Description
A comforting and hearty vegetable beef soup recipe made with tender beef, fresh vegetables, and a savory broth. Perfect for family dinners or cozy nights!
Ingredients
Scale
- 1 ½ lbs chuck roast or stew beef, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and sear until browned on all sides. Remove and set aside.
- In the same pot, sauté diced onion, carrots, and celery for 5–7 minutes until softened. Add minced garlic and cook for 1 minute.
- Return the beef to the pot. Stir in diced tomatoes, beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and let it simmer for 1.5 hours.
- Add potatoes and green beans to the soup. Simmer for another 20–30 minutes or until vegetables are tender.
- Remove bay leaves before serving. Garnish with fresh parsley if desired and serve hot.
Notes
- To make this soup ahead, store it in the refrigerator for up to 4 days or freeze for 3 months. Reheat over medium heat to preserve the texture.
- Serve with crusty bread or cornbread for the ultimate comfort meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 290
- Sugar: 6g
- Sodium: 780mg
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg