Description
Warm up with this delicious vegetable beef soup, a perfect blend of tender beef and vibrant vegetables simmered in a savory broth. Each spoonful delights the senses, making it ideal for chilly days or cozy gatherings. Easy to prepare and packed with flavor, this soup is sure to become a family favorite!
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 2 medium carrots, diced
- 2 medium Yukon Gold potatoes, diced
- 2 stalks celery, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant and translucent (about 5 minutes).
- Add beef chunks to the pot, searing until browned on all sides (approximately 8 minutes).
- Stir in the carrots, celery, potatoes, and diced tomatoes; mix well.
- Pour in the beef broth and add bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil while stirring occasionally.
- Reduce heat to low; cover and let it simmer gently for at least 1 hour or until the meat is tender.
- Taste the soup before serving; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg