Vegetable Beef Soup
A comforting and hearty Vegetable Beef Soup that warms the soul with tender beef and vibrant vegetables in a savory broth.
Ingredients
Meat
- 2 pounds beef chuck roast (cut into 1-inch chunks) Feel free to swap with a leaner cut, like sirloin.
Broth and Vegetables
- 4 cups beef broth Homemade or store-bought.
- 1 cup diced carrots Use parsnips for a sweet twist.
- 1 cup diced potatoes Or sweet potatoes for a healthier option.
- 1 cup chopped onions Add shallots for a milder taste.
- 1 cup diced celery
- 2 cloves garlic (minced) For that aromatic touch.
- 1 piece bay leaf Or fresh thyme for added earthiness.
- Salt and pepper to taste
- 1 can diced tomatoes (14 oz, with juice)
- 2 cups frozen peas Added at the end for a burst of freshness.
Instructions
Preparation
- In a large pot, heat a splash of oil over medium-high heat. Once shimmering, add beef chunks and brown them on all sides.
- Remove the beef from the pot and set aside. Lower the heat to medium, then add the onions and garlic. Sauté until translucent, about 3 minutes.
- Return the beef to the pot and stir in the carrots, potatoes, celery, beef broth, diced tomatoes, bay leaf, salt, and pepper. Give it a gentle stir.
Cooking
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 1.5 hours.
- About 10 minutes before serving, add the frozen peas.
- Remove the bay leaf, and give your soup one last stir before serving.
Notes
Store any remaining soup in an airtight container in the fridge for up to 4 days. Can freeze for up to 3 months. Gently warm on the stove or in the microwave when reheating.