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Old Fashioned Vegetable Beef Soup

A heartwarming vegetable beef soup filled with vibrant vegetables and fall-apart tender beef, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 tablespoons oil (olive or neutral) For browning the beef and cooking vegetables.
  • 1.5 lbs beef chuck roast Or brisket as a substitute.
  • 1.75 tsp kosher salt Divided use; adjust to taste.
  • 0.75 tsp black pepper Divided use.
  • 2 cups diced onion Don’t skimp on the onion for flavor.
  • 1 cup celery Diced, about 2 medium stalks.
  • 2 medium carrots Peeled and diced; the sweeter, the better.
  • 2 small zucchini Diced for added texture.
  • 1 can tomato paste 156 mL/5.5 oz or ⅔ cup.
  • 1 litre/quart beef broth Homemade is best, but store-bought works too.
  • 2 cups water
  • 1 cup frozen peas Optional; my kids love this addition.
  • 0.25 cup minced parsley Loosely packed; fresh is always preferred.

Method
 

Preparation
  1. Heat a Dutch oven over medium-high heat for several minutes.
  2. Add 1 tablespoon of oil and let it shimmer before adding the beef. Season it with ¾ tsp salt and ¼ tsp pepper. Let it brown undisturbed for about 4-6 minutes.
  3. Remove the beef to a plate and avoid wiping out the Dutch oven.
Cooking
  1. Add the remaining oil to the pot along with the diced onion, carrots, and celery. Season with 1 tsp more salt. Cook until the vegetables are soft, about 5 minutes.
  2. Stir in the tomato paste and allow it to cook until it darkens in color, about 2 minutes.
  3. Pour in the broth, return the beef to the pot, and add the diced zucchini, ½ tsp black pepper, and 2 cups of water. Stir everything together.
  4. Cover the pot and bring the mixture to a boil. Then, reduce the heat to low and let it simmer gently for about 2 hours or until the beef is tender enough to fall apart.
  5. After the cooking time, taste the soup and adjust the salt if needed.

Notes

This soup can be refrigerated for up to 4 days or frozen for 3 months. Serve with crusty bread or a simple salad.