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Slow-Simmered Vegetable Beef Soup Recipe


Warm, comforting, and packed with wholesome flavors, this Slow-Simmered Vegetable Beef Soup is a classic American favorite. With tender chunks of beef and a colorful array of fresh vegetables like carrots, potatoes, tomatoes, and green beans, every spoonful is a taste of home. Whether you’re craving a hearty meal for a cozy night in or looking to impress your guests with a delicious homemade soup, this recipe is sure to satisfy.


  • 2 1/2 tablespoons olive oil
  • 3-4 lb chuck roast
  • 7-8 cups low-sodium beef broth
  • 1/4 teaspoon fresh ground black pepper
  • 2 bay leaves
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried basil
  • 2 medium Yukon Gold potatoes, diced
  • 1/4 pound green beans, trimmed and cut into 1-inch bite-sized pieces
  • 1 can (14.5 ounces) petite diced tomatoes
  • 1 tablespoon Worcestershire Sauce


  1. Searing the Chuck Roast: Heat 1 1/2 tablespoons of olive oil in a Dutch oven or heavy stockpot over medium to medium-high heat. Add the chuck roast and sear to brown each side. Add about 3 cups of beef broth (or enough to cover it), black pepper, and bay leaves. Simmer for 2 1/2 – 3 hours or until fork-tender.
  2. Preparing the Vegetables: After the beef has simmered for about 2 hours, heat 1 tablespoon of canola oil in a separate Dutch oven or heavy stockpot over medium heat. Add onion, celery, and carrot; cook for 5-7 minutes or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme, and basil; cook for 1 minute, stirring constantly.
  3. Completing the Soup: Add 4 cups beef broth, potatoes, green beans, diced tomatoes, and Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in, being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.
  4. Shredding the Beef: Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks, discarding the fat and the cartilage. Add the shredded beef to the pot and warm for 5 minutes.


  • Slowly simmer the chuck roast until fork-tender. Avoid boiling.
  • Add about 1 1/2 cups of the broth that you cooked the chuck roast in back to the soup for added flavor.
  • Customize the soup by replacing vegetables you don’t like with ones you prefer.
  • Use Yukon Gold or red potatoes for soups as they hold up well.
  • Adjust seasoning with fresh ground pepper, but be cautious with salt.
  • If you prefer a less chunky soup, add more beef broth.
  • Vegetable Beef Soup freezes well for up to 3 months.


1. Can I use a different cut of beef?
Yes, you can use stew meat or another tender cut suitable for slow cooking.

2. Can I make this soup in a slow cooker?
Absolutely! Brown the beef, then add all ingredients to the slow cooker and cook on low for 6-8 hours or until beef and vegetables are tender.

3. How do I reheat frozen soup?
Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave until heated through.

4. Can I add other herbs or spices?
Feel free to experiment with your favorite herbs and spices to customize the flavor to your liking.