Description
Vegetable beef soup is a hearty, comforting dish that warms you from the inside out. This recipe features tender chunks of beef simmered with vibrant vegetables in a rich broth, making it perfect for cozy evenings or gatherings with friends. Each spoonful bursts with flavor and nutrition, ensuring this soup becomes a staple in your kitchen.
Ingredients
Scale
- 1 lb beef chuck roast, cut into 1-inch pieces
- 2 medium carrots, chopped
- 2 medium Yukon gold potatoes, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 cup small pasta (optional)
Instructions
- In a large pot over medium heat, brown the beef in a splash of oil until golden.
- Add onions and garlic, stirring until fragrant and translucent (about 5 minutes).
- Stir in carrots, celery, and potatoes; cook for an additional 5 minutes.
- Pour in diced tomatoes (with juice) and beef broth; bring to a boil then reduce heat to simmer.
- Add thyme and bay leaves; simmer for 1 to 1.5 hours until beef is fork-tender.
- Serve hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg