Chunky beef and vegetable soup is a thick, tomato rich pot loaded with tender beef, carrots, celery, potatoes, and green beans, simmered slowly until every spoonful tastes deeply savory.
It needs only one Dutch oven and about two hours, most of which is hands off. The recipe makes eight generous bowls, so it works for a family supper and leaves leftovers that taste even better the next day.
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Why This Chunky Beef and Vegetable Soup Recipe Works
Browning the beef first builds a dark, flavorful base in the pot, and the browned bits dissolve into the broth as it simmers.
Tomato paste and diced tomatoes give the broth body and a gentle tang, while thyme and bay leaves add an earthy backbone that rounds out the beef.
Vegetables go in at two stages, so the carrots and potatoes turn tender without breaking down, and the green beans keep a little bite.
Ingredients for Chunky Beef and Vegetable Soup
- You need one and a half pounds of beef stew meat, two tablespoons of oil, one chopped onion, three carrots, three celery ribs, three cloves of garlic, and one pound of potatoes. The broth comes from six cups of beef broth, one can of diced tomatoes, and two tablespoons of tomato paste.
- Season with one teaspoon of dried thyme, two bay leaves, one teaspoon of salt, and half a teaspoon of pepper. Finish with one cup of cut green beans and one cup of frozen peas.
Beef stew meat. Chuck cubes turn tender after a long simmer and give the broth a rich, meaty flavor.
Tomato paste. A spoonful cooked in the pot adds concentrated sweetness and a deeper red color.
Potatoes. They soften into creamy chunks and slightly thicken the broth as they cook.
Carrots and celery. They supply natural sweetness and a savory aroma that fills the kitchen.
Thyme and bay. These herbs add a gentle earthy note that makes the soup taste like it cooked all day.
How to Make Chunky Beef and Vegetable Soup
1. Brown the beef. Pat the beef dry, season it with the salt and pepper, and sear it in hot oil in a Dutch oven in two batches until deeply browned.
2. Cook the aromatics. Add the onion, carrots, and celery and cook for five minutes, then stir in the garlic and tomato paste for one minute.
3. Add the liquid. Pour in the broth and tomatoes, add the thyme and bay leaves, and scrape up the browned bits from the bottom of the pot.
4. Simmer slowly. Bring to a boil, reduce the heat, cover partly, and simmer for one hour until the beef starts to soften.
5. Add the vegetables. Stir in the potatoes and green beans and simmer for thirty minutes, then add the peas for five minutes.
6. Finish the pot. Remove the bay leaves, taste for seasoning, and serve hot.
How to Serve Chunky Beef and Vegetable Soup
Ladle the soup into wide bowls and serve it with cheesy drop biscuits for dunking. It also pairs well with a second comfort bowl such as a rosemary beef stew. For a soup supper menu, add a loaded potato soup or a slow cooker potato soup.
How to Store and Reheat Chunky Beef and Vegetable Soup
Cool the soup within two hours and refrigerate it in airtight containers for three to four days. Reheat on the stove until steaming and 165 F, adding a splash of broth if it thickened. Freeze it without the potatoes for up to three months for good texture, then thaw overnight in the refrigerator.
Tips and Variations for Chunky Beef and Vegetable Soup
Flag the allergens. Check the broth and tomato labels for celery, soy, or wheat, which sometimes appear in prepared products.
Do not taste raw meat. Do not taste the beef until it is fully cooked, and wash your hands, board, and knife after handling it.
Dry the beef. Wet meat steams instead of searing, so pat each piece dry before it goes in the pot.
Cut evenly. Uniform chunks cook at the same pace, so every bite has the same tender texture.
Control the salt. Use low sodium broth and season at the end, because the liquid reduces as it simmers.
Thicken if you like. Mash a few potato chunks against the pot wall to make the broth heavier.
Swap the vegetables. Corn, parsnips, or turnips can replace the green beans or peas in the same amount.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe handling.
Frequently Asked Questions About Chunky Beef and Vegetable Soup
What Is Chunky Beef and Vegetable Soup?
It is a tomato based soup of seared beef, root vegetables, and green beans simmered until tender.
How Long Does Chunky Beef and Vegetable Soup Take to Cook?
Plan on about two hours total, with most of the time being a gentle, hands off simmer.
Can You Freeze Chunky Beef and Vegetable Soup?
Yes, freeze it in portions for up to three months, ideally leaving the potatoes out until reheating.
Can I use ground beef instead?
Yes, brown one pound of ground beef and cut the simmer time to thirty minutes.
Can I make it in a slow cooker?
Yes, sear the beef, add everything but the peas, and cook on low for eight hours.
Chunky Beef and Vegetable Soup
Equipment
- Dutch oven
- Cutting board
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 lb beef stew meat cut in 1 inch cubes, plus 1/2 pound more
- 2 tbsp vegetable oil
- 1 medium onion chopped
- 3 medium carrots sliced
- 3 celery ribs sliced
- 3 cloves garlic minced
- 1 lb potatoes cubed
- 1 can diced tomatoes 14.5 ounce can
- 2 tbsp tomato paste
- 6 cup beef broth low sodium
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
- 1 cup green beans cut in 1 inch pieces
- 1 cup frozen peas
Instructions
Cooking
- Sear. Brown the seasoned beef in oil in two batches.
- Saute. Cook the onion, carrots, and celery 5 minutes, then add garlic and tomato paste.
- Simmer. Add broth, tomatoes, thyme, and bay leaves and simmer 1 hour.
- Add. Stir in the potatoes and green beans and simmer 30 minutes.
- Finish. Add the peas for 5 minutes and remove the bay leaves.
