A Hearty Bowl Of Simple Comfort

When the temperature drops, nothing beats the feeling of coming home to a steaming, nutrient-packed bowl of soup. This Easy Beef Vegetable Soup For Cold Weather is the ultimate cozy meal, blending tender beef chunks with a vibrant medley of garden-fresh vegetables. It is the perfect weeknight savior for busy families who crave a homemade dinner without spending hours in the kitchen. Not only is it incredibly nourishing, but it is also a one-pot meal that makes cleanup a breeze. Get ready to fill your home with the mouth-watering aroma of slow-simmered perfection that the whole family will love!

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 6

📝 Ingredients List

1 lb beef chuck roast, cut into 1-inch cubes
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups beef broth (low sodium)
2 cups water
3 large carrots, peeled and sliced
2 stalks celery, chopped
1 cup green beans, cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes, undrained
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large soup pot or Dutch oven
Sharp chef’s knife
Large cutting board
Measuring cups and spoons
Wooden spoon

Step-by-Step Beginner-Friendly Instructions

Sear the beef: Heat olive oil in your pot over medium-high heat. Add the beef cubes in a single layer. Sear until browned on all sides, about 5-7 minutes. 🍲
Sauté aromatics: Add the diced onions to the pot with the beef. Cook for 3 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Simmer: Pour in the beef broth, water, and undrained tomatoes. Add the dried thyme and rosemary. Bring the liquid to a gentle boil, then reduce heat to low and cover. Simmer for 30 minutes. ✨
Add vegetables: Stir in the carrots, celery, and green beans. Continue to cook for another 15-20 minutes, or until the vegetables are fork-tender and the beef is butter-soft.
Season and serve: Taste the broth and adjust the salt and pepper as needed. Serve in deep bowls while piping hot! 🥗

💡 Pro Tips Section

Storage: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Let the soup cool completely before transferring it to freezer-safe bags. It will stay fresh for up to 3 months.
Substitutions: Want a leaner version? Swap the beef chuck roast for diced chicken breast or turkey tenderloin.

Variations

Add Grains: Stir in 1/2 cup of pearl barley or small pasta shapes like ditalini during the last 15 minutes of cooking for extra texture.
Spice it up: Add 1/2 teaspoon of red pepper flakes if you enjoy a little heat in your broth.

FAQ

Can I use a slow cooker for this? Yes! Just sear the beef first, then add all ingredients to your slow cooker and cook on low for 6-8 hours.

What can I serve with this soup? A side of crusty artisan bread or warm dinner rolls is perfect for soaking up the savory broth.

Easy Beef Vegetable Soup For Cold Weather

Author: Samantha Jones
Total Time: 60
Yield: 6 servings 1x
Diet: Halal

Print Recipe

Description

When the temperature drops, nothing beats the feeling of coming home to a steaming, nutrient-packed bowl of soup. This Easy Beef Vegetable Soup is the ultimate cozy meal, blending tender beef chuck with a vibrant medley of garden-fresh vegetables. It is the perfect weeknight savior for busy families who crave a homemade dinner without spending hours in the kitchen. Not only is it incredibly nourishing, but it is also a one-pot meal that makes cleanup a breeze, leaving you with more time to enjoy your evening.

Ingredients

Scale

1 lb beef chuck roast, cut into 1-inch cubes
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium beef broth
2 cups water
3 large carrots, peeled and sliced
2 stalks celery, chopped
1 cup green beans, cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes, undrained
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste

Instructions

Heat olive oil in a large pot over medium-high heat.
Sear beef cubes in a single layer until browned on all sides, about 5-7 minutes.
Add diced onions and cook for 3 minutes until translucent.
Stir in minced garlic and cook for 1 minute until fragrant.
Add beef broth, water, undrained tomatoes, dried thyme, and dried rosemary.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes.
Stir in carrots, celery, and green beans.
Cook for another 15-20 minutes until vegetables are fork-tender and beef is tender.
Taste and season with salt and pepper to your preference.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. The soup develops better flavor if reheated the next day. To freeze, let the soup cool completely before transferring to freezer-safe bags, where it can be stored for up to 3 months.

Prep Time: 15
Cook Time: 45
Category: Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 5g
Sodium: 650mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 18g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg