Description

This hearty vegetable beef soup is loaded with tender beef, vibrant vegetables, and a rich tomato broth. Packed with 33g of protein per serving, it delivers restaurant-quality comfort food in under two hours — perfect for busy weeknights, family dinners, or meal prep.

Ingredients

Scale

For the Beef:

2 lbs chuck roast, cut into 1-inch cubes
2 tbsp olive oil
Salt and freshly ground black pepper

For the Soup:

1 large onion, diced
3 carrots, sliced
3 celery stalks, chopped
4 garlic cloves, minced
2 medium potatoes, cubed
2 cups green beans, trimmed
2 cups corn, fresh or frozen
2 cups peas, fresh or frozen
3 medium tomatoes, diced (or 1 can diced tomatoes)
8 cups beef broth
2 bay leaves
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp fresh rosemary (or 1 tsp dried)

Instructions

Brown the Beef: Season beef cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high. Brown beef in batches, about 10 minutes. Remove and set aside.
Build Flavor Base: In the same pot, sauté onion, carrots, and celery for 3–5 minutes. Add garlic for the last minute.
Simmer: Return beef to the pot. Stir in potatoes, broth, bay leaves, thyme, rosemary, and canned tomatoes. Bring to boil, reduce to low, and simmer 1 hour.
Add Vegetables: Stir in green beans, corn, and peas. Simmer 15–20 minutes until tender.
Finish: Add diced fresh tomatoes in the last 5 minutes. Adjust seasoning with salt and pepper. Remove bay leaves before serving.

Notes

Tip: For quicker results, make in an Instant Pot (ready in under 1 hour). Soup freezes well for up to 6 months — portion before freezing for easy weeknight meals.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 8g
Sodium: 780mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 28g
Cholesterol: 75mg

Keywords: vegetable beef soup, hearty soup, beef soup recipe, family dinner, meal prep