Vegetable Beef Soup Recipe With Chuck Roast

Vegetable Beef Soup is a hearty, comforting meal filled with tender pieces of chuck roast, potatoes, tomatoes, and mixed vegetables. It is the type of classic soup that is perfect to make when the weather turns cooler or whenever you need an easy, filling dinner.

Although you can make vegetable soup with stew meat or even ground beef, using a chuck roast gives the soup a rich, beefy flavor. As the soup slowly simmers, the pieces of roast become fall-apart tender and add a lot of flavor to the broth.

To keep the preparation simple, this recipe uses canned diced tomatoes and a bag of frozen mixed vegetables. There is no need to peel fresh tomatoes or chop several different vegetables. Just open the cans and pour the frozen vegetables into the pot near the end of the cooking time.

Add diced potatoes, onion, garlic, and a few basic seasonings, and you have a complete meal that the entire family can enjoy. Serve it with dinner rolls, or crackers for an easy and satisfying dinner.

The Best Beef for Vegetable Beef Soup

Chuck roast is my preferred cut of meat for vegetable beef soup. It has enough fat and connective tissue to remain moist and become tender during the long simmering time.

You may see packages labeled chuck roast, chuck shoulder roast, or chuck pot roast. Any of these will work well in this recipe.

Before cutting the roast, trim away any large pieces of hard exterior fat. However, don’t worry about removing every small streak of fat throughout the meat. That marbling provides flavor and helps keep the beef tender as it cooks.

Cut the roast into ¾- to 1-inch cubes. The pieces may look small, but they will be just the right size to fit on a soup spoon once cooked.

Try to cut the beef into evenly sized pieces. This allows all the meat to cook at the same rate so you don’t end up with some tender pieces and others that are still tough.

Brown the Beef in Batches

One of the most important steps in making flavorful vegetable beef soup is browning the chuck roast before adding the broth.

Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add only enough beef to cover the bottom without the pieces touching one another.

If you add all the meat at once, moisture will collect in the bottom of the pot. The meat will steam rather than brown, and you won’t get the same rich flavor.

Depending on the size of your pot, you will most likely need to brown the beef in two batches. Let the pieces sit for a minute or two before turning them. Once they are browned on all sides, transfer them to a plate and brown the remaining beef.

The bottom of the pot may look dark after the beef is removed. Don’t clean it. Those browned bits contain a tremendous amount of flavor and will loosen when the broth is added.

Using Frozen Mixed Vegetables

Frozen mixed vegetables make this recipe easy to prepare. I use a traditional blend that contains carrots, corn, green beans, and peas.

There is no need to thaw the vegetables before adding them to the soup. Pour them directly from the freezer into the pot during the final 15–20 minutes of cooking.

Adding the vegetables near the end prevents them from becoming overly soft. The chuck roast needs plenty of time to become tender, but frozen vegetables cook quickly.

You can use any frozen vegetable blend that your family enjoys. However, avoid blends that contain a heavy sauce or seasoning. Plain frozen vegetables work best because you can control the flavor and consistency of the soup.

If your mixture contains large pieces of broccoli or cauliflower, keep in mind that the soup will have a slightly different flavor than traditional vegetable beef soup.

Canned Tomatoes for Vegetable Beef Soup

This recipe uses two 14.5-ounce cans of diced tomatoes. Add the tomatoes and their juices directly to the pot.

The canned tomatoes provide enough tomato flavor without making the soup taste like tomato soup. Tomato paste is also added to give the broth more depth and a slightly richer consistency.

Regular diced tomatoes work best, although fire-roasted tomatoes are another good option if you want a little smoky flavor. Petite diced tomatoes can also be used if you prefer smaller pieces.

There is no need to drain the tomatoes. Their liquid becomes part of the soup broth and adds both flavor and acidity, which balances the richness of the chuck roast.

How to Make Vegetable Beef Soup

Once the beef has been browned, reduce the heat to medium and add the diced onion. Cook the onion until it begins to soften, which will take approximately 4–5 minutes.

Next, add the minced garlic and tomato paste. Stir constantly and cook for one additional minute. Cooking the tomato paste briefly helps remove its raw, concentrated taste.

Pour approximately 1 cup of beef broth into the pot. Use a wooden spoon to scrape the bottom and loosen all those flavorful browned pieces.

Return the beef and any juices on the plate to the pot. Add the remaining broth, diced tomatoes, Worcestershire sauce, Italian seasoning, thyme, bay leaves, salt, and pepper.

Bring the mixture to a gentle boil and then reduce the heat to low. Cover the pot and let the soup simmer for one hour.

When to Add the Potatoes

The potatoes are added after the beef has cooked for one hour. This gives the chuck roast a head start without allowing the potatoes to become too soft.

Yukon Gold potatoes hold their shape well and have a naturally creamy texture. Russet potatoes can also be used, although they may break apart slightly as they cook. That isn’t necessarily a bad thing because the starch will help thicken the broth.

Cut the potatoes into approximately ¾-inch cubes and add them to the pot. Continue simmering the soup for another 30–40 minutes.

Check the beef and potatoes with a fork. When both are tender, stir in the frozen mixed vegetables.

Let the soup simmer uncovered for another 15–20 minutes, or until the vegetables are hot and tender. Remove the bay leaves, taste the broth, and add more salt and pepper as needed.

The exact cooking time will depend on the size of the beef cubes and the specific cut of chuck roast. If the meat is still tough, let it simmer longer. Chuck roast becomes tender with time, so don’t increase the heat in an attempt to speed up the process.

Adjusting the Consistency

This vegetable beef soup has plenty of broth, but it is still filled with generous portions of beef and vegetables.

If you prefer a thinner, brothier soup, add another 1–2 cups of beef broth after the potatoes are tender. Let the soup return to a simmer before serving.

For a thicker, more tomato-based broth, add one 8-ounce can of tomato sauce along with the diced tomatoes.

You can also slightly thicken the soup by mashing a few pieces of cooked potato against the side of the pot. Stir the mashed potatoes into the broth and let it simmer for a few minutes.

Can I Make Vegetable Beef Soup in an Instant Pot?

This specific recipe is designed to cook slowly on the stove so the chuck roast has time to become tender and flavor the broth.

However, if you need a faster cooking method, try my Instant Pot Vegetable Beef Soup. The pressure cooker significantly reduces the amount of time needed to tenderize the beef.

Although the cooking methods are different, both recipes result in a hearty soup filled with meat and vegetables.

Storing and Reheating Leftovers

Allow leftover vegetable beef soup to cool, and then transfer it to a covered container. Store it in the refrigerator for up to four days.

The flavor often gets even better after a day in the refrigerator because the beef, tomatoes, and seasonings have more time to blend together.

Reheat the soup in a saucepan over medium-low heat, stirring occasionally, until it is hot. Individual servings can also be reheated in the microwave.

If the soup becomes too thick in the refrigerator, stir in a small amount of beef broth or water when reheating it.

Freezing Instructions

Vegetable beef soup can be frozen for up to three months. Divide the cooled soup into freezer-safe containers, leaving a little room at the top for expansion.

The potatoes may have a softer texture after being frozen and reheated. However, the soup will still taste delicious.

Thaw the frozen soup in the refrigerator overnight. Reheat it in a covered saucepan over medium-low heat until it begins to simmer and the beef and vegetables are heated through.

Enjoy! Mary

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