Pioneer Woman Vegetable Beef Soup

Pioneer Woman Vegetable Beef Soup is a soul-warming pot of comfort that combines tender chunks of beef with a colorful medley of fresh vegetables. Simmered slowly in a rich tomato-beef broth flavored with Italian herbs, this soup is a complete meal in a bowl. It is the perfect solution for using up leftover produce and feeding a hungry family on a chilly evening.

Try More Recipes:

• Pioneer Woman Slow Cooker Ham and Beans
• Pioneer Woman Zuppa Toscana Soup Recipe
• Pioneer Woman Potato Soup Recipe

🧡Why You Will Love Pioneer Woman Vegetable Beef Soup:

• Nutrient Packed: Loaded with carrots, celery, potatoes, green beans, and tomatoes, this soup delivers a massive dose of daily vitamins in a delicious package.
• Tender Beef: Using chuck roast and simmering it slowly ensures the meat becomes melt-in-the-mouth tender, far superior to quick-cooking tougher cuts.
• Customizable: It is the ultimate “clean out the fridge” meal. You can toss in corn, peas, zucchini, or whatever vegetables you have on hand.
• Freezer Friendly: This soup freezes beautifully, making it an excellent option for meal prepping or having an emergency dinner ready in the freezer.
• Budget Friendly: It stretches a relatively small amount of meat to feed a large crowd by bulking it up with inexpensive root vegetables and broth.

🥕Pioneer Woman Vegetable Beef Soup Ingredients

• 2 lbs beef chuck roast, cut into bite-sized chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 stalks celery, sliced
• 3 large carrots, peeled and sliced into coins
• 3 Russet potatoes, peeled and diced
• 2 cloves garlic, minced
• 6 cups beef broth (or stock)
• 1 can (28 oz) diced tomatoes (undrained)
• 1 can (14 oz) tomato sauce
• 1 tbsp Italian seasoning
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup frozen green beans or corn (optional)
• Fresh parsley, chopped (for garnish)

🥘How To Make Pioneer Woman Vegetable Beef Soup

1. Brown the Beef: Heat the 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Add the beef to the pot in batches and sear until browned on all sides (about 3 to 4 minutes per batch). Remove the meat and set aside.
2. Sauté Aromatics: Add the chopped onion, carrots, and celery to the same pot. Cook for 3 to 5 minutes until the onions start to soften, scraping up the browned bits of meat from the bottom of the pan. Add the minced garlic and cook for 1 minute until fragrant.
3. Simmer the Base: Return the browned beef to the pot. Pour in the 6 cups of beef broth, the 28 oz can of diced tomatoes (with juices), and the 14 oz can of tomato sauce. Stir in the 1 tbsp of Italian seasoning.
4. Cook the Meat: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beef is tender.
5. Add Potatoes: Add the diced potatoes to the pot. Stir well. Cover and simmer for another 20 to 30 minutes until the potatoes are tender.
6. Add Soft Veggies: If using frozen green beans or corn, stir them in during the last 10 minutes of cooking so they don’t turn to mush.
7. Finish: Taste the broth and adjust the salt and pepper if needed. Stir in the fresh parsley just before serving.

📍Recipe Tips

• The Cut of Beef: Chuck roast is the best cut for this soup because it has enough fat to stay moist during the long simmer. Avoid using lean “stew meat” if possible, as it can sometimes dry out.
• Vegetable Timing: Do not add the potatoes at the beginning. They cook much faster than the beef. If you boil potatoes for an hour, they will disintegrate and cloud the broth.
• Better Broth: For a richer flavor, swap 1 cup of the beef broth for 1 cup of red wine to deglaze the pan after browning the meat.
• Consistency: If you prefer a thicker, stew-like consistency, you can mash a few of the cooked potatoes against the side of the pot to naturally thicken the broth.

🍞What To Serve With Vegetable Beef Soup?

This Vegetable Beef Soup is very filling, so it pairs best with bread to soak up the tomato broth a square of sweet Cornbread or a batch of fluffy Drop Biscuits is traditional. For a lighter option, serve with saltine crackers or a Grilled Cheese Sandwich for dipp.

❄️How To Store Leftovers Vegetable Beef Soup?

• Refrigerate: Store the cooled soup in an airtight container in the refrigerator for up to 3 to 4 days.
• Freeze: Allow the soup to cool completely. Transfer to freezer-safe bags or containers (leave some space for expansion) and freeze for up to 3 months. Thaw in the fridge overnight.

🥵How To Reheat Leftovers Vegetable Beef Soup?

Important Tip: Be gentle when reheating to avoid turning the potatoes into mush.

• Stovetop: Pour the soup into a pot and heat over medium-low heat for 10 to 15 minutes until hot. Stir occasionally but carefully.
• Microwave: Heat individual bowls for 2 to 3 minutes, stirring halfway through.

❓ FAQs

Try More Recipes:

• Pioneer Woman Turkey Noodle Soup Recipe
• Pioneer Woman Tomato Soup Recipe
• Pioneer Woman Taco Salad Recipe

📊Vegetable Beef Soup Nutrition Facts

Serving Size: 1 bowl (serves 8)

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 950mg
• Total Carbohydrate: 24g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 28g

Pioneer Woman Vegetable Beef Soup

Recipe by Imen DridiCourse: Main, Dinner, Lunch, SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

320

kcal

😋This hearty Vegetable Beef Soup features tender chunks of beef chuck roast simmered with a bounty of fresh vegetables like carrots, potatoes, and celery in a savory tomato-beef broth. Packed with flavor and nutrition, it is a comforting one-pot meal that freezes perfectly for busy weeknights.

Ingredients

• 2 lbs beef chuck roast, cut into bite-sized chunks

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 stalks celery, sliced

• 3 large carrots, peeled and sliced into coins

• 3 Russet potatoes, peeled and diced

• 2 cloves garlic, minced

• 6 cups beef broth (or stock)

• 1 can (28 oz) diced tomatoes (undrained)

• 1 can (14 oz) tomato sauce

• 1 tbsp Italian seasoning

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1 cup frozen green beans or corn (optional)

• Fresh parsley, chopped (for garnish)

Directions

• Brown the Beef: Heat the 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Add the beef to the pot in batches and sear until browned on all sides (about 3 to 4 minutes per batch). Remove the meat and set aside.
• Sauté Aromatics: Add the chopped onion, carrots, and celery to the same pot. Cook for 3 to 5 minutes until the onions start to soften, scraping up the browned bits of meat from the bottom of the pan. Add the minced garlic and cook for 1 minute until fragrant.
• Simmer the Base: Return the browned beef to the pot. Pour in the 6 cups of beef broth, the 28 oz can of diced tomatoes (with juices), and the 14 oz can of tomato sauce. Stir in the 1 tbsp of Italian seasoning.
• Cook the Meat: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beef is tender.
• Add Potatoes: Add the diced potatoes to the pot. Stir well. Cover and simmer for another 20 to 30 minutes until the potatoes are tender.
• Add Soft Veggies: If using frozen green beans or corn, stir them in during the last 10 minutes of cooking so they don’t turn to mush.
• Finish: Taste the broth and adjust the salt and pepper if needed. Stir in the fresh parsley just before serving.

Notes

• The Cut of Beef: Chuck roast is the best cut for this soup because it has enough fat to stay moist during the long simmer. Avoid using lean “stew meat” if possible, as it can sometimes dry out.
  Vegetable Timing: Do not add the potatoes at the beginning. They cook much faster than the beef. If you boil potatoes for an hour, they will disintegrate and cloud the broth.
  Better Broth: For a richer flavor, swap 1 cup of the beef broth for 1 cup of red wine to deglaze the pan after browning the meat.
  Consistency: If you prefer a thicker, stew-like consistency, you can mash a few of the cooked potatoes against the side of the pot to naturally thicken the broth.