Beef Vegetable Soup
A warm and hearty soup filled with tender beef and fresh vegetables, perfect for chilly evenings with family.
Ingredients
Main Ingredients
- 2 pounds Chuck roast Cut into bite-sized chunks.
- 1 medium Onion Chopped.
- 2 stalks Celery Chopped.
- 2 medium Carrots Chopped.
- 2 medium Potatoes Chopped.
- 1 can Tomatoes Use fresh or canned.
- 1 cup Green beans Trimmed.
- 6 cups Broth or water Good-quality broth preferred.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- optional Herbs (e.g., thyme or bay leaf) Fresh herbs enhance the flavor.
Instructions
Preparation
- Prepare the ingredients by cutting the chuck roast into bite-sized chunks and trimming off excess fat.
Browning the Meat
- In a large pot, heat a splash of oil over medium heat and add the chopped beef, searing on all sides.
- Once browned, remove the beef and set it aside.
Sautéing the Vegetables
- In the same pot, add onions, celery, and carrots. Sauté until tender and fragrant.
Combining Ingredients
- Stir the browned beef back into the sautéed vegetables.
- Add broth or water, scraping the bottom of the pot to release flavor bits.
Seasoning the Soup
- Season with salt, pepper, and add optional herbs.
Adding Vegetables
- Add potatoes, tomatoes, and green beans. Bring back to a simmer.
Simmering
- Let the soup simmer on low heat for about 1.5 to 2 hours, stirring occasionally.
Final Adjustments
- Taste the soup near the end to adjust seasoning as needed.
Serving
- Serve hot, garnishing with fresh herbs if desired.
Notes
This soup pairs well with crusty bread or warm cornbread. It keeps well for 3 days in the refrigerator and can be frozen for later use.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 6g
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