Vegetable Beef Soup
A comforting and flavorful Vegetable Beef Soup, perfect for cold days and gatherings.
Ingredients
Main Ingredients
- 1 pound Beef Chuck or Stew Meat Tender chunks that become melt-in-your-mouth delicious as they simmer.
- 2 large Carrots Sweet and vibrant, adding both flavor and color.
- 2 stalks Celery A touch of earthiness and crunch that elevates the soup.
- 1 medium Onion Aromatic and savory base for the soup.
- 2 cloves Garlic For that extra kick and depth.
- 14.5 ounces Diced Tomatoes Adds acidity and richness.
- 4 cups Beef Broth The heart of the soup.
- 2 medium Potatoes Soaks up flavors.
- 2 leaves Bay Leaves Essential for flavor.
- 1 teaspoon Thyme Adds warmth to the dish.
- to taste Salt and Pepper For seasoning.
Instructions
Preparation
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat.
- Add the beef, seasoning it with salt and pepper. Sear until browned (about 5-7 minutes).
- Remove the beef and set it aside. In the same pot, add onions, carrots, and celery. Sauté for about 5 minutes until the vegetables have softened.
- Toss in the garlic, and cook for an additional minute.
- Return the beef to the pot along with the diced tomatoes, beef broth, bay leaves, and thyme. Stir well.
- Bring to a gentle boil, then reduce heat and let it simmer for about 30 minutes.
- If using potatoes, add them halfway through.
- Taste and adjust seasoning as needed. Remove bay leaves before serving.
Notes
Leftovers can be stored in an airtight container for up to three days in the fridge or up to three months in the freezer. Reheat on stovetop or microwave.