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Old Fashioned Vegetable Beef Soup

A heartwarming mix of tender beef infused with hearty vegetables that melt in your mouth, perfect for chilly evenings and nostalgic moments.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 tablespoons oil Can use olive oil
  • 1.5 lbs beef chuck roast Substitutes: brisket or round roast
  • 1.75 tsp kosher salt Divided
  • 0.75 tsp black pepper Divided
  • 2 cups diced onion About 2 medium onions
  • 1 cup celery Diced; about 2 medium stalks
  • 2 medium carrots Peeled and diced
  • 2 small zucchini Diced
  • 1 can tomato paste 156 mL/5 1/2 oz or ⅔ cup
  • 1 litre beef broth For richness; homemade or store-bought
  • 2 cups water
  • 1 cup frozen peas Optional, but they add a nice crunch
  • 0.25 cup minced parsley Loosely packed, for fresh flavor

Method
 

Preparation
  1. Heat your dutch oven over medium-high heat for several minutes.
  2. Add 1 tablespoon of the oil; when it’s shimmering hot, add the beef. Season it generously with ¾ tsp salt and ¼ tsp pepper.
  3. Allow it to brown undisturbed for about 4-6 minutes until it releases easily from the pan. Flip it to brown the other side, then remove the beef to a plate.
  4. Add the remaining 3 tablespoons of oil along with the onions, carrots, and celery to the pot. Season with 1 tsp more salt and sauté until soft, about 5 minutes.
  5. Stir in the tomato paste, cooking for about 2 minutes until it turns a slightly darker shade.
  6. Pour in the beef broth and return the beef to the pot. Add zucchini, an additional ½ tsp black pepper, and 2 cups of water.
  7. Cover, bring to a boil, then reduce heat to low and let it simmer for about 2 hours.
  8. After about 2 hours, taste the soup and adjust salt as needed.

Notes

This soup keeps well! Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months. Reheat on the stove or in the microwave.