Description
This hearty beef vegetable soup is packed with tender beef, fresh vegetables, and rich flavors. Perfect for a comforting family dinner
Ingredients
Scale
- 1 lb beef chuck or stew meat, cubed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 medium potatoes, cubed
- 4 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Add cubed beef and brown on all sides. Remove and set aside.
- In a soup pot, sauté onion, carrots, and celery until softened (about 5 minutes).
- Add browned beef, potatoes, broth, diced tomatoes, thyme, and bay leaf to the pot. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until beef is tender.
- Adjust seasoning with salt and pepper as needed. Remove bay leaf before serving.
Notes
- This soup is even better the next day as the flavors continue to develop.
- Pair with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 275
- Sugar: 4g
- Sodium: 850mg
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg