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