Mom’s Famous Homemade Beef Vegetable Soup

^{This post may contain affiliate links. Please read my Disclosure & Disclaimer Policy for more information.}

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

• Lightly oil a cast iron pan on medium-high heat. Allow the cast iron to warm up before searing the chuck roast. This will allow for a perfect sear!
• Prep the chuck roast by scraping off any excessive fat. Pat it dry with a paper towel and season with black pepper and sea salt.
• Sear the roast for 2-3 minutes on each side, until it gets a golden brown texture. This is important as the searing makes for the most flavorful roasts, amplifying the savory taste!
• 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. This adds to the flavor!
• 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 vegetables are tender, about another 25-30 minutes. Serve with a slice of sourdough bread. Enjoy!

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!

Print Recipe

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 mins

Cook Time2 hrs 15 mins

Total Time2 hrs 35 mins

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!