Beef Vegetable Soup

Please rate us

This rich, savory beef vegetable soup combines tender chuck roast with a colorful medley of fresh vegetables, making it a perfect choice for a cozy family dinner or a chilly evening.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

Beef and Broth

2 pounds chuck roast Tender and flavorful cut, ideal for slow cooking.
4 cups beef broth Use low-sodium version for a healthier option.

Vegetables

1 whole onion, chopped Adds depth of flavor.
2 stalks celery, sliced Provides crunch and flavor.
2 whole carrots, diced Adds sweetness to the soup.
3 medium potatoes, diced Makes the soup heartier.
1 can diced tomatoes Adds acidity and flavor.
1 cup green beans Fresh or frozen can be used.

Seasonings

2 leaves bay leaves Adds a fragrant flavor.
1 teaspoon thyme Enhances the savory taste.
to taste salt Season gradually.
to taste pepper Season to preference.

Method

Preparation

In a large pot, brown the chuck roast over medium heat. Once browned, remove it from the pot and set aside.
In the same pot, add chopped onions, sliced celery, and diced carrots. Sauté until they start to soften, about 5-7 minutes.
Return the browned roast to the pot, and then add diced potatoes, canned tomatoes, green beans, and the beef broth.
Season with salt, pepper, bay leaves, and thyme to enhance the flavors.
Bring the mixture to a boil. Then, reduce the heat and let it simmer for 1-2 hours, until the meat is tender and the flavors meld together.
Before serving, remove the bay leaves for a clean finish.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 5g

Notes

Serve the soup hot, garnished with fresh herbs and paired with crusty bread. Store leftovers in an airtight container; refrigerate for 3-4 days or freeze for up to 3 months.

Tried this recipe?Let us know how it was!