Vegetable Beef Soup
A comforting Vegetable Beef Soup featuring tender chunks of beef, vibrant vegetables, and a fragrant broth, perfect for chilly days.
Ingredients
For the soup
- 2 lbs beef chuck roast, cut into 1-inch cubes for the fall-apart beef experience
- 2 tablespoons olive oil or your favorite cooking oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 stalks celery, chopped
- 4 medium potatoes, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14.5 oz) diced tomatoes, with their juices
- 6 cups beef broth or vegetable broth for a lighter version
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. When shimmering, add the beef cubes, seasoning them with salt and pepper. Sear until browned on all sides, about 5-7 minutes.
- Remove the beef and set aside. In the same pot, add the onion and garlic. Sauté for about 2-3 minutes until fragrant and translucent.
- Add the carrots, celery, and potatoes to the pot, stirring to coat them in the aromatic oil. Cook for an additional 5 minutes.
- Return the seared beef to the pot along with the green beans, diced tomatoes, beef broth, thyme, and oregano. Bring to a gentle boil, then reduce heat to low.
Simmering
- Cover the pot and simmer for about 1.5 hours, checking occasionally to stir.
- After simmering, taste the soup and add more salt and pepper if needed. For a thicker broth, simmer uncovered for an additional 15-20 minutes.
Serving
- Ladle the soup into bowls, garnish with fresh parsley, and serve with warm crusty bread.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer preservation, freeze portions for up to 3 months. Reheat gently on the stove, adding broth if needed.