Vegetable Beef Soup
A comforting dish filled with rich flavors of beef and fresh vegetables, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 1 lb Beef Chuck, cut into cubes Use chuck roast for rich flavor and tenderness.
- 3 medium Carrots, sliced Adds natural sweetness and color.
- 2 stalks Celery, diced Adds crunch and flavor.
- 1 medium Onion, diced For aromatic base.
- 2 cloves Garlic, minced Enhances flavor.
- 2 medium Potatoes, diced Feel free to use russets or Yukon gold.
Soup Additions
- 2 tbsp Tomato Paste Adds richness and enhances color.
- 6 cups Beef Broth Opt for low-sodium if preferred.
- 2 leaves Bay Leaves Adds complexity to flavor.
- 1 tsp Dried Thyme Perfectly complements beef and veggies.
- to taste Salt and Pepper Adjust to suit taste.
Instructions
Preparation
- Start by cubing the beef, dicing the onions, and slicing the carrots and celery.
Cooking
- In a large pot over medium heat, add a splash of oil and brown the beef cubes on all sides.
- Add the onions and garlic to the pot and sauté for about 3-4 minutes until translucent.
- Stir in the carrots, celery, and potatoes, cooking for another 5 minutes.
- Pour in the beef broth, tomato paste, bay leaves, thyme, salt, and pepper; bring to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for about 45 minutes.
- Remove the bay leaves and serve hot, garnished with fresh herbs if desired.
Notes
For variations, consider swapping in leaner cuts of beef or adding beans for protein. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for future meals.