Roast Beef Vegetable Soup
Roast Beef Vegetable Soup combines tender shredded beef with plenty of vegetables and a tasty broth. This cozy day soup will satisfy even the biggest eaters and will be on repeat all winter long.
Beef Vegetable Soup
Soup Season at our home looks like constant rotations of flavors and textures. We love a spicy Turkey Taco Soup, some delicious Chicken Tortilla Soup, or Healthy Zuppa Toscana.
Soup Season is definitely my favorite season of the year. Growing up in the Midwest with snowstorms and snow days, I’m constantly thinking about how soup makes bad weather cozy and comforting.
Our Texas winters are short, but I start making soup in October just because it feels right. I’ve been known to turn our air conditioning down to enjoy the warmth of a hot bowl of soup.
Why This Recipe Works:
- FALL-APART BEEF – The key to tender beef is to cook it until it falls apart.
- LEAN AND MEAN – This soup is full of protein and veggies that will fill you up.
- FULL OF FLAVOR I love to try new things, so I added mushrooms to this recipe to add a new texture. You can change up the combo of veggies to this recipe, or even add noodles for something different.
Ingredients needed for Hearty Beef Vegetable Soup:
For the beef:
- Beef Roast – You’ll need a two-pound beef chuck roast with plenty of fat marbling throughout. This will ensure a tender result.
- Olive Oil – I use extra virgin olive oil to sear the beef.
- Salt and Pepper – Kosher salt and freshly ground black pepper, always.
- Lower Sodium Beef Broth – Use enough broth to cover the meat while cooking it.
- Tomato Paste – This also adds flavor to the meat.
- Worcestershire Sauce – Add a couple of dashes of Worcestershire.
For the soup, chop up the following veggies for a pot full of delicious!
- Veggies – Onion, carrots, cabbage, garlic, potatoes, frozen peas, and mushrooms.
- Bay Leaves – Add these while simmering the finished soup.
- Salt and Pepper – Add additional seasonings to taste.
Ways to Cook a Beef Roast:
The key is to make sure you cook it long enough for it to be falling apart tender. If it’s still tough (and you bought a good cut of meat), then cook it longer.
- On the stovetop (like the directions in my recipe).
- In a roaster in the oven. Sear it, and cover with broth to roast for 2-3 hours.
- In a slow cooker. Brown it, cover it with broth and let it cook all day.
- Use an instant pot. Sear it right in the instant pot using the sauté function, and cover with with broth to cook. Pressure cook for 50-60 minutes, slow release for 15 minutes, and then quick release.
How to make Roast Beef Vegetable Soup:
Step 1
Sear beef. Cut beef into 2-3 inch cubes and liberally season with salt and pepper. Heat a large stock pot over medium-high heat and add olive oil. Place beef in pan to sear, browning on all sides. You may need to do this in batches as you shouldn’t overcrowd the pan.
Step 2
Cook beef through. To the stock pot, add 6 cups of broth, tomato paste, and Worcestershire sauce. Place the lid on the pan, reduce heat to medium, and cook until the beef literally falls apart – approximately 1.5 – 2 hours. (You can also cook this using other methods, as stated above.)
Step 3
Shred beef. Remove beef to a dish and let cool slightly. When you are able, shred it with two forks. Reserve the broth as well.
Step 4
Prep veggies. Dice the yellow onion, carrots, and yellow potatoes. Chop the mushrooms and mince the garlic.
Step 5
Cook vegetables. Add additional olive oil to the clean pot over medium-high heat. Then add the onion, carrots, potatoes, cabbage, and mushrooms – along with some additional salt and pepper. Cook the veggies until slightly tender, approximately 6-7 minutes. Add the garlic and stir for another minute.
Step 6
Add broth. Add the reserved broth and an additional 4-5 cups to the pot and bring to a simmer.
Step 7
Add beef back. Add the shredded beef back to the pot. Cook for approximately 20 minutes or until veggies are soft and flavors are enhanced. Add the frozen peas during the last few minute of cook time. Check seasonings and add more salt and pepper, if needed.
Step 8
Serve. Serve the soup with some crusty bread or crackers.
What to serve with Beef Soup:
- Kale and Quinoa Salad
- Arugula Caprese Salad
- Chewy French Bread for dipping, of course!
- Red wine pairs marvelously, too. Or make my Red Wine Sangria!
Looking for another cozy day meal? Try our Oven Baked Chuck Roast!
xoxo ~Sue
Roast Beef Vegetable Soup
Ingredients
For the beef:
- 2 Tablespoons olive oil
- 2 pounds beef chuck roast – cut into 2-3 inch cubes
- kosher salt and freshly ground black pepper – to taste
- 10 cups lower-sodium beef broth – use the reserved broth for part
- 2 Tablespoons tomato paste
- 2 Tablespoons Worcestershire Sauce
For the veggies:
- 1 medium onion – cdiced
- 3 large carrots – diced
- 1.5 pounds yellow potatoes – diced
- 3 cups shredded cabbage – can use packaged slaw
- 16 oz. whole Bella mushrooms – chopped
- 3 cloves garlic – minced
- 1 cup frozen peas
Instructions
- Sear beef. Cut beef into 2-3 inch cubes and liberally season with salt and pepper. Heat a large stock pot over medium-high heat and add olive oil. Place beef in pan to sear, browning on all sides. You may need to do this in batches as you shouldn't overcrowd the pan. 2 Tablespoons olive oil, 2 pounds beef chuck roast, kosher salt and freshly ground black pepper
- Cook beef through. To the stock pot, add 6 cups of broth, tomato paste, and Worcestershire sauce. Place the lid on the pan, reduce heat to medium, and cook until the beef literally falls apart – approximately 1.5 – 2 hours. (You can also cook this using other methods, as stated above.)10 cups lower-sodium beef broth, 2 Tablespoons tomato paste, 2 Tablespoons Worcestershire Sauce
- Shred beef. Remove beef to a dish and let cool slightly. When you are able, shred it with two forks. Reserve the broth as well.
- Prep veggies. Dice the yellow onion, carrots, and yellow potatoes. Chop the mushrooms and mince the garlic.
- Cook vegetables. Add additional olive oil to the clean pot over medium-high heat. Then add the onion, carrots, potatoes, cabbage, and mushrooms – along with some additional salt and pepper. Cook the veggies until slightly tender, approximately 6-7 minutes. Add the garlic and stir for another minute.1 medium onion, 3 large carrots, 1.5 pounds yellow potatoes, 3 cups shredded cabbage, 16 oz. whole Bella mushrooms, 3 cloves garlic
- Add broth. Add the reserved broth and an additional 4-5 cups to the pot and bring to a simmer.
- Add beef back. Add the shredded beef back to the pot. Cook for approximately 20 minutes or until veggies are soft and flavors are enhanced. Add the frozen peas during the last few minutes of cook time. Check seasonings and add more salt and pepper, if needed.1 cup frozen peas
- Serve. Serve the soup with some crusty bread or crackers.
Notes
- Buy a good cut of chuck roast, that has a nice amount of fat marbling throughout. This will ensure a tender end result. The meat should literally fall apart easily with a fork. If your meat isn’t tender (and you bought a good cut of beef), then cook it for longer.
Ways to Cook a Beef Roast:
-
- On the stovetop (like the directions in my recipe).
- In a roaster in the oven. Sear it, and cover with broth to roast for 2-3 hours.
- In a slow cooker (or crock pot). Brown it, cover it with broth, and let it cook all day.
- Use an instant pot. Sear it right in the pressure cooker using the sauté function, and cover with with broth to cook. Pressure cook for 50-60 minutes, slow release for 15 minutes, and then quick release.
Vegetable beef soup has always been my go-to comfort food on a cold night. I doubled the recipe and fed our whole tribe. I added a bag of frozen corn along with the peas. This is a great recipe!
I’m so happy to hear this, Big Papa!
I have picky eaters and this was perfect. Thank you very much.
You’re welcome! So glad you enjoyed it, Tamara!
I love this soup! I eat soup everyday for lunch in the winter and this recipe is in the rotation! Also, easy option for meal prep!
Eating soup for lunch is a win/win! ?