Description
Old-Fashioned Vegetable Beef Soup is the ultimate comfort food, perfect for chilly days or family gatherings. This hearty soup combines tender beef, vibrant vegetables, and rich broth, creating an inviting dish that warms both body and soul.
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized cubes
- 2 medium carrots, chopped
- 2 medium Yukon Gold or Russet potatoes, diced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 14 oz canned diced tomatoes (with juices)
- 6 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, brown the beef chuck roast cubes in a splash of oil until crusted on all sides.
- Add onions and garlic; sauté until fragrant. Incorporate carrots, celery, and potatoes, stirring to coat in the meat juices.
- Pour in diced tomatoes with their juices and enough beef broth to cover ingredients (about six cups). Add bay leaves and thyme.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for about one hour or until meat is tender.
- Adjust seasoning if needed; remove bay leaves before serving. Ladle into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 275
- Sugar: 5g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg