Beef Vegetable Soup
Beef vegetable soup is a comforting dish that warms the soul, perfect for chilly nights. This hearty soup combines tender beef chunks with vibrant vegetables, creating a delightful medley of flavors. With its rich aroma and nourishing ingredients, this recipe is sure to become a family favorite. Whether you’re enjoying it during a cozy gathering or on a lazy weekend, this beef vegetable soup promises satisfaction in every bowl.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb beef chuck roast, cut into 1-inch cubes
- 2 medium carrots, sliced thick
- 3 medium Yukon Gold potatoes, diced
- 2 stalks celery, diced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tsp fresh thyme leaves
- 1 bay leaf
- Salt & pepper to taste
Instructions
- Chop all vegetables into bite-sized pieces for even cooking.
- In a large pot over medium-high heat, add oil and sear beef until browned on all sides (about 4-5 minutes). Remove beef and set aside.
- Sauté onion, carrots, celery, and garlic in the same pot until onions are translucent (approximately 3 minutes).
- Return the beef to the pot along with potatoes, diced tomatoes, thyme, bay leaf, broth, salt, and pepper; stir to combine.
- Bring to a boil then reduce heat to low. Cover and let simmer for 1 hour or until beef is fork-tender.
- Adjust seasoning before serving hot with crusty bread or crackers.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Feel free to customize by adding seasonal vegetables like green beans or corn. To enhance flavors further, try incorporating fresh herbs such as rosemary or parsley.