Description
Vegetable beef soup is the ultimate comfort food for chilly days. This hearty dish features tender chunks of beef simmered with fresh vegetables in a savory broth, creating a delightful medley of flavors that warms the soul. Perfect for family gatherings or a cozy night in, this easy-to-prepare recipe can be customized with your favorite veggies. Each spoonful brings back the nostalgia of home-cooked meals and the joy of sharing good food with loved ones.
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 2 medium carrots, sliced
- 2 medium Yukon Gold or Russet potatoes, diced
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can no-salt-added diced tomatoes
- 4 cups low-sodium beef broth
- 2 bay leaves
Instructions
- In a large pot over medium-high heat, brown the beef chunks in oil until seared on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Add carrots, potatoes, celery, and diced tomatoes; stir to combine.
- Pour in beef broth and add bay leaves; bring to a boil then reduce heat to simmer.
- Season with salt and pepper as desired; let simmer for about 60 minutes until flavors meld.
- Serve hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg