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A bowl of classic vegetable beef soup, rich with hearty ingredients.

Classic Vegetable Beef Soup with Secret Ingredients

This hearty classic vegetable beef soup is packed with tender beef, a medley of vegetables, and two secret ingredients that elevate its flavor profile to a new level of deliciousness. Perfect for a comforting meal on a chilly day.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 yellow onion large, chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 6 cups beef broth low sodium preferred
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 tbsp Worcestershire sauce (Secret #1)
  • 1 tsp smoked paprika (Secret #2)
  • 2 potatoes medium, peeled and diced
  • 1 cup frozen mixed vegetables (peas, corn, green beans)
  • 1/2 cup fresh parsley chopped (for garnish, optional)

Equipment

  • Dutch oven or heavy-bottomed pot
  • Slotted spoon
  • Paper towels
  • Wooden spoon

Method
 

Preparation
  1. Pat beef dry, season with salt and pepper. Sear beef in batches in a Dutch oven with olive oil until browned on all sides, then remove.
  2. Reduce heat, then sauté onion, carrots, and celery until softened. Add garlic and thyme, cooking for another minute until fragrant.
Cooking
  1. Deglaze the pot with beef broth, scraping up browned bits. Return the seared beef to the pot.
  2. Stir in diced tomatoes, Worcestershire sauce, smoked paprika, and bay leaf. Bring to a boil, then simmer covered for 1.5-2 hours until beef is tender.
  3. Add diced potatoes and continue to simmer covered for 15-20 minutes, or until tender.
  4. Stir in frozen mixed vegetables and cook for 5 minutes. Adjust seasoning, if needed, and remove the bay leaf before serving.

Notes

For an even richer flavor, you can let the soup simmer longer, up to 3 hours. Feel free to add other root vegetables like parsnips or turnips for variety. This soup freezes well for future meals; simply thaw and reheat gently.