Nothing feels more comforting than a big pot of homemade vegetable beef soup simmering on the stove. This cozy recipe is loaded with tender beef, colorful vegetables, rich broth, and savory herbs that make every spoonful warm and satisfying. It’s the perfect family dinner for chilly evenings, meal prep, or anytime you want a filling homemade meal that tastes like it cooked all day.

The best part? This soup is simple to make, beginner-friendly, and packed with wholesome ingredients. Serve it with crusty bread and you’ve got a complete meal everyone will love.

Ingredients

For the Seasoning Mix

• 2 teaspoons dried basil
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon crushed rosemary
• 2 teaspoons sugar
• 1 tablespoon beef bouillon

For the Soup

• 1 1/2 pounds chuck roast, cut into bite-sized pieces
• Salt and black pepper to taste
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil, divided
• 1 medium onion, diced
• 3 celery stalks, sliced
• 3 carrots, sliced
• 4 garlic cloves, minced
• 3 ounces tomato paste
• 2 cans petite diced tomatoes
• 2 bay leaves
• 3 teaspoons lemon juice
• 7 cups beef broth
• 3 medium red potatoes, cubed
• 2 cups fresh green beans, cut into pieces
• 1 cup frozen peas
• 1 3/4 cups corn

Instructions

In a small bowl, mix together the basil, thyme, oregano, rosemary, sugar, and beef bouillon. Set aside.

Season the beef pieces with salt and black pepper, then toss them with the flour until evenly coated. The flour helps create a rich broth while giving the beef a delicious crust.

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Sear the meat for about 3 minutes per side until deeply browned. Remove the beef and set aside.

Add the remaining tablespoon of olive oil to the pot. Stir in the onions and cook for 1 minute. Add the celery and carrots and cook for another 3 minutes until slightly softened.

Add the garlic and tomato paste, stirring for about 1 minute until fragrant and rich in color. Mix in the diced tomatoes, seasoning blend, bay leaves, and lemon juice.

Pour in the beef broth and return the browned beef along with any juices back to the pot. Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour until the beef becomes tender.

After 1 hour, add the potatoes and green beans. Taste the broth and adjust the salt if needed. Cover again and simmer for 30 minutes.

Stir in the peas and corn. Cook for another 15 minutes until all the vegetables are tender and the flavors come together beautifully.

Serve hot with crusty bread, crackers, or warm rolls for the ultimate comforting meal.

Notes & Tips

• Chuck roast works wonderfully because it becomes tender and flavorful as it simmers.
• Searing the beef first adds deep flavor to the broth, so don’t skip that step.
• Red potatoes hold their shape best, but Yukon Gold potatoes also work well.
• You can customize the vegetables with zucchini, cabbage, peas, or mixed frozen vegetables.
• This soup tastes even better the next day after the flavors have had time to develop.
• If you like a thicker soup, let it simmer uncovered for a few extra minutes before serving.

This hearty vegetable beef soup is comforting, filling, and perfect for sharing with family and friends. One bowl is never enough!