Description

Vegetable beef soup is the ultimate comfort food, perfect for chilly evenings. This hearty dish combines tender beef, colorful vegetables, and a rich broth that warms both body and soul. Not only is it easy to prepare, but it’s also adaptable to whatever ingredients you have on hand. Whether enjoyed on a cozy night with family or during a casual gathering with friends, this soup promises to satisfy and delight every palate.

Ingredients

Scale

1.5 pounds beef chuck roast, cut into bite-sized cubes
2 medium carrots, diced
2 stalks celery, chopped
2 medium Yukon gold potatoes, diced
1 large onion, chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes in juice
4 cups low-sodium beef broth
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste

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Instructions

Pat dry the beef cubes. In a large pot over medium-high heat, add oil and brown the beef until golden brown on all sides (about 5-7 minutes).
Add chopped onions and minced garlic; sauté until softened (about 3-4 minutes).
Stir in carrots, celery, potatoes, tomatoes, broth, thyme, bay leaves, salt, and pepper; bring to a rolling boil.
Reduce heat to low and cover. Simmer gently for 1.5 to 2 hours until meat and veggies are tender.
Taste and adjust seasoning before serving.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 550mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 24g
Cholesterol: 80mg