Description
This hearty Vegetable Beef Soup is a comforting one-pot meal filled with tender chuck roast, hearty vegetables, and rich broth. Ideal for cold nights or make-ahead dinners, this classic beef soup is freezer-friendly, budget-friendly, and nourishing for the whole family. Great for meal prep, leftovers, and cozy comfort food cravings.
Ingredients
2 tablespoons olive oil
1.5 pounds beef chuck roast, cut into cubes
1 large yellow onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, chopped
2 russet potatoes, peeled and cubed
1 cup green beans, trimmed and cut
1 can (14.5 oz) diced tomatoes
6 cups beef broth
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add the beef chunks in batches and brown on all sides. Remove and set aside.
2. In the same pot, add the diced onion. Cook until translucent. Add garlic and sauté for another minute.
3. Return the beef to the pot and add carrots, celery, potatoes, green beans, diced tomatoes, beef broth, bay leaves, and thyme. Stir to combine.
4. Bring the soup to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and vegetables are cooked through.
5. Discard bay leaves, season with salt and pepper to taste, and serve hot.
Notes
This soup tastes even better the next day as the flavors continue to develop.
Freeze portions in airtight containers for easy future meals.
You can substitute beef chuck with stew meat or ground beef in a pinch.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg