Description
Warm up with this nourishing vegetable beef soup, brimming with tender beef and fresh vegetables for a comforting meal that delights every palate.
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 2 cups carrots, diced
- 2 cups Yukon Gold potatoes, diced
- 1 cup celery, chopped
- 1 cup green beans, trimmed
- 4 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes, no added sugar
- 2 bay leaves
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté minced garlic until fragrant for about 2 minutes.
- Add celery, carrots, and potatoes; cook until slightly softened (about 5 minutes).
- Stir in beef chunks and brown on all sides (approx. 5-7 minutes).
- Pour in the beef broth to cover the ingredients. Add diced tomatoes, bay leaves, and Italian seasoning.
- Bring to a boil, then reduce heat to a simmer for about 1 hour until the beef is tender.
- In the last 15 minutes of cooking, add green beans and adjust seasoning with salt and pepper.
- Serve hot in bowls alongside crusty bread.
Notes
- For added flavor, include fresh herbs like parsley or thyme.
- Customize by swapping in your favorite seasonal vegetables or adding beans for extra protein.
- To store leftovers, keep in an airtight container in the fridge for up to four days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 65mg