Description
Warm up your evenings with this comforting Vegetable Beef Soup, a perfect blend of tender beef and vibrant veggies simmered to perfection.
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 2 medium carrots, sliced
- 2 medium potatoes (Russet or Yukon Gold), diced
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups low-sodium beef broth
- 1 cup fresh or frozen green beans, cut into pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Sauté the Aromatics: In a large pot over medium heat, add olive oil. Sauté the diced onion and minced garlic until fragrant and translucent (about 5 minutes).
- 2. Brown the Beef: Add the beef chuck pieces to the pot. Season generously with salt and pepper. Cook until browned on all sides (about 8 minutes).
- 3. Add Vegetables: Stir in the sliced carrots, diced potatoes, chopped celery, canned tomatoes (with juices), and green beans. Mix well to combine.
- 4. Pour in Broth: Add enough beef broth to cover the ingredients (approximately 6 cups). Bring to a gentle boil before reducing heat to low.
- 5. Simmer: Cover and let simmer for at least one hour, stirring occasionally. The longer it simmers, the more flavorful it becomes.
- 6. Final Seasoning: Taste before serving and adjust salt and pepper as needed. Serve hot with crusty bread or crackers for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg
Keywords: - Feel free to customize this soup by adding any vegetables you have on hand. - For added flavor, include herbs like thyme or rosemary during the simmering stage.