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Hearty Beef Vegetable Soup
A 85-minute American dinner for 4 — 420 calories per serving.
per serving, estimated
A deeply satisfying one-pot soup packed with tender beef chuck, chunky root vegetables, and a rich tomato-herb broth — a complete meal in a bowl.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds beef chuck (cut into 3/4-inch cubes)
- 2 tablespoons vegetable oil
- 1 yellow onion (diced)
- 3 celery stalks (sliced 1/2-inch thick)
- 3 carrots (peeled and sliced 1/2-inch thick)
- 4 garlic cloves (minced)
- 3 yukon gold potatoes (cut into 3/4-inch cubes)
- 6 ounces green beans (trimmed and cut into 1-inch pieces)
- 14½ ounces crushed tomatoes (one can)
- 5 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 2 bay leaves
- 1½ teaspoons Kosher salt
- ½ teaspoon Black pepper
- 2 tablespoons fresh flat-leaf parsley (roughly chopped, for serving) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Cut the beef chuck into ¾-inch cubes, then pat dry with paper towels and season all over with 1 teaspoon kosher salt and ¼ teaspoon black pepper. 5 min
- Dice the yellow onion, slice the 3 celery stalks and 3 carrots ½-inch thick, mince the 4 garlic cloves, cube the 3 Yukon Gold potatoes into ¾-inch pieces, and trim and cut the 6 oz green beans into 1-inch pieces. 12 min
- Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high until shimmering. 2 min
- Timing-sensitive step. Add the beef cubes in a single layer and sear, turning occasionally, for 6–8 minutes until browned on most sides — work in two batches if needed to avoid crowding. 8 min
- Timing-sensitive step. Reduce heat to medium, add the onion, celery, and carrots to the pot, and cook, stirring, for 5 minutes until softened, then add the garlic and cook 1 minute more. 6 min
- Timing-sensitive step. Push the vegetables to the side, add the 2 tablespoons tomato paste to the cleared spot, and cook it for 1 minute, stirring, until it darkens slightly, then stir it into the vegetables. 2 min
- Measure out 5 cups of homemade or store-bought beef broth. 2 min
- Pour in the 5 cups beef broth, the 14.5 oz can of crushed tomatoes, 1 tablespoon Worcestershire sauce, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary, 2 bay leaves, and remaining ½ teaspoon kosher salt; stir to combine and bring to a boil. 6 min
- Reduce heat to low, partially cover, and simmer for 20 minutes; while the soup simmers, set out bowls and roughly chop the parsley (if using). 20 min
- Add the cubed potatoes and green beans, stir, and continue simmering uncovered for 15–18 minutes until the potatoes are fork-tender and the beef is fully cooked through. 18 min
- Remove and discard the 2 bay leaves, taste and adjust seasoning with additional salt and pepper as needed. 2 min
- Ladle the soup into bowls and scatter the 2 tablespoons chopped flat-leaf parsley over the top, if using. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.