Description
Warm up with this comforting, one-pot Hearty Beef Vegetable Soup. Featuring tender chunks of beef chuck, vibrant carrots, celery, and potatoes, all simmered in a rich, savory broth, this classic dish is the perfect wholesome meal for a chilly evening. Easy to make and even better the next day, this recipe brings home-cooked perfection to your table with minimal effort.
Ingredients
1.5 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef bone broth (no alcohol)
1 can (14 oz) crushed tomatoes
3 large carrots, sliced into rounds
2 stalks celery, chopped
2 large potatoes, peeled and cubed
1 cup frozen green peas
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the beef cubes in batches, browning on all sides for 3-4 minutes, then remove and set aside.
Add onions and celery to the same pot and sauté for 5 minutes until soft.
Stir in the minced garlic and cook for 1 minute until fragrant.
Return the seared beef to the pot.
Pour in the beef bone broth and crushed tomatoes, then add thyme and rosemary.
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 40 minutes.
Add the carrots and potatoes, and continue simmering for 20 minutes or until vegetables are fork-tender.
Stir in the frozen peas and cook for an additional 2 minutes.
Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld and improve after a day of resting. This soup is freezer-friendly; allow it to cool completely before portioning into containers.
- Prep Time: 15
- Cook Time: 60
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg