Beef Vegetable Soup
A hearty and comforting soup filled with rich flavors of beef and fresh vegetables, perfect for family gatherings or cold nights.
Ingredients
Main Ingredients
- 2 pounds Chuck roast Cut into bite-sized chunks.
- 1 large Onion, chopped
- 2 stalks Celery, chopped
- 3 large Carrots, sliced
- 2 medium Potatoes, diced
- 1 can (14.5 oz) Diced tomatoes Juice included.
- 2 cups Green beans, fresh or frozen
- 6 cups Beef broth More may be added if desired.
- to taste Salt and pepper Adjust to preference.
Optional Ingredients
- Fresh herbs (like thyme and rosemary) Use to enhance flavor, optional.
Instructions
Preparation
- Cut the chuck roast into bite-sized chunks.
- In a large pot or Dutch oven, heat a little oil over medium-high heat.
Cooking
- Add the beef to the pot and sear on all sides until browned.
- Remove the beef from the pot and add chopped onions, celery, and carrots.
- Sauté until the vegetables soften and onions are translucent.
- Add potatoes and green beans, and stir well.
- Pour in the diced tomatoes along with their juice.
- Return the beef and any accumulated juices back to the pot.
- Pour in the beef broth until covered.
- Season generously with salt and pepper.
- Bring to a gentle boil, reduce heat, cover, and let simmer for about an hour.
- Taste and adjust seasoning before serving.
Serving
- Ladle the soup into bowls and serve hot.
Notes
Let the soup cool before serving to allow flavors to meld. Mash some potatoes for a thicker consistency if desired. Serve with crusty bread or a mixed green salad.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gSodium: 600mgFiber: 5gSugar: 5g
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