Homemade Beef Vegetable Soup is the ultimate comfort food for October. As the autumn air turns crisp and leaves begin to change, a simmering pot of soup brings a little warmth into the kitchen. This classic dish is not only deeply satisfying but also an excellent way to celebrate the flavors of the season. The secret to a truly memorable soup lies in the balance of rich, savory beef and seasonal vegetables.
This recipe was developed by Cordon Bleu trained Chef Margaret Ledbetter Weaver with her Sous Chef Lucie Wedell. Margaret uses chuck roast, trimmed and cut into cubes for a melt-in-your-mouth tender bite when simmered slowly in a beef bone broth.
October offers an abundance of hearty produce that pairs beautifully with the beef. While traditional vegetables like carrots, celery, and onions form the flavor foundation, autumn is the perfect time to introduce earthy root vegetables like potatoes, parsnips or butternut squash. These additions introduce a subtle sweetness that complements the rich meat. The recipe yields plenty of leftovers, which taste even better the next day. It also freezes well for a deep winter indulgence.
Serve your soup piping hot with a side of crusty French bread or warm cornbread for dipping. Adding texture makes the soup eat more like a meal, full of cozy autumn vibes.
Aunt Margaret’s Hearty Beef Vegetable Soup
10 servings
Courtesy of Margaret Ledbetter Weaver and Lucie Wedell
3 lbs chuck roast, trimmed of fat and cut into 1-inch cubes. (Should yield about 2 lbs beef)
1 lb carrots, scrubbed, peeled and chopped
1 lb celery, chopped
1 lb Vidalia onions, chopped
1 lb baby Yukon or red potatoes, diced
3 cloves garlic, chopped
1 cup each frozen peas, corn, green beans, Lima beans and pearl onions
1 28 oz can Marzano tomatoes, rough chopped
1 tablespoon tomato paste
34 oz low sodium beef bone broth
1 heaping teaspoon each dried oregano, thyme and crushed rosemary
2 stems fresh rosemary, tied with twine
Salt and coarse ground black pepper
Canola oil
Olive oil
Method
1) Season beef with 1 tablespoon salt and 1 teaspoon pepper.
2) Sear beef in 2 batches in 2 tablespoons canola oil; remove with slotted spoon and set aside.
3) Add 1 tablespoon olive oil, carrots, celery, onions, potatoes, garlic and dried oregano, thyme and rosemary with 1 tablespoon salt and 1 teaspoon pepper and sauté for 10-15 minutes, stirring occasionally.
4) Add seared meat, tomatoes and juices from the can, tomato paste, stock, all frozen veggies and tied fresh rosemary to the pot.
5) Bring to a gentle boil, lower heat and cover pot, leaving lid slightly ajar and simmer, stirring occasionally for 3-3 1/2 hours until meat is tender.
6) Remove rosemary stems, season with salt and pepper to taste.
Notes: For very tender meat, trim and cut your own chuck roast. This step really makes the difference between a “good” soup and a “great” soup.