Beef Vegetable Soup
A comforting and nourishing beef vegetable soup, perfect for chilly days, bringing warmth and cherished family memories.
Ingredients
Main Ingredients
- 2 pounds chuck roast This cut becomes incredibly tender after simmering.
- 1 medium onion, chopped Adds depth and sweetness.
- 2 stalks celery, chopped Brings a fresh crunch.
- 2 medium carrots, sliced Enhances the overall taste.
- 2 large potatoes, diced Makes the soup filling.
- 1 can (14.5 ounces) diced tomatoes Adds acidity and color.
- 1 cup green beans, trimmed Adds color and fresh taste.
- 4 cups beef broth Base of the soup.
- 2 cloves garlic, minced For aromatic flavor.
- Salt and pepper to taste Essential for flavor enhancement.
- 1 teaspoon dried thyme Offers subtle earthiness.
- 1 teaspoon dried oregano Balances the flavors.
Instructions
Preparation
- Brown the chuck roast in a large pot or Dutch oven over medium heat on all sides.
- Add chopped onion, garlic, celery, and carrots. Sauté until softened, about 5 minutes.
- Stir in diced potatoes, diced tomatoes, green beans, beef broth, thyme, oregano, salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 2-3 hours.
- Carefully remove the roast from the pot, shred it with two forks, and return the meat to the soup.
- Taste and adjust seasoning as needed before serving.
Notes
To enhance the flavor, add a splash of red wine during simmering. Serve with crusty bread or a side salad. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 350kcal
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