Vegetable Beef Soup
A warming and hearty soup combining tender beef with a colorful mix of vegetables, perfect for any time of the year.
Ingredients
Main Ingredients
- 1 pound beef (chuck or stew meat), cut into chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, diced
- 2 cups green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 leaf bay leaf
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat. Add the beef chunks and brown on all sides.
- Add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
- Stir in the potatoes, green beans, diced tomatoes (with juice), beef broth, thyme, salt, pepper, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Remove the bay leaf before serving. Enjoy your hearty vegetable beef soup!
Notes
Store any leftover soup in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Feel free to customize with other vegetables or adjust seasoning to taste. For a vegetarian option, use vegetable broth and omit the beef.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 4g
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