Description
Warm your soul with this comforting Vegetable Beef Soup, perfect for chilly days. This dish combines tender beef chuck roast with vibrant vegetables simmered in a rich broth, creating an inviting aroma that fills your kitchen. It’s simple to prepare and adaptable to whatever you have on hand, making it an effortless choice for busy weeknights or family gatherings.
Ingredients
Scale
- 1 lb beef chuck roast, diced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups low-sodium beef broth
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent (about 5 minutes).
- Add diced beef and brown on all sides.
- Stir in carrots, celery, and potatoes; cook for another 3-4 minutes.
- Pour in diced tomatoes and beef broth; scrape browned bits from the pot.
- Add garlic, bay leaves, thyme, parsley, salt, and pepper. Bring to a boil then reduce heat to low.
- Cover and simmer for 1-2 hours until the beef is fork-tender.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: For extra flavor, sear the beef well before adding other ingredients. Feel free to swap out vegetables based on what you have available. This soup can be made ahead of time and stores well in the fridge.