Description
This comforting vegetable beef soup combines tender chunks of beef with a colorful medley of fresh vegetables, all simmered in a savory broth. Perfect for chilly evenings or gatherings with friends and family, this wholesome dish is not just a meal; it’s a cozy hug in a bowl that promises to warm your heart and home.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 cups carrots, chopped
- 2 cups celery, diced
- 2 cups Yukon Gold potatoes, cubed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing and chopping the vegetables.
- In a large pot, heat oil over medium-high heat. Season the beef with salt and pepper, then sear until browned on all sides (about 3-4 minutes per side).
- Add the onion and garlic to the pot, sautéing until fragrant (about 2 minutes).
- Stir in the carrots, celery, potatoes, and canned tomatoes until well combined.
- Pour in the beef broth and add thyme and bay leaves. Bring to a gentle boil.
- Reduce heat to low and let simmer partially covered for at least one hour or until the beef is tender. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg