Description
Warm up with a comforting bowl of vegetable beef soup, perfect for chilly nights. This satisfying dish features tender beef chuck roast simmered with fresh vegetables like carrots and potatoes in a rich broth. With its bold flavors and delightful aroma, this soup is not just a meal; it’s an experience that brings family and friends together.
Ingredients
Scale
- 2 lbs beef chuck roast
- 3 medium carrots, sliced
- 2 medium potatoes (Russet or Yukon Gold), diced
- 2 stalks celery, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium beef broth
- 1 tsp fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping vegetables into uniform pieces.
- In a large pot over medium-high heat, brown the beef chuck roast in a splash of oil on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Add the browned beef back into the pot along with carrots, potatoes, celery, diced tomatoes, beef broth, thyme, bay leaf, salt, and pepper. Stir to combine.
- Bring to a gentle boil, then lower the heat. Cover and simmer for 1.5 to 2 hours until beef is tender and vegetables are cooked through.
- Adjust seasoning before serving in bowls.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 290
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg