Description
Vegetable Beef Soup is a comforting classic that brings warmth and satisfaction in every bowl. Tender chunks of beef mingle with a colorful mix of fresh vegetables, all simmered in a savory broth that fills your home with inviting aromas. Perfect for chilly nights or family gatherings, this easy-to-make recipe is not only delicious but also customizable based on your pantry staples. Enjoy the delightful blend of flavors and the heartwarming experience it creates!
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 2 medium carrots, diced
- 2 medium Yukon gold potatoes, diced
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 can (14 oz) diced tomatoes with juice
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until softened.
- Increase heat to medium-high; add beef and brown on all sides.
- Stir in carrots, potatoes, celery, and any additional vegetables.
- Pour in broth and add diced tomatoes; scrape any browned bits from the pot.
- Add thyme, bay leaves, salt, and pepper; bring to a boil.
- Reduce heat to low; cover and simmer for 1-2 hours until veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Feel free to swap vegetables based on what you have available. For added depth of flavor, consider using fresh herbs like rosemary or parsley.