Description
Vegetable Beef Soup is your ultimate comfort food, blending tender beef and vibrant vegetables in a rich, savory broth. Perfect for brisk days, this hearty soup not only warms you up but also fills your kitchen with delightful aromas. Easy to prepare in one pot, it’s an ideal dish for family dinners or meal prep. Gather around the table and enjoy every spoonful of warmth and goodness.
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 2 medium carrots, diced
- 2 medium Yukon Gold potatoes, chopped
- 2 celery stalks, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes in juice
- 4 cups low-sodium beef broth
- 1 tsp dried thyme (or 2 tsp fresh)
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing, peeling, and chopping all vegetables.
- In a large pot over medium-high heat, add oil and sear the beef until browned on all sides (about 5 minutes per side). Remove the beef from the pot.
- Sauté onions and garlic in the same pot until translucent (about 3-4 minutes).
- Add carrots, celery, potatoes, canned tomatoes, herbs, salt, pepper, and beef broth to the pot. Bring to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for at least 1.5 hours until the beef is tender enough to shred with a fork.
- Adjust seasoning if necessary before serving hot with crusty bread or crackers.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg