Soups & stews / Vegetable, beef & tomato soups
Vegetable Beef Soup
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Seared chuck and browned tomato paste carry the flavor, and the vegetables go in by turns so nothing goes to mush. By the time the peas land, the windows are fogged and the biggest bowl is already spoken for.
The short version
Sear chuck, cook onion and tomato paste in the same pot, then simmer the beef in broth and tomatoes for an hour. Add potatoes and carrots, then green beans, corn and peas at the end. About two hours, mostly hands-off.
What makes ours better
what we fixed so you don’t have to
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Sear the beef and brown the tomato paste. The browned bits and a minute of cooked tomato paste give the broth a roasted depth you can't get from simmering raw beef in broth.
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Add the vegetables in stages. Potatoes and carrots go in once the beef is nearly tender, green beans a little later, frozen corn and peas last. Every vegetable comes out tender but distinct.
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Finish with Worcestershire and a splash of vinegar. A long simmer mellows everything. A teaspoon of each at the end brings the flavor back into focus.
What you need
the usual suspects
- Beef chuck2 pounds
- Tomato paste2 tablespoons
- Diced tomatoes1 can
- Dried thyme1 teaspoon
- Yukon Gold potatoes1 pound
- Carrots3 large
- Celery ribs2 large
- Green beans8 ounces
read it twice. buy it once.
Steps
nobody opens the oven door. looking at you, Dad.
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Sear the beef
Pat the beef dry and toss with 1 teaspoon of the salt and the pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Sear the beef in two batches until well browned on most sides, about 5 minutes per batch. Move to a plate.
Resist stirring. Let each side sit a minute so it can brown.
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Cook the onion and tomato paste
Lower the heat to medium and add the remaining tablespoon of oil and the onion and celery. Cook 5 minutes, scraping up the browned bits. Add the garlic and tomato paste and stir for 1 minute, until the paste darkens.
About 5 min. Cook mode has a timer for this step.
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Simmer the beef
Return the beef and juices to the pot. Add the broth, tomatoes with their juices, bay leaves and thyme. Bring to a boil, lower to a gentle simmer, cover with the lid slightly ajar and cook for 1 hour.
About 60 min. Cook mode has a timer for this step.
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Add the potatoes and carrots
Stir in the potatoes, carrots and the remaining 1/2 teaspoon salt. Simmer 15 minutes, until they are almost tender and the beef is soft enough to cut with a spoon.
About 15 min. Cook mode has a timer for this step.
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Add the green beans
Add the green beans and simmer 10 minutes, until bright and just tender.
About 10 min. Cook mode has a timer for this step.
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Add the frozen vegetables
Stir in the corn and peas and cook 3 to 5 minutes, just until hot. Don't boil them hard.
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Season and serve
Remove the bay leaves. Stir in the Worcestershire and vinegar. Taste and add salt, usually 1/2 teaspoon more, and pepper. Ladle into bowls and top with parsley.
Good to know
things I learned the hard way, so you can skip that part
- Chuck roast is the right cut. It starts tough and turns silky after an hour of simmering. Lean steak cuts get dry.
- Don't have broth? Use water plus 1 tablespoon of beef base. Taste before salting since bases vary.
- The soup thickens in the fridge as the potatoes release starch. Thin with a splash of broth or water.
- Storage. Fridge, 4 days. Freezer, 3 months, though potatoes turn slightly grainy after thawing. Reheat gently over medium-low heat.
Questions, answered
the questions my cousins text me
What's the best cut of beef for vegetable beef soup?
Beef chuck. It has the fat and connective tissue that break down into tender, juicy pieces. Brisket and short rib also work and need about the same time.
Can I use ground beef?
Yes. Brown 1½ pounds of ground beef with the onion and skip the hour-long beef simmer. Add the broth and tomatoes, simmer 15 minutes, then continue with the potatoes. It will be quicker and less rich.
Can I make vegetable beef soup in a slow cooker?
Yes. Sear the beef and cook the onion and paste on the stove, then put everything except the green beans, corn and peas in the slow cooker. Cook on low for 8 hours, then add the last vegetables for 20 minutes.
Why is my beef tough?
Either it hasn't simmered long enough or the pot was boiling hard. Keep it at a gentle simmer and give it another 15 to 30 minutes. Chuck turns tender only after it has cooked past chewy.
Can I use leftover pot roast?
Yes. Skip steps 1 and 3. Make the broth with the onion, paste, broth and tomatoes, simmer the potatoes and carrots, then add shredded classic pot roast with vegetables meat with the green beans.
What vegetables can I swap in?
Parsnips, turnips, rutabaga, cabbage or diced butternut squash all work in place of potatoes. Stir in chopped kale or spinach for the last 5 minutes.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
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Published October 29, 2026.