There’s nothing quite like a big pot of homemade vegetable beef soup simmering away on the stove. This version is everything you want in a cozy, comforting bowl: slow-cooked shredded chuck roast, hearty russet potatoes, tender carrots, celery, onion, and a colorful mix of frozen green beans and corn. This homemade soup is wholesome, satisfying, and tastes like the kind of soup your grandmother would make on a chilly day.
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This recipe starts with a chuck roast that cooks low and slow until it’s fall-apart tender. All those rich juices get poured right into the pot to build the most flavorful broth. Russet potatoes melt into the soup just enough to give it body while still holding their shape in hearty bites. And the mix of fresh and frozen vegetables makes this both simple and RIDIC-ULICIOUS. Truly, it’s a classic homemade vegetable beef soup.
Whether you’re making this for Sunday dinner or prepping meals for the week, this soup fills the house with cozy aromas and delivers bowl after bowl of pure comfort.
Table of contents
❤️ Why You’ll Love This Homemade Vegetable Beef Soup
✔ Slow Cooked for Maximum Flavor
Shredded chuck roast gives the broth a deep, rich, beefy flavor that you just can’t get from ground beef. It’s perfect for homemade vegetable beef soup seasoning.
✔ Hearty and Satisfying
Potatoes, carrots, celery, green beans, and corn make this soup feel like a full meal — not just a starter. This hearty concoction is indeed a homemade vegetable beef soup must.
✔ Easy Ingredients You Already Have
Fresh veggies + freezer staples + pantry seasonings = simple, stress-free cooking. With this combination, making homemade vegetable beef soup is a breeze!
✔ Perfect for Meal Prep
This soup tastes even better the next day and freezes beautifully, making it an excellent homemade vegetable beef soup recipe for planning ahead.
✔ Cozy Cold-Weather Comfort
A warm bowl of this soup feels like wrapping yourself in a blanket. It’s the ultimate comfort food on those cold days when you’re craving homemade vegetable beef soup.
🥕 Ingredients You’ll Need
For the Beef
- 2–2.5 lb chuck roast
- 1 Tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups beef broth
For the Soup
- 1 Tbsp olive oil or butter
- 1 medium onion, diced
- 3–4 large carrots, diced
- 2–3 ribs celery, diced
- 3 cloves garlic, minced
- 3–4 cups russet potatoes, peeled & diced (1–1½-inch pieces)
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes (optional but adds depth)
- 1 cup frozen green beans
- 1 cup frozen corn
- 2–3 cups shredded cooked chuck roast
- 1–2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried basil (optional)
- 1–2 bay leaves
- Salt & pepper to taste
🍲 How to Make Homemade Vegetable Beef Soup
Step 1: Slow Cook the Chuck Roast
Season the roast on all sides and sear until browned. Transfer it to your slow cooker with beef broth and cook until tender enough to shred. Save those cooking juices — they’re liquid gold for your homemade vegetable beef soup!
Step 2: Build the Soup Base
In a large pot or Dutch oven, sauté the onion, carrots, and celery until softened. Add garlic and sauté for 1 minute. This is essential for a flavorful homemade vegetable beef soup base.
Step 3: Add Potatoes & Broth
Pour in 6 cups of beef broth along with your reserved slow-cooker juices. Add diced potatoes, tomatoes (if using), Worcestershire, dried herbs, salt, and pepper.
Simmer 15–20 minutes, until potatoes are tender. Your homemade vegetable beef soup will be heartwarming.
Step 4: Add Frozen Veggies & Beef
Stir in the frozen green beans, frozen corn, and shredded beef. Let everything simmer another 15-20 minutes so flavors meld together into your ultimate homemade vegetable beef soup experience.
Step 5: Taste & Serve
Remove bay leaves. Taste and adjust seasoning.
Serve warm with crusty bread, rolls, or biscuits for a complete homemade vegetable beef soup meal.
❄️ Storage
- Refrigerate for 3–4 days
- Freeze for up to 3 months
- Thickens slightly after chilling — add broth when reheating if desired
❓ FAQ
What kinds of potatoes can I use in this vegetable beef soup?
You have a few great options!
Russet potatoes get very tender and help naturally thicken the broth, but they can break down a bit more—cut them into larger chunks if you want them to hold their shape.
Yukon gold potatoes are creamy, buttery, and hold their shape beautifully, making them the most dependable all-purpose choice for soup.
Red potatoes stay firm and waxy, giving you potato pieces that hold up well even after longer simmering. They’re perfect if you prefer a chunkier texture that doesn’t soften too much.
Can I skip the tomatoes?
Yes! The soup will still be delicious. Tomatoes add depth but aren’t required.
Can this be made ahead?
Yes, and it tastes even better the next day as the flavors develop.
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Homemade Vegetable Beef Soup
Equipment
Ingredients
For the Beef
- 2.5-3 lb. chuck roast
- 1 Tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups beef broth
For the Soup
- 1 Tbsp olive oil or butter
- 1 medium onion diced
- 3 large carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 3 cups russet potatoes peeled and diced (1–1½-inch pieces)
- 6 cups beef broth
- 1 14.5 oz can tomatoes diced
- 1 cup green beans frozen
- 2 cups peas frozen
- 1 cup corn frozen
- 3 cups chuck roast cooked & shredded
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried basil
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Season the chuck roast with salt, pepper, garlic powder, and onion powder. Sear on all sides in a hot skillet with olive oil.
- Transfer the roast to the slow cooker, pour in 2 cups of beef broth, and cook on LOW 6–8 hours or HIGH 4–5 hours until tender. Shred and reserve all cooking juices.
- In a Dutch oven, heat olive oil or butter. Add the onion, carrots, and celery. Sauté 5–7 minutes until softened. Add garlic and cook 1 minute.
- Add diced russet potatoes. Pour in 6 cups beef broth plus the reserved slow-cooker juices.
- Add diced tomatoes (if using), Worcestershire sauce, thyme, basil, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Stir in frozen green beans, frozen corn, and shredded beef. Simmer another 15 minutes so the flavors come together.
- Remove bay leaves, taste, adjust seasoning, and serve warm.
Notes
Notes
- Russet potatoes soften more than Yukon golds; cut them larger to hold shape.
- Yukon gold or red potatoes also work well.
- Soup thickens as it chills; thin with broth when reheating if desired.
- Freezes well for up to 3 months.