Beef and Vegetable Soup
Beef and Vegetable Soup is a comforting dish that combines tender beef with a colorful medley of fresh vegetables, simmered to perfection. This hearty recipe is ideal for chilly days and family gatherings, offering a nourishing meal that’s both satisfying and easy to customize. Each bowl bursts with rich flavors and vibrant colors, making it a perfect centerpiece for any dinner table.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 lb beef chuck roast
- 2 medium carrots, sliced
- 2 medium potatoes (russet or Yukon Gold), diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium beef broth
- 2 bay leaves
Instructions
- Prepare your ingredients by dicing the vegetables into bite-sized pieces.
- In a large pot over medium-high heat, add oil and sear the seasoned beef chuck roast until browned on all sides (about 4-5 minutes). Remove from pot.
- Add chopped onions, garlic, carrots, and celery to the pot; sauté until softened (about 5 minutes).
- Return the beef to the pot along with diced tomatoes, potatoes, bay leaves, and broth. Bring to a gentle boil.
- Reduce heat to low and cover; let simmer for at least 1 hour (up to 2 hours for richer flavor).
- Taste and adjust seasoning as needed before serving hot with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Find it online: https://carmenrecipes.com/beef-and-vegetable-soup/