Delicious Roast Beef Vegetable Soup

Growing up, my mom’s answer to leftover roast beef was always the same – slice it thin and make sandwiches. Don’t get me wrong, I loved those sandwiches, but it wasn’t until I started cooking for my own family that I discovered something even better.

Turns out, yesterday’s roast beef makes an incredible soup base when you simmer it with vegetables. The meat gets tender all over again, and those pan drippings from the original roast add so much flavor to the broth. It’s become my go-to recipe whenever we have roast beef leftovers, and honestly? Sometimes I make a roast just for this soup.

What Kind of Beef Chuck Should I Use?

For a hearty soup like this, chuck roast is your best bet since it’s well-marbled with fat and becomes tender after slow cooking. You’ll find chuck roast labeled several different ways at the grocery store – look for “chuck roast,” “shoulder roast,” or sometimes “pot roast.” While you could use other cuts like bottom round or brisket, chuck gives you the best balance of flavor and texture for soup, plus it’s usually more budget-friendly. When selecting your chuck roast, look for pieces with good marbling (those white streaks of fat running through the meat) but trim any large outer sections of fat before cutting it into chunks. If you’re in a pinch, you can even ask your butcher to cut the meat into soup-sized pieces for you.

Options for Substitutions

This soup recipe is pretty flexible and allows for several ingredient swaps if needed:

• Beef chuck roast: While chuck roast is ideal for its rich flavor and tenderness when cooked, you can use other cuts like bottom round, brisket, or even leftover cooked roast beef. If using pre-cooked meat, add it later in the cooking process to prevent it from becoming too tough.
• Beef stock: You can use regular beef broth or even chicken stock if that’s what you have. If using chicken stock, add an extra tablespoon of Worcestershire sauce to build up that beefy flavor.
• Bella mushrooms: Any mushroom variety works well here – white button, cremini, or even shiitake mushrooms. If you’re not a mushroom fan, you can leave them out or add extra vegetables instead.
• Cabbage: Feel free to swap regular cabbage with red cabbage or even kale. If using kale, add it during the last 15 minutes of cooking to prevent it from getting too soft.
• Yellow potatoes: Any potato variety works – red potatoes, russets, or even sweet potatoes for a different twist. Just keep the chunks similar in size for even cooking.
• Frozen peas: You can substitute with frozen corn, green beans, or simply leave them out if you prefer. Add any frozen vegetables near the end of cooking time.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef vegetable soup is rushing the meat-browning process – taking time to properly sear the beef chunks creates a rich flavor base that makes all the difference in your final soup. Another common error is adding all vegetables at once, which can leave you with mushy carrots and still-firm potatoes – instead, add firmer vegetables like carrots and potatoes first, followed by cabbage and mushrooms, and finally the peas in the last few minutes of cooking. The soup’s thickness can also be tricky to get right – if it becomes too thick during cooking, simply add more of the reserved beef stock to reach your desired consistency, and remember to taste for seasoning before serving since the vegetables will absorb some of the salt during cooking. For the best results, let your soup simmer on low heat rather than boiling it rapidly, as this gentle cooking method helps the meat become tender while keeping the vegetables from breaking down too much.

What to Serve With Roast Beef Vegetable Soup?

This hearty soup is practically a meal in itself, but a few simple sides can make it even better! A warm, crusty loaf of French bread or some homemade buttermilk biscuits are perfect for soaking up all that rich broth. If you’re looking to add some freshness to the meal, try serving a simple green salad with a light vinaigrette dressing on the side. For extra comfort factor, you can’t go wrong with a classic grilled cheese sandwich – the melty cheese pairs wonderfully with the savory beef and vegetable flavors in the soup.

Storage Instructions

Keep Fresh: This hearty soup keeps really well in the fridge! Just pop it in an airtight container and it’ll stay good for up to 5 days. The flavors actually get even better after a day or two as everything mingles together. Just give it a good stir before serving since the vegetables might settle at the bottom.

Freeze: This soup is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well for up to 3 months. Pro tip: freeze in individual portions for easy lunch prep!

Warm Up: When you’re ready to enjoy your soup again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick after storage, just add a splash of beef broth to thin it out. You can also microwave individual portions, stirring halfway through for even heating.

Preparation Time	20-30 minutes
Cooking Time	90-120 minutes
Total Time	110-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 120-140 g
• Fat: 90-100 g
• Carbohydrates: 160-180 g

Ingredients

For the beef:

• 2 tbsp worcestershire sauce
• 2 tbsp olive oil
• 10 cups reduced-sodium beef stock (I use Pacific Foods organic)
• 2 lb beef chuck roast (cut into 1-inch pieces)
• 2 tbsp tomato paste

For the soup:

• 1 cup frozen peas
• 1 medium onion (diced into 1/2-inch pieces)
• 3 large carrots (peeled and sliced into 1/4-inch rounds)
• 1.5 lb yellow potatoes
• salt
• 3 cups chopped cabbage
• 3 garlic cloves (freshly minced for best flavor)
• 16 oz whole bella mushrooms
• black pepper

Step 1: Sear the Beef

Begin by cutting 2 pounds of beef chuck roast into 2-3 inch cubes.

Liberally season the beef pieces with kosher salt and freshly ground black pepper.

Heat a large stock pot over medium-high heat and add 2 tablespoons of olive oil.

Once the oil is hot, add the beef cubes to the pan in batches.

Avoid overcrowding the pan to ensure each piece gets nicely browned on all sides.

Remove the beef from the pan once browned and repeat until all beef is seared.

Step 2: Cook the Beef Through

Once the beef is seared, return all the beef to the stock pot.

Add 6 cups of lower-sodium beef broth, 2 tablespoons of tomato paste, and 2 tablespoons of Worcestershire sauce to the pot.

Cover the pot with a lid, reduce the heat to medium, and let it cook until the beef becomes extremely tender and falls apart easily, approximately 1.5 to 2 hours.

Step 3: Shred the Beef

Remove the cooked beef from the pot and place it in a dish, allowing it to cool slightly.

Once cool enough to handle, shred the beef using two forks.

Keep the broth in the pot for later use.

Step 4: Prepare and Cook the Vegetables

While the beef is cooking, dice 1 medium onion, 3 large carrots, and 1.5 pounds of yellow potatoes.

Chop 16 ounces of whole Bella mushrooms and mince 3 cloves of garlic.

After the beef is shredded and removed, wipe the pot clean if necessary and add additional olive oil.

Heat the pot over medium-high heat and add the diced onion, carrots, potatoes, 3 cups of shredded cabbage, and chopped mushrooms.

Season with additional salt and pepper.

Cook the vegetables until they are slightly tender, about 6-7 minutes.

Add the minced garlic and cook for an additional minute.

Step 5: Add Broth and Beef Back to the Pot

Pour the reserved beef broth back into the pot and add an additional 4-5 cups of beef broth.

Bring the pot to a simmer, stirring occasionally.

Add the shredded beef back to the pot and continue to cook for about 20 minutes, or until the vegetables are soft and the flavors are well combined.

During the last few minutes of cooking, add 1 cup of frozen peas to the pot.

Taste and adjust the seasoning with salt and pepper if needed.

Step 6: Serve

Once the soup is finished, serve it hot with some crusty bread or crackers for a complete meal.

Enjoy the hearty and flavorful beef and vegetable soup!