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Beef Vegetable Soup

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A hearty and comforting Beef Vegetable Soup filled with tender beef and fresh vegetables.

Ingredients

Scale
  • 2 lbs Beef (Chuck Roast or Stew Meat)
  • 3 Potatoes (Yukon Gold or Russet)
  • 2 Carrots (Fresh)
  • 1 cup Peas (Green Peas, Fresh or Frozen)
  • 2 cups Tomatoes (Canned Diced or Fresh)
  • 1 Onion (diced)
  • 3 cloves Garlic (minced)
  • 6–8 cups Beef Broth
  • 1 tablespoon Olive Oil
  • Salt and Pepper (to taste)
  • Herbs (Thyme, Bay Leaf, Rosemary – to taste)

Instructions

  1. Prep your ingredients: Wash, peel, and chop the vegetables. Cut the beef into bite-sized pieces and season generously with salt and pepper. Let beef sit at room temperature for about 30 minutes.
  2. Brown the beef in a large pot with olive oil over medium-high heat until seared and browned.
  3. Sauté the diced onions until translucent, then add minced garlic, carrots, and potatoes, stirring well.
  4. Combine the beef back into the pot, add herbs, and pour in beef broth to cover everything.
  5. Let it simmer gently for at least 1 hour, longer for deeper flavors.
  6. Add peas and tomatoes about 10 minutes before serving, adjusting seasoning if needed.
  7. Serve in bowls with a garnish of chopped parsley or a drizzle of olive oil.

Notes

For a vegetarian version, substitute beef with mushrooms or lentils and use vegetable broth. Soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months.

Nutrition

Keywords: beef soup, hearty soup, vegetable soup, comfort food, winter soup

Find it online: http://ivoryapron.com/one-pot-beef-vegetable-soup-30-minute-budget-family-meals/