Beef and Vegetable Soup


Here’s the scene: It’s a whopping 8 degrees here and I’ve not had a chance to run to the grocery since returning from NYC. I have a handful of kids here sledding the hill…(it really is the most fun house we’ve lived in!) and I beg some potatoes and carrots off another mom, deciding a Beef Vegetable Soup is a must.  Lucky for me, my family LOVES soup and I had grabbed a chuck roast at Kroger last week (there was a great sale!) so I’m set!

Simple and super easy!


1 Chuck Roast, cut into bite sized chunks (cut off fat as much as possible)

Olive Oil (a few swirls around the pan)

1 tablespoon minced garlic

salt and pepper

1 (32 oz) Container of beef broth  (I used a Kroger brand, Simply Organic)

3 potatoes, peeled and diced

4 stalks of celery, sliced

5 carrots, sliced

1 yellow onion

Extra Water and beef flavored bouillon cubes to taste


  1. In a large skillet, swirl olive oil to cover the bottom of the pan. Heat the oil on medium’high add garlic and allow to cook for a minute or so. Enough to flavor the oil. Be careful not to burn the garlic.
  2. Add the beef to the pan and salt/pepper to taste. Sear all sides. Just a few minutes… the idea is to sear in the juices and the garlic flavor, not to fully cook.
  3. While beef is searing…in a large stock pot add the beef broth, onions and 4 cups of water on high heat. Once meat is finished, add to the stock. Cook meat for one hour over medium-high heat.
  4. Add the potatoes, carrots and celery. If you’d like more liquid, add more water and beef bouillon cubes (as suggested on label). We like soup broth, so I added another 5 cups of water along with 4 bouillon cubes.

I’m happy to say that a table full of high-schoolers enjoyed it very much and even left enough for me to enjoy for lunch the next day. #winning