Description
A hearty and comforting Classic Vegetable Beef Soup made with tender beef, fresh vegetables, and rich broth. Perfect for weeknight dinners or meal prep.
Ingredients
4 tbsp oil
1 ½ lbs beef chuck roast
1 ¾ tsp kosher salt, divided
¾ tsp black pepper, divided
2 cups diced onion
1 cup celery, diced (about 2 medium stalks)
2 medium carrots, peeled and diced
2 small zucchini, diced
1 can (156 mL / 5 ½ oz) tomato paste
1 litre / quart beef broth
2 cups water
1 cup frozen peas, optional
¼ cup loosely packed minced parsley
Instructions
1. Heat a Dutch oven over medium-high heat for several minutes. Add 1 tbsp of oil and when shimmering hot, add the beef. Season with ¾ tsp salt and ¼ tsp black pepper. Brown undisturbed for 4-6 minutes. Remove beef to a plate.
2. Add remaining oil to the pot along with onion, carrots, and celery. Season with 1 tsp salt. Cook until vegetables are soft, about 5 minutes.
3. Add tomato paste and cook until it darkens slightly, about 2 minutes.
4. Add beef broth and return beef to the pot. Add zucchini, ½ tsp black pepper, and 2 cups of water. Cover, bring to a boil, then reduce heat to low and simmer until beef is tender, about 2 hours.
5. Taste and adjust salt as needed.
6. Optional: Add frozen peas during the last 10 minutes of cooking.
7. For Instant Pot/pressure cooker: Brown beef and sauté vegetables, then add tomato paste, broth, water, and cook on high pressure for 40 minutes.
8. For Slow Cooker/Crockpot: Brown beef and sauté vegetables, transfer to slow cooker, add tomato paste, broth, and water, cook on high until beef is tender.
Notes
Beef options: bone-in or boneless steak, short ribs, or boneless stewing beef.
Peas are optional; they can become mushy if the soup is stored for several days.
Adjust seasoning based on the saltiness of your broth.
For added flavor, let the soup rest for a few hours or overnight before reheating.
- Prep Time: 10 mins
- Cook Time: 140 mins
- Category: Soup
- Method: Stovetop, Slow Cooker, Pressure Cooker
- Cuisine: American