The Ultimate Comfort Food in a Bowl

There is nothing quite like a steaming bowl of Hearty Beef Vegetable Soup to warm you up on a chilly evening. This classic, one-pot wonder is the definition of comfort food, packed with tender chunks of beef, vibrant garden vegetables, and a savory, slow-simmered broth. Perfect for busy weeknights or a cozy Sunday dinner, this recipe is designed for maximum flavor with minimal effort. Whether you are meal prepping for the week ahead or looking for a wholesome family dinner that satisfies every appetite, this soup is a reliable favorite you will turn to again and again. Get ready to fill your kitchen with the mouth-watering aroma of home-cooked perfection! 🥣

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 6

📝 Ingredients List

1.5 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef bone broth (no alcohol)
1 can (14 oz) crushed tomatoes
3 large carrots, sliced into rounds
2 stalks celery, chopped
2 large potatoes, peeled and cubed
1 cup frozen green peas
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large Dutch oven or heavy-bottomed stockpot
Sharp chef’s knife
Large cutting board
Measuring cups and spoons
Wooden spoon

Step-by-Step Beginner-Friendly Instructions

Sear the beef: Heat olive oil in your pot over medium-high heat. Add the beef cubes in batches, browning all sides for about 3–4 minutes. Remove and set aside.
Sauté the aromatics: In the same pot, add onions and celery. Cook for 5 minutes until soft. Add garlic and cook for 1 minute until fragrant.
Simmer: Add the beef back into the pot. Pour in the beef broth and crushed tomatoes. Add thyme and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes.
Add vegetables: Stir in the carrots and potatoes. Continue simmering for 20 minutes until the vegetables are fork-tender.
Finish: Stir in the frozen peas and cook for 2 more minutes. Season with salt and pepper to taste. Enjoy your masterpiece! 🍲

💡 Pro Tips Section

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. This soup actually tastes better the next day as the flavors meld!
Freezing: This soup freezes beautifully. Let it cool completely before transferring to freezer-safe bags for up to 3 months.
Beef Quality: Choose a well-marbled cut like chuck roast; the fat renders down, making the beef melt-in-your-mouth tender.

Variations

Add Grains: Stir in half a cup of pearled barley or farro during the last 30 minutes of cooking for extra heartiness.
Leafy Greens: Add two cups of fresh kale or spinach at the very end until just wilted for an extra dose of nutrients.

FAQ

Can I use a slow cooker? Yes! Brown the beef in a pan first, then add all ingredients to the slow cooker and cook on Low for 6–7 hours.

Is this soup gluten-free? Yes, as long as your beef broth is certified gluten-free. It is naturally grain-free and dairy-free.

Hearty Beef Vegetable Soup

Author: Samantha Jones
Total Time: 75
Yield: 6 servings 1x
Diet: Halal

Print Recipe

Description

Warm up with this comforting, one-pot Hearty Beef Vegetable Soup. Featuring tender chunks of beef chuck, vibrant carrots, celery, and potatoes, all simmered in a rich, savory broth, this classic dish is the perfect wholesome meal for a chilly evening. Easy to make and even better the next day, this recipe brings home-cooked perfection to your table with minimal effort.

Ingredients

Scale

1.5 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef bone broth (no alcohol)
1 can (14 oz) crushed tomatoes
3 large carrots, sliced into rounds
2 stalks celery, chopped
2 large potatoes, peeled and cubed
1 cup frozen green peas
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the beef cubes in batches, browning on all sides for 3-4 minutes, then remove and set aside.
Add onions and celery to the same pot and sauté for 5 minutes until soft.
Stir in the minced garlic and cook for 1 minute until fragrant.
Return the seared beef to the pot.
Pour in the beef bone broth and crushed tomatoes, then add thyme and rosemary.
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 40 minutes.
Add the carrots and potatoes, and continue simmering for 20 minutes or until vegetables are fork-tender.
Stir in the frozen peas and cook for an additional 2 minutes.
Season with salt and pepper to taste before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld and improve after a day of resting. This soup is freezer-friendly; allow it to cool completely before portioning into containers.

Prep Time: 15
Cook Time: 60
Category: Dinner
Method: Stovetop Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 750mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 5g
Protein: 26g
Cholesterol: 85mg