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Hearty Beef Vegetable Soup - A Family Feast

Hearty Beef Vegetable Soup

Yield: 12 servings 1x
Prep: 1 hourCook: 1 hour 30 minutesTotal: 2 hours 30 minutes


1 1/2 pounds beef chuck trimmed and cut into bite sized pieces (Start with a larger roast to yield 1 1/2 pounds after trimming. Our roast started as 2 1/4 pounds and ended at 1 1/2 pounds after trimming fat)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 tablespoons extra virgin olive oil, divided

1 cup yellow onion, diced

1/2 cup celery, diced

1 cup carrots, diced into bite sized pieces

1/2 cup leeks diced, white only and cleaned of all sand

1 tablespoon fresh garlic, minced

1 6-ounce can tomato paste

1 teaspoon dry thyme

2 6-ounce cans V-8 juice

1/2 cup bold red wine such as Merlot

2 quarts beef stock or broth, see our homemade recipe here or buy a low sodium boxed broth

2 cups water

1 14-ounce can diced tomatoes with juice

1 cup green cabbage cut up (buy bagged shredded cabbage if a small head is not available)

1/2 cup white or purple turnip (could also use yellow turnip cut very small, or celery root)

1/2 cup green beans, trimmed and coarsely cut up into bite sized pieces

1 cup yellow potato, peeled and cut into bite sized pieces, then held in cold water to prevent oxidation

3 ounces baby spinach

1 11-ounce can kernel corn, drained

1 14.5-ounce can white cannelloni beans, drained

Additional salt and pepper, as needed


  1. Coat the beef pieces in the salt and pepper.
  2. In a large Dutch oven or heavy bottomed soup pot, heat 2 tablespoons of the oil over medium high heat.
  3. Add some of the beef so that the pieces are not touching and sear on both sides, about two minutes each side. Remove to a bowl and keep searing beef in batches, using more oil as needed until all of the beef has been seared and removed to a bowl.
  4. Add the rest of the oil and then add the onions, celery, carrots and leeks and cook and stir three minutes.
  5. Add the garlic and cook one more minute.
  6. Add the tomato paste and cook one minute, stirring and scraping.
  7. Add the thyme, V-8 and red wine and stir and scrape and cook until most of the liquid is gone and the mixture is thick, about two minutes.
  8. Add the beef broth, water, and the seared beef along with any juices collected in the bowl.
  9. Bring to a boil then lower to a simmer and cook for one hour uncovered. Skim off any foam that floats to the top just as you turn the burner down to simmer.
  10. After the hour, add the diced tomatoes, cabbage, turnip and green beans and bring back to a boil then simmer for ten minutes.
  11. Drain the yellow potatoes and add along with the spinach, corn and beans. Bring back to a boil and then simmer for five more minutes.
  12. Taste and adjust seasoning if needed. Serve immediately.

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© Author: Martha & Jack Pesa
Cuisine: American Method: stovetop, simmer