Description
Vegetable Beef Soup is a heartwarming dish that wraps you in comfort with every spoonful. This easy-to-make recipe combines tender beef chuck with fresh vegetables, creating a rich and savory flavor profile perfect for chilly nights.
Ingredients
Scale
- 2 lbs beef chuck roast
- 3 medium carrots, chopped
- 2 medium russet potatoes, diced
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping all vegetables into uniform pieces.
- In a large pot over medium-high heat, add oil and sear the beef chuck roast until browned on all sides. Remove from pot.
- Add onions and garlic to the pot; sauté until soft and fragrant.
- Return the beef to the pot along with tomatoes, carrots, potatoes, celery, Worcestershire sauce, herbs, broth, salt, and pepper. Stir well.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 45 minutes or until beef is fork-tender.
- Adjust seasoning if necessary before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 830mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg