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Vegetable Beef Soup

A comforting and hearty Vegetable Beef Soup that's perfect for chilly evenings, bringing warmth and joy to family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs Beef Chuck Roast, cut into bite-sized cubes Provides rich flavor as it simmers.
  • 2 tablespoons Olive Oil Perfect for browning the beef.
  • 2 medium Carrots, chopped into rounds Adds a sweet crunch.
  • 2 stalks Celery, diced For refreshing crispness.
  • 1 large Onion, chopped Enhances all other flavors.
  • 3 cloves Garlic, minced For fragrant aroma.
  • 2 medium Potatoes, diced Adds body and heartiness.
  • 1 cup Green Beans, trimmed and halved Provides color and nutrition.
  • 14 oz Canned Tomatoes Use diced or crushed for a luscious broth.
  • 6 cups Beef Broth Foundation of the soup; can substitute with vegetable broth.
  • 2 Bay Leaves Adds depth to flavor.
  • Salt and Pepper To taste.
  • Parsley, chopped fresh For garnish.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium-high heat. Add the beef cubes, seasoning with salt and pepper, and brown them until they’re a lovely golden color.
  2. Add the chopped onions and garlic to the pot, stirring until the onions are translucent. Then toss in the carrots and celery, cooking for another 5 minutes.
Cooking
  1. Stir in the potatoes, green beans, canned tomatoes, and beef broth. Nestle the bay leaves among the ingredients.
  2. Bring your soup to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
Serving
  1. Once the vegetables are tender and the broth flavors have melded beautifully, adjust salt and pepper to taste. Remove the bay leaves before serving.
  2. Ladle into bowls and sprinkle with fresh parsley for a burst of color.

Notes

Feel free to use chicken, turkey, or even a plant-based protein. Store leftovers in an airtight container for up to three days. Freeze portions for longer storage.