Fall is finally upon us and its my favorite time of year! I especially love cozy soups and stews when it starts to get chilly outside. One of my favorites is this lovely Beef Vegetable Soup made with chunks of beef roast and tons of healthy and colorful veggies like carrots, onions, celery, garlic, zucchini, tomatoes and baby peas cooked in a flavorful beef broth with a hint of red wine vinegar and fresh herbs that will fill your belly and warm your toes.
First sear the beef in a large pot over high heat in a large soup pot or Dutch oven for a few minutes. Remove the beef to a large plate, then add the veggies and fresh herbs and sauté them for about 5 minutes. Add the vinegar and cook a few more minutes. Then pour in the beef stock, tomatoes, tomato sauce, cover, and let it bubble and simmer for about an hour and a half on low heat until the meat and veggies are meltingly tender and all the flavors meld together into a big pot of savory, delicious goodness.
Add the pre-cooked zucchini and frozen baby peas in the pot the last 10 minutes of cooking (so they don’t get too mushy. Look at all the goodness going on in there!
Serve the soup with some garlic butter Texas toast for dipping along with a glass of red wine for double coziness and maximum comfort.
Enjoy!
This Beef Vegetable soup is super healthy and filling and perfect for Fall. Chock full of veggies like onions, garlic, carrots, zucchini, peas and celery cooked with chunks of chuck beef roast, tomatoes and tomato sauce and beef broth. Great served with fresh parsley and a side of garlic butter Texas Toast for dipping!
Ingredients
- 3 tablespoons olive oil or grapeseed oil
- 2 3/4 pounds stew beef or chuck roast, cut into 1-inch pieces
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons kosher or sea salt
- 2 cups yellow onion, chopped
- 2 cups celery, chopped or thinly sliced
- 2 cups carrot, chopped or sliced
- 1 cup zucchini, sliced and halved
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme
- 1/4 teaspoon seasoned salt
- 2 tablespoons red wine vinegar
- 4 1/2 cups beef broth (or more for thinner soup)
- 1 (15-ounce) can low-sodium tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1/2 cup frozen baby peas
- Fresh Italian parsley, chopped, for garnish
- Garlic Butter Texas Toast, for serving
Instructions
- Heat 1 tablespoon of oil in a large Dutch oven or soup pot over high heat. Season beef with pepper and 1 teaspoon of salt, and add half of the beef, sautéing until browned on all sides but still pink in the center; transfer to a plate or bowl. Add additional tablespoon of oil to the pot and repeat with the rest of the beef.
- Reduce heat to medium-high and heat additional tablespoon of oil. Saute the onion, carrots, celery, zucchini and garlic until soft and tender, about 5 minutes. Add 1 teaspoon salt, dried oregano, fresh thyme and 1/4 teaspoon of seasoned salt and cook for another minute. Remove zucchini and set aside to add back in later.
- Add red wine vinegar and cook over medium-high for another 2-3 minutes, stirring frequently.
- Add beef broth, tomato sauce and diced tomatoes and bring to a simmer. Reduce heat to medium and cover the pot, letting the soup simmer for 1 hour 30 minutes, stirring occasionally until the meat is cooked through and tender. Add frozen baby peas and sautéed zucchini in the last 5-10 minutes of cooking.
- Garnish with fresh parsley and garlic butter Texas toast for serving. Goes great with a glass of dry red wine like Merlot of Cabernet.
Other Beef Veggie soup recipes you might enjoy:
