Description
Vegetable beef soup is a comforting, hearty dish that warms both the body and soul. This delicious recipe features tender chunks of beef simmered with vibrant vegetables in a savory broth, making it perfect for chilly evenings or family gatherings. With its rich flavors and inviting aroma, this soup promises to be a crowd-pleaser that keeps everyone coming back for seconds.
Ingredients
Scale
- 1.5 lbs beef chuck roast (cut into bite-sized cubes)
- 2 medium carrots (sliced)
- 2 medium Yukon Gold potatoes (cubed)
- 2 stalks celery (diced)
- 1 medium sweet onion (diced)
- 3 cloves garlic (minced)
- 14 oz canned diced tomatoes
- 4 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium-high heat. Sear the beef until browned on all sides, about 5-7 minutes.
- Add diced onions and minced garlic; sauté until onions are translucent (about 3 minutes).
- Stir in chopped carrots, celery, and potatoes; sauté for another 5 minutes.
- Pour in diced tomatoes with juices and add enough beef broth to submerge the ingredients. Bring to a gentle boil.
- Add thyme sprigs and bay leaf, season with salt and pepper, then cover and simmer for at least 1 hour.
- After simmering, taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg