Vegetable Beef Soup
A heartwarming and comforting soup filled with tender beef, colorful vegetables, and rich flavors, perfect for family gatherings or weeknight meals.
Ingredients
Main Ingredients
- 2 pounds Beef Chuck Roast Tender and flavorful, cut into chunks.
- 2 cups Carrots Chopped.
- 1 cup Celery Chopped.
- 2 cups Potatoes Diced.
- 1 cup Onions Chopped, preferably yellow or white.
- 4 cloves Garlic Minced.
- 1 can Diced Tomatoes For balance of acidity.
- 6 cups Beef Broth Low-sodium recommended.
- 2 leaves Bay Leaves
- 1 teaspoon Thyme
- 1 teaspoon Pepper To taste.
Optional Ingredients
- 1 cup Green Beans or Peas Add during the last 10 minutes of cooking.
Instructions
Preparation
- Dice your beef, chop the vegetables, and mince the garlic.
Cooking
- In a large pot, heat a splash of oil over medium-high heat. Add the beef and sear until browned on all sides.
- Stir in the onions and garlic, letting them soften for about 3-4 minutes.
- Add the carrots, celery, and potatoes, stirring until combined.
- Pour in the diced tomatoes and beef broth. Add bay leaves, thyme, and pepper. Bring to a boil.
- Reduce heat to low, cover, and let it simmer for about 45 minutes.
- Toss in the green beans or peas for the last 10 minutes of cooking.
- Remove the bay leaves, taste the soup, and adjust seasoning if needed.
Notes
This soup can be easily customized with available vegetables and can be made in a slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.