Description
A hearty and comforting soup made with tender beef chunks, fresh vegetables, and savory herbs simmered in a rich beef broth. Perfect for chilly nights or make-ahead meals.
Ingredients
Beef Chuck Roast or Stew Meat
Potatoes (Yukon Gold or Red)
Carrots
Celery
Onions
Garlic
Tomato Paste or Diced Tomatoes
Beef Broth (low sodium)
Green Beans
Peas
Corn
Bay Leaves
Italian Seasoning
Salt
Black Pepper
Instructions
1. Heat oil in a large Dutch oven and brown the beef in batches. Set aside.
2. Add chopped onions, carrots, and celery. Cook for 5 minutes.
3. Stir in garlic and tomato paste or diced tomatoes. Cook 2-3 minutes.
4. Return beef to the pot and add beef broth, potatoes, bay leaves, and seasoning.
5. Bring to a boil, then simmer covered for 1 to 1.5 hours.
6. Add green beans, peas, and corn during the last 15-20 minutes.
7. Remove bay leaves, adjust seasoning, and serve hot.
Notes
Browning the beef adds extra depth of flavor, don’t skip this step.
Frozen vegetables are a great shortcut and work just as well.
Letting the soup rest for a few minutes before serving allows flavors to blend.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg
Keywords: beef soup, vegetable beef soup, comfort food, hearty soup