Go Back

Old Fashioned Vegetable Beef Soup

A cozy and heartwarming soup featuring fall-apart tender beef and a medley of fresh vegetables, ideal for chilly evenings and family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 tablespoons oil (extra virgin olive oil or avocado oil) for health benefits
  • 1.5 lbs beef chuck roast can also use brisket or stew meat as substitutes
  • 1.75 tsp kosher salt divided
  • 0.75 tsp black pepper divided
  • 2 cups diced onion yellow or white onions create fabulous flavor
  • 1 cup celery diced, about 2 medium stalks
  • 2 medium carrots peeled and diced
  • 2 small zucchini can substitute with parsnips or green beans
  • 1 can tomato paste (156 mL, 5 ½ oz, or ⅔ cup) intensifies the umami flavor
  • 1 litre beef broth homemade is best
  • 2 cups water or more, depending on thickness preference
  • 1 cup frozen peas optional, for color and sweetness
  • 0.25 cup minced parsley fresh parsley elevates the dish

Method
 

Preparation
  1. Make sure your beef is at room temperature before starting for even cooking.
  2. Heat a Dutch oven over medium-high heat and add 1 tablespoon of oil when shimmering hot.
  3. Season the beef with ¾ tsp salt and ¼ tsp pepper, then brown it undisturbed for 4-6 minutes.
  4. Remove beef to a plate, keeping the Dutch oven with the drippings.
Cooking
  1. Add the remaining oil along with diced onion, carrots, and celery to the pot. Season with 1 teaspoon salt. Cook for about 5 minutes until soft.
  2. Stir in the tomato paste and cook for 2 minutes, then pour in the beef broth.
  3. Return the browned beef to the pot along with zucchini, ½ tsp black pepper, and 2 cups of water.
  4. Cover the pot, bring to a boil, then reduce heat to low. Let it simmer gently for about 2 hours or until beef is fall-apart tender.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. The flavors deepen upon sitting, so making it a day ahead is recommended.