Description
Vegetable beef soup is a hearty and nourishing dish that warms the soul, featuring tender beef and vibrant vegetables in a rich broth. Perfect for cozy dinners or meal prep.
Ingredients
Scale
- 1.5 lbs beef chuck roast, cut into 1-inch cubes
- 3 medium carrots, diced
- 2 medium Yukon Gold potatoes, peeled and cubed
- 2 ribs celery, chopped
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes in juice
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat a large pot over medium-high heat. Add oil and brown the beef on all sides for flavor.
- Remove the beef from the pot and sauté onions, carrots, celery, and garlic until onions are translucent.
- Stir in the diced tomatoes and beef broth, scraping any browned bits from the pot.
- Return the beef to the pot along with potatoes, thyme, bay leaf, salt, and pepper; stir to combine.
- Bring to a boil, reduce heat to low, cover, and simmer for about 1.5 hours until beef is fork-tender.
- Taste and adjust seasoning as needed before serving.
Notes
- Feel free to customize with any vegetables you have on hand such as green beans or bell peppers.
- For extra flavor, consider using homemade beef broth.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg