Vegetable Beef Soup
Vegetable Beef Soup is the perfect dish to warm your soul on chilly days. This hearty soup features tender beef, vibrant vegetables, and aromatic seasonings, creating a comforting meal that evokes memories of family gatherings. Easy to prepare and adaptable with your pantry staples, this recipe will quickly become a favorite.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 lb beef chuck roast (cubed)
- 2 medium carrots (sliced)
- 2 stalks celery (chopped)
- 2 medium Yukon gold potatoes (cubed)
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium beef broth
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, sear cubed beef over medium-high heat until browned on all sides (about 5 minutes). Remove and set aside.
- Sauté diced onions and minced garlic in the same pot until fragrant (about 2 minutes).
- Add sliced carrots and chopped celery; cook for about 5 minutes until softened. Return the seared beef to the pot.
- Pour in beef broth and diced tomatoes with their juice; stir in Italian seasoning.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for one hour or until beef is fork-tender.
- Add cubed potatoes; simmer for an additional 30 minutes until tender. Adjust seasoning before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Feel free to customize by adding other vegetables such as green beans or corn. For extra flavor depth, consider adding a splash of Worcestershire sauce or a pinch of red pepper flakes for heat.