Description
This Hearty Beef and Vegetable Soup is a comforting and classic dish packed with tender beef, colorful vegetables, and savory broth. A complete meal in a bowl that’s perfect for any day of the week.
Ingredients
• 1.5 lbs beef chuck roast, cut into 1/2-inch cubes • 2 tbsp olive oil • 1 yellow onion, diced • 3 carrots, sliced into rounds • 3 stalks celery, sliced • 3 cloves garlic, minced • 6 cups low-sodium beef broth • 1 can (14.5 oz) fire-roasted diced tomatoes • 2 large Yukon Gold potatoes, peeled and cubed • 1 cup frozen green beans, cut • 1 cup frozen corn • 1 tsp dried Italian seasoning • Salt and black pepper to taste • Fresh parsley for serving
Instructions
1. Warm 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the cubed beef, season with salt and pepper, and sear for 5 to 6 minutes until browned. Move the beef to a plate.
2. Add the remaining 1 tablespoon of olive oil to the pot, along with the onion, carrots, and celery. Saut for 5 minutes until the vegetables are tender.
3. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
4. Pour in the beef broth and diced tomatoes. Return the seared beef to the pot.
5. Bring the soup to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, or until the beef is tender.
6. Add the cubed potatoes, green beans, and corn. Simmer uncovered for 20 minutes, until the potatoes are easily pierced with a fork. Garnish with fresh parsley and serve warm.
Notes
Aim for uniform cuts when chopping your vegetables, especially the potatoes, so they cook evenly.
The soup is ready when the beef is fork-tender and the potatoes can be easily pierced.
If you prefer a thinner soup, you can add a little more beef broth or even some water during the final simmering stage.
Always taste and adjust the salt and pepper before serving. The saltiness of your beef broth can vary, so this is an important step.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Calories: Approximately 450-550 per serving (estimated)
- Fat: Approximately 20-30g per serving (estimated)
- Carbohydrates: Approximately 30-40g per serving (estimated)
- Protein: Approximately 30-40g per serving (estimated)