The Best Hearty Beef and Vegetable Medley Soup Recipe for Cold Days

Picture a hearty beef and vegetable medley soup that warms you from the inside out, creating instant comfort on chilly days.

Winter’s chill demands something substantial and nourishing for your meal.

Robust ingredients dance together in a symphony of flavors, promising deep satisfaction with every spoonful.

Nutritious vegetables intermingle with tender meat, crafting a balanced dish that feels like a culinary hug.

Fragrant herbs and rich broth combine to deliver a meal that speaks directly to your hunger and soul.

Home cooking reaches its pinnacle with this deeply satisfying combination of ingredients.

Imagine sitting down to a bowl that tells a story of warmth, tradition, and pure deliciousness.

You won’t be able to resist diving into this soul-satisfying culinary experience.

Ingredients in Hearty Beef and Vegetable Medley Soup

• Chuck Roast: Rich, tender beef cut perfect for slow-cooking and creating deep flavor profiles.
• Beef Broth: Provides hearty liquid base and enhances overall meaty taste of the soup.

• Carrots, Onions, Celery: Classic soup base vegetables with sweet and aromatic qualities.
• Potatoes: Starchy ingredient adding thickness and substance to the soup.
• Green Beans: Fresh vegetable providing texture and nutritional balance.
• Garlic: Aromatic ingredient offering robust flavor depth.

• Dried Parsley, Oregano, Marjoram, Thyme, Basil: Dried herb blend creating complex herbal undertones.
• Black Pepper: Provides subtle heat and enhances other seasonings.
• Fresh Parsley or Thyme: Bright garnish for finishing the dish.

• Diced Tomatoes: Adds acidity and slight sweetness to the soup.
• Worcestershire Sauce: Complex condiment bringing umami and tangy notes.
• Bay Leaves: Provides subtle earthy background flavor.

• Vegetable Oil: Neutral cooking fat for browning and sautéing.
• Bay Leaves: Traditional soup ingredient for depth and aroma.

How to Prepare Hearty Beef and Vegetable Medley Soup

Step 1: Prepare the Cooking Surface

Select a large Dutch oven or heavy stockpot. Place it on the stovetop and set the heat to medium-high.

Step 2: Sear the Roast

• Chuck roast
• Vegetable oil

Pour oil into the pot. Carefully place the chuck roast in the hot pan. Cook each side until a golden-brown crust forms. Transfer the roast to a separate plate.

Step 3: Create Vegetable Base

• Carrots
• Onions
• Celery

Reduce heat to medium. Add more oil if the pan looks dry. Toss in chopped vegetables. Stir and cook until they become soft and slightly translucent, about 5 minutes.

Step 4: Infuse Aromatic Seasonings

• Garlic
• Dried parsley
• Oregano
• Marjoram
• Thyme
• Basil
• Black pepper

Lower heat to low. Sprinkle in all herbs and spices. Stir continuously for one minute to prevent burning and release deep flavors.

Step 5: Build the Soup Foundation

• Beef broth
• Diced tomatoes
• Worcestershire sauce
• Bay leaves

Pour in liquid ingredients. Return the seared roast to the pot. Cover and let simmer on low heat for 1.5 to 2 hours until beef becomes incredibly tender.

Step 6: Add Final Vegetables

• Potatoes
• Green beans

Introduce chopped potatoes and green beans. Continue simmering for 20 additional minutes until vegetables reach desired softness.

Step 7: Prepare the Meat

Remove roast from soup. Allow it to cool slightly. Using two forks, shred the meat, discarding fatty sections. Remove bay leaves and skim excess fat from soup surface.

Step 8: Combine and Warm

Return shredded meat to the pot. Warm through for approximately 5 minutes, allowing flavors to meld together.

Step 9: Serve and Garnish

Ladle soup into warm bowls. Sprinkle fresh chopped parsley or thyme on top. Serve immediately and enjoy the comforting, rich flavors.

Pro Tips for the Perfect Beef and Vegetable Medley Soup

• Sear with Precision: Achieve a deep, rich flavor by ensuring the chuck roast develops a golden-brown crust during searing, which locks in juices and creates a robust taste foundation.
• Layer Aromatics Strategically: Sweat vegetables slowly to release natural sugars, creating a flavor base that enhances the overall depth of the soup.
• Control Herb Intensity: Toast dried herbs briefly to activate their essential oils, but avoid burning by maintaining low heat and constant stirring.
• Tenderness is Key: Simmer the beef low and slow, allowing collagen to break down and transform tough meat into melt-in-your-mouth texture.
• Fat Management Matters: Skim excess fat from the surface to create a cleaner, more refined soup without compromising rich flavor profiles.

How to Store and Reheat Your Hearty Beef and Vegetable Medley Soup

• Refrigerate: Transfer leftover soup to an airtight container and store in the refrigerator for up to 4 days. Let the soup cool completely before sealing to prevent moisture buildup.
• Freeze: Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months, ensuring a tight seal to prevent freezer burn.
• Reheat: Thaw frozen soup overnight in the refrigerator. Warm gently in a pot over medium-low heat, stirring occasionally to prevent scorching. Add a splash of beef broth if the soup seems too thick, restoring its original consistency and keeping the meat tender.

What Pairs Best with Beef and Vegetable Medley Soup

• Pair with Robust Red Wine: Select a full-bodied Cabernet Sauvignon or Syrah to complement the rich beef flavors, cutting through the hearty soup's depth and enhancing its robust meaty profile.
• Serve with Crusty Artisan Bread: Choose a rustic sourdough or herbed focaccia to soak up the savory broth, providing a delightful textural contrast and additional flavor layers to the meal.
• Match with Tangy Farmhouse Ale: Opt for a Belgian-style farmhouse ale or amber beer, which offers a bright, slightly acidic note that balances the soup's warmth and cuts through its richness.
• Complement with Sharp Aged Cheddar: Sprinkle aged cheddar cheese on top or serve alongside the soup, adding a sharp, nutty dimension that elevates the overall taste experience and provides a creamy counterpoint to the hearty vegetables.

Tasty Twists on Hearty Beef and Vegetable Medley Soup

• Rustic Lamb and Root Vegetable Soup: Replace chuck roast with lamb shoulder, swap green beans for parsnips and turnips. Use rosemary and thyme as primary herbs for a Mediterranean-inspired flavor profile.
• Spicy Southwestern Beef Stew: Add diced jalapeños, chili powder, and cumin. Include black beans and corn instead of green beans. Top with fresh cilantro and a squeeze of lime for extra zest.
• Winter Harvest Chicken Version: Substitute beef with bone-in chicken thighs. Use winter squash and sweet potatoes in place of regular potatoes. Incorporate sage and nutmeg for warming seasonal notes.
• Vegetarian Lentil Protein Pot: Eliminate meat completely. Add red lentils and mushrooms for protein and depth. Include smoked paprika and extra vegetable broth to enhance richness and complexity.

FAQs About Hearty Beef and Vegetable Medley Soup

• Can I use a different cut of beef for this soup?

Yes, you can substitute chuck roast with other tough, flavorful cuts like bottom round or brisket. These meats work well for slow-cooking and become tender during the long simmering process.

• How can I make this soup less fatty?

Use lean beef and skim the excess fat from the top of the soup after cooking. You can also trim visible fat from the meat before browning and use a fat separator when adding broth.

• Is it okay to freeze this soup?

Absolutely! This soup freezes wonderfully. Store in airtight containers for up to 3 months. When reheating, thaw in the refrigerator overnight and warm slowly on the stovetop, stirring occasionally.

• Can I make this soup in a slow cooker?

Yes! Brown the meat and sauté vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until beef is tender and vegetables are cooked through.

What Makes Hearty Beef and Vegetable Medley Soup So Satisfying

• This soup bursts with deep, layered tastes from seared chuck roast, multiple herbs, and slow-simmered vegetables that create a symphony of rich, comforting flavors.
• The recipe teaches essential culinary skills like searing meat, building flavor foundations, and transforming tough cuts into tender, mouthwatering bites through patient, low-temperature cooking.
• Packed with protein from beef, vitamins from colorful vegetables, and minimal cleanup, this hearty soup delivers a complete, balanced meal that feeds the whole family with minimal kitchen effort.
• Easily adaptable with potential vegetable swaps, herb variations, or protein alternatives, making it perfect for different dietary needs and personal taste preferences.

Hearty Beef And Vegetable Medley Soup Recipe

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4.6 from 28 reviews

• Total Time: 3 hours
• Yield: 8 1x

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Description

Warm comfort awaits in this hearty beef and vegetable medley soup, brimming with rich flavors and wholesome ingredients. Savory beef chunks and colorful vegetables simmer together, creating a soul-satisfying meal you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Protein:

• 3–4 lb chuck roast

Vegetables:

• 2 carrots, peeled and chopped
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 medium Yukon Gold potatoes, diced
• ¼ pound green beans, trimmed and cut into 1-inch bite-sized pieces
• 2 cloves garlic, minced

Seasonings and Liquids:

• 2 ½ tablespoons vegetable oil
• 7–8 cups low sodium beef broth
• 1 (14.5-ounce) can little diced tomatoes
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon dried basil
• ¼ teaspoon fresh ground black pepper
• 2 bay leaves
• 2 teaspoons chopped fresh parsley or thyme for garnish

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Instructions

1. Preheat a Dutch oven with vegetable oil over medium-high heat, creating a sizzling surface for searing the chuck roast until a rich, golden-brown crust develops on all sides.
2. Transfer the browned roast to a holding plate, then reduce heat and introduce carrots, onions, and celery into the same pot, allowing them to soften and release their aromatic essence while stirring occasionally.
3. Sprinkle minced garlic and dried herbs into the vegetable mixture, gently toasting them to intensify their flavors without scorching.
4. Pour beef broth, diced tomatoes, and Worcestershire sauce into the pot, nestling the seared roast back into the liquid along with bay leaves, then cover and allow the soup to gently simmer until the meat becomes incredibly tender.
5. Introduce diced potatoes and green beans to the bubbling liquid, continuing to cook until the vegetables reach a perfect state of softness.
6. Carefully extract the roast from the soup, meticulously shred the meat using two forks, discarding any unwanted fatty portions, while simultaneously removing the bay leaves and skimming excess fat from the surface.
7. Reintegrate the shredded beef into the soup, warming it through and allowing the flavors to meld harmoniously.
8. Ladle the aromatic soup into serving bowls and garnish with freshly chopped herbs, presenting a comforting and robust meal ready to be savored.

Notes

• This robust soup transforms humble ingredients into a comforting, nutrient-packed meal bursting with tender beef and colorful vegetables.
• Searing the chuck roast before simmering develops deep, rich flavors that elevate the entire dish from ordinary to extraordinary.
• Patience is key: slow-cooking allows the meat to become incredibly tender while herbs and spices infuse the broth with complex, warming notes.
• Prep time investment pays off with a hearty one-pot meal that serves multiple people and tastes even better the next day.
• Remove bay leaves before serving to prevent accidentally biting into these inedible but flavor-enhancing herbs.
• Customize the soup by substituting vegetables based on seasonal availability or personal preference without compromising the core recipe structure.

• Prep Time: 20 minutes
• Cook Time: 2 hours 40 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg