Description

Vegetable Beef Soup is a classic comfort dish that brings warmth and nostalgia to your table. Packed with tender beef, vibrant vegetables, and a flavorful broth, this soup is perfect for chilly days or gatherings with family and friends. Quick to prepare and easily customizable with seasonal veggies, it promises to nourish both body and soul.

Ingredients

Scale

1 lb beef chuck roast, diced
2 medium carrots, sliced
2 medium potatoes (Russet or Yukon Gold), diced
2 stalks celery, chopped
1 yellow onion, diced
3 cloves garlic, minced
6 cups low-sodium beef broth
1 can (14.5 oz) diced tomatoes
2 bay leaves

Instructions

Prepare your ingredients by dicing the beef and chopping vegetables into uniform pieces.
In a large pot over medium-high heat, brown the beef chunks in a splash of oil until golden on all sides.
Remove the beef and sauté onions, garlic, carrots, celery, and potatoes in the same pot for about five minutes.
Return the browned beef to the pot, add diced tomatoes and enough beef broth to cover everything. Toss in bay leaves.
Bring to a gentle boil, then reduce heat and simmer covered for about an hour until the meat is tender.
Taste and adjust seasoning with salt and pepper as needed before serving hot.

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 4g
Sodium: 550mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 18g
Cholesterol: 60mg

Keywords: Feel free to swap out vegetables based on what you have at home. For added flavor, consider incorporating herbs like thyme or spices like chili flakes. Store leftovers in airtight containers; they can be frozen for up to three months.