Mom’s Famous Homemade Beef Vegetable Soup

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Mom’s Famous Homemade Beef Vegetable Soup is a staple recipe during the colder months, thanks to the hearty and delicious flavor.

Mom's Famous Homemade Beef Vegetable Soup is a staple recipe during the colder months thanks to the hearty and delicious flavor.

How to Prepare Mom’s Famous Homemade Beef Vegetable Soup

How to Freeze the Homemade Beef Vegetable Soup

Mom’s Famous Homemade Beef Vegetable Soup will remain fresh in the fridge for 3-4 days. However, you can store it within the freezer for up to 3 months. Tips for freezing the soup include allowing it to completely cool, then freezing a few servings per each freezer friendly container. It’s as simple as that!

Looking for Other Soup Recipes?

Be sure to check-out my stews, chilis and soup recipes for inspiration. My High Protein Beef Chili, Italian Sausage & Minestrone Soup, Sweet Chicken Ramen, and Savory Classic French Onion Soup are some of my favorites!

Mom’s Famous Homemade Beef Vegetable Soup

Mom's Famous Homemade Beef Vegetable Soup is a staple recipe during the colder months thanks to the hearty and delicious flavor.
Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 35 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 10 servings

Ingredients

  • 2-3 pounds chuck roast
  • 3-4 celery leaves
  • ½ cup onion roughly chopped
  • fresh rosemary per preference
  • fresh parsley per preference
  • 16.9 ounces Kettle and Fire bone broth
  • 2 teaspoons bouillon
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 14.5 ounces diced tomatoes
  • 1 cup cauliflower
  • 1 cup broccoli
  • 1 cup cabbage
  • black pepper to taste
  • sea salt to taste

Instructions

  • Lightly oil a cast iron pan on medium-high heat. Allow the cast iron to warm up before searing the chuck roast.
  • Prep the chuck roast by scraping off any excessive fat. Pat it dry with a paper towel and sprinkle on some black pepper and sea salt.
  • Sear the roast for 2-3 minutes on each side, until it gets a golden brown texture.
  • In a large stock pot, add the seared chuck roast, roughly chopped onion, celery and celery leaves, fresh rosemary, and parsley. Add the stock pot 3/4 full of water. Let simmer for 45-60 minutes or until meat is tender.
  • Remove the tender chuck roast. Cut into bite-sized pieces.
  • Strain the beef stock, removing all solids but keeping the liquids. Pour the liquids back into the stock pot.
  • Pour in Kettle and Fire bone broth, bouillon, chuck roast, chopped carrots and celery. Let simmer covered for 30-45 minutes or until the veggies are tender.
  • Add in diced tomatoes, chopped cauliflower, broccoli and cabbage. Cook until the vegetables are tender, about another 25-30 minutes. Serve with a slice of sourdough bread. Enjoy!

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Hello! I’m Abigail Jean, an admirer of health, wellness, food, and nature. I created this blog to share my admirations with other enthusiasts such as you!
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