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Description
A hearty and comforting vegetable beef soup recipe packed with tender beef and fresh vegetables. Perfect for a nutritious family meal, especially during colder months.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 lb potatoes, peeled and cubed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
- Pat beef dry and season with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Return beef to the pot. Add beef broth, diced tomatoes, potatoes, thyme, and rosemary.
- Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
- Stir in peas and corn. Cook for another 5-10 minutes until heated through.
- Season with additional salt and pepper if needed.
- Serve hot.
Notes
- For a thicker soup, you can mash some of the cooked potatoes against the side of the pot.
- This soup freezes well. Let it cool completely before freezing.
- Adjust vegetables based on your preference.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 9g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: vegetable beef soup, hearty soup, beef soup, vegetable soup, comfort food, easy soup recipe, healthy soup, homemade soup, winter soup, meal prep