Hearty Beef & Vegetable Soup Recipe

Hearty Beef and Vegetable Soup Recipe

Beef chuck roast is roasted in the oven and shredded to make a deep rich flavored soup base, frozen or fresh vegetables are added to boxed beef broth, seasoned and served warm.



34 pound chuck roast

Reynolds Baking Bag, 1 tablespoon all purpose flour

1 package Lipton onion soup mix- beefy onion-optional but good choice

1 can diced Hunt’s canned tomatoes with basil, oregano and garlic

1 can cannellini beans or beans of choice

1/2 cup diced carrots, celery, sweet onion

1/2 package of frozen peas, green beans, or vegetables of choice

2 peeled and chopped russet potatoes

1 box beef broth

1 cup water

Spices:  salt, pepper, Montreal Steak Seasoning, garlic powder, oregano, basil- your choices


  1. Rinse chuck roast, pat dry and season with Montreal Steak seasoning or salt and pepper, garlic powder.  Season both sides of beef.  Place in cooking bag, follow directions on cooking bag, seal and bake in oven at 350 for 60 minutes.   Let cool, remove excess fat and from broth.  Reserve broth, place in refrigerator to chill so fat will solidify.  Remove fat and strain broth.  Use broth for the soup or other recipe.
  2. Shred beef into medium pieces for the soup.
  3. In large stock pot with olive oil, saute carrots, celery, and onion until tender about 3-4 minutes.
  4. Add onion soup mix and spices,  add broth, water, canned tomatoes, beans and frozen vegetables-potatoes. Simmer on medium heat about 30 minutes or until tender.
  5. Add shredded beef, and additional spices. Simmer on medium low heat for 45 -50 minutes.
  6. Serve with crackers, bread or biscuits.


Montreal Steak Seasoning is a McCormick brand. Great seasoning for beef of all kinds.

Soup can be made ahead and frozen without potatoes.  Add potatoes after soup has thawed to prevent mushy water soaked potatoes.

If you don’t want to bake Roast in oven, use a crock pot and cook roast overnight -8 hours, and proceed with recipe.  

Keywords: Vegetable soup