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Old Fashioned Vegetable Beef Soup

Experience the warmth and nostalgia of homemade Old Fashioned Vegetable Beef Soup with tender beef and vibrant vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs beef chuck roast This cut breaks down beautifully when simmered.
  • 4 tablespoons oil Olive oil is recommended for a rich flavor.
  • 1.75 teaspoons kosher salt Divided use; adjust based on broth.
  • 0.75 teaspoons black pepper Divided use; freshly cracked gives the best flavor.
  • 2 cups diced onion Sweet onions add a lovely depth of flavor.
  • 1 cup celery Diced, about 2 medium stalks.
  • 2 medium carrots Peeled and diced.
  • 2 small zucchini Diced, adds texture and color.
  • 1 can tomato paste 156 mL/5 1/2 oz or ⅔ cup, adds richness.
  • 1 litre beef broth Opt for low-sodium.
  • 2 cups water To adjust broth consistency.
  • 1 cup frozen peas Optional for sweetness and color.
  • 0.25 cup minced parsley Loosely packed, for garnish.

Method
 

Cooking Steps
  1. Brown the Beef: Heat your dutch oven over medium-high heat for several minutes until it’s hot. Add 1 tablespoon of oil. Once shimmering, add the beef after seasoning it with ¾ tsp salt and ¼ tsp pepper. Allow the beef to brown undisturbed for about 4-6 minutes. Transfer to a plate.
  2. Sauté the Vegetables: In the same pot, add the remaining oil along with the diced onions, carrots, and celery. Season with an additional 1 tsp salt. Sauté until they’re soft and fragrant, about 5 minutes.
  3. Incorporate Tomato Paste: Stir in the tomato paste, cooking until it darkens in color, about 2 minutes.
  4. Combine Ingredients: Pour in the broth and return the beef to the pot. Add zucchini, ½ tsp black pepper, and 2 cups of water. Stir well.
  5. Simmer: Cover the pot and bring to a boil. Once boiling, reduce the heat to low, allowing it to gently simmer for about 2 hours.
  6. Final Seasoning: Taste and adjust salt as needed. If using frozen peas, add them a few minutes before serving.

Notes

This soup holds up beautifully. Store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Reheat carefully using low heat.