Description
Warm your soul with this hearty vegetable beef soup, featuring tender chunks of beef chuck roast simmered with vibrant vegetables in a rich broth. Perfect for chilly evenings, this dish brings family and friends together, offering comfort in every bite. Easy to prepare and packed with flavor, it’s a must-try recipe for any home cook.
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 sweet onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes in juice
- 4 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, brown the seasoned beef chuck roast in a splash of oil for about 5-7 minutes until golden.
- Add the chopped onions and minced garlic; sauté for 3 minutes until translucent.
- Stir in the carrots, celery, and Yukon gold potatoes; cook for an additional 5 minutes.
- Pour in the diced tomatoes (with juice) and beef broth; scrape the bottom of the pot to release browned bits.
- Add thyme sprigs and bay leaves; bring to a simmer and cook on low heat for 1-2 hours until beef is tender.
- Remove herb stems and bay leaves before serving; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg