Description
A comforting bowl of Beef and Vegetable Soup, filled with tender beef and vibrant vegetables, perfect for cozy nights.
Ingredients
Scale
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 parsnip, peeled and diced (optional)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, undrained
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add cubed beef, browning it on all sides for about 5-7 minutes.
- Remove the beef and set aside. In the same pot, add diced onions, sliced carrots, and celery, sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Return the browned beef to the pot. Stir in diced potatoes, parsnip (if using), green beans, undrained tomatoes, beef broth, bay leaves, thyme, oregano, pepper, and salt. Bring to a boil, then lower heat and cover.
- Let the soup simmer gently for 1 hour and 15 minutes, stirring occasionally.
- Add frozen peas during the last 10-15 minutes of cooking. Remove the bay leaves before serving.
- Ladle into bowls and garnish with chopped parsley before serving.
Notes
Beef and Vegetable Soup tastes even better the next day! Store in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg