Description
Beef and Vegetable Soup is a comforting classic that brings warmth to chilly evenings. This hearty dish features tender beef simmered with colorful vegetables in a savory broth, creating a delicious medley of flavors that evoke feelings of home and togetherness. Perfect for busy weeknights, this easy-to-make recipe is sure to be a family favorite, especially when paired with crusty bread for dipping.
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 2 medium carrots, sliced
- 2 medium potatoes, diced (Russet or Yukon Gold)
- 2 stalks celery, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, add a splash of oil. Season the beef with salt and pepper and sear until browned on all sides (5-7 minutes).
- Add diced onions and minced garlic; sauté until softened (3-4 minutes).
- Stir in carrots, potatoes, celery, tomato paste, bay leaves, and pour in the beef broth; mix well.
- Bring to a boil then reduce heat to low; cover and simmer for about an hour or until the beef is fork-tender.
- Remove bay leaves and adjust seasoning if necessary. Serve hot with fresh parsley garnish.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Feel free to customize by adding seasonal vegetables such as zucchini or peas. For extra flavor, try adding herbs like thyme or rosemary. Leftovers can be stored in an airtight container for up to three days or frozen for up to three months.