Hearty Beef Vegetable Soup

Andy Anderson !


Got some extra roast that you’re not sure what you’re going to do with?
Want an excellent soup that you can get on the table within an hour?
Is it a cold day, and you just want something quick and good, that will warm up your insides?

I think that I’ve got something for you here. It’s quick, easy to prepare, and will warm you up from top to bottom. Plus, this soup is even better the day after it's made, when the flavors have had a chance to get to know each other.

So, you ready… Let’s get into the kitchen.

Featured Pinch Tips Video

★★★★★ 2 votes
10 Min
50 Min
Stove Top


precooked boneless beef chuck roast, medium diced
grapeseed oil
carrots, peeled, diced
yellow onion, chopped
garlic, minced
dry thyme, or marjoram
homemade beef stock
diced tomatoes with juice
savory cabbage, coarsely chopped
yukon gold potatoes, diced
peas, frozen variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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1Gather and prep your ingredients.

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2Heat the oil in very large pot over medium-high heat,and add the carrots.

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3Add the chopped onion, and chopped garlic clove.

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4Chef's Note: Sauté 5 minutes.

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5Add the potatoes, tomatoes, and cabbage, and sauté for an additional 5 minutes

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6Add the beef, and continue to simmer for an additional 5 minutes.

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7Add 6 cups beef broth.

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8Chef's Note: Bring to simmer.

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9Add the peas, and stir to combine.

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10Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes.

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11Chef's Note: As the soup is simmering, season with salt, pepper, cayenne, crushed red pepper… whatever you want.

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12Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #vegetables, #beef, #soup