Homemade Vegetable Beef Soup
A hearty homemade vegetable beef soup made with slow-cooked shredded chuck roast, russet potatoes, carrots, celery, onion, green beans, and corn. Rich, comforting, and perfect for cozy dinners or meal prep.
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
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
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.
Nutrition
Serving: 1servingCalories: 467kcalCarbohydrates: 21gProtein: 41gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 127mgSodium: 1139mgPotassium: 1162mgFiber: 4gSugar: 5gVitamin A: 4016IUVitamin C: 19mgCalcium: 83mgIron: 6mg
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