Hearty Beef and Vegetable Soup
This hearty beef and vegetable soup is a comforting dish packed with tender beef, fresh vegetables, and aromatic herbs. Perfect for a chilly evening, it warms the soul and satisfies the appetite. Serve it with crusty bread for a complete meal!
This recipe is american style, dinner, scaled for 6 servings, with 20 min prep and 60 min cook.
Prep: 20 min · Cook: 60 min · Total: 80 min · Serves: 6
Quick cooking notes
- Core ingredients include bay leaves, thyme, carrots, beef chuck.
- Follow all 6 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 2 bay leaves
- 1 tsp thyme (dried)
- 2 medium carrots (sliced)
- 500 g beef chuck (cubed)
- 2 stalks celery (chopped)
- 6 cups beef broth
- 1 large onion (chopped)
- 2 tbsp olive oil
- 1 tsp salt
- 3 medium potatoes (diced)
- 2 tbsp tomato paste
- 3 cloves garlic (minced)
- 1 tsp black pepper
Instructions
- In a large pot, heat the olive oil over medium heat and add the chopped onion and minced garlic, sautéing until translucent.
- Add the cubed beef chuck to the pot and brown on all sides.
- Stir in the sliced carrots, chopped celery, and diced potatoes, cooking for an additional 5 minutes.
- Add the beef broth, tomato paste, bay leaves, dried thyme, salt, and black pepper to the pot, bringing the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 60 minutes, or until the beef is tender.
- Remove the bay leaves before serving and adjust seasoning to taste.
Nutrition (per serving)
- Calories: 350
- Protein: 30 g
- Fat: 15 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 800 mg
Nutrition values are estimates based on stored ingredient totals and serving size.