Description
Hearty beef vegetable soup with tender meat, vibrant vegetables, and a savory broth—perfect for comfort and nourishment on a chilly day.
Ingredients
- 1.5 pounds stew beef or chuck roast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 potatoes, cubed
- 1 cup green beans, trimmed and cut
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: 1 cup corn, peas, or chopped cabbage
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef in batches and set aside.
- Sauté onion, celery, and carrots in the same pot for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute.
- Return the beef to the pot and add diced tomatoes, beef broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce to a simmer. Cover and cook for 1½ to 2 hours, until the beef is tender.
- Add potatoes and green beans in the last 30 minutes of cooking. Add corn, peas, or cabbage if using.
- Adjust seasoning, remove the bay leaf, and garnish with parsley before serving.
Notes
- Use chuck roast or stew beef for the best tenderness.
- Soup thickens over time—add broth or water when reheating if needed.
- Add frozen veggies at the end of cooking to prevent overcooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg
