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