The Best Vegetable Beef Soup Recipe for Busy Weeknights
A hearty and comforting soup made with tender beef, fresh vegetables, and a rich broth. Perfect for cold nights and family gatherings.
Ingredients
- Chuck roast (beef): 2 lbs
- Carrots: 2, diced
- Potatoes: 2, diced
- Celery: 2 stalks, chopped
- Onion: 1, diced
- Celery: 2 stalks, chopped
- Green beans: 1 cup, chopped
- Tomatoes (canned): 1 can (14 oz)
- Beef broth: 4 cups
- Bay leaves: 2
- Salt and pepper: To taste
- Olive oil: 2 tbsp
- Fresh parsley: For garnish
Instructions
- Prepare Ingredients: Wash, peel, and chop vegetables into bite-sized pieces.Brown the Beef: Heat olive oil in a large pot over medium heat. Add chuck roast and sear until browned on all sides. Remove and set aside.Sauté Vegetables: In the same pot, sauté onion, carrots, and celery until softened (5-7 minutes).Combine Ingredients: Return beef to the pot. Add potatoes, green beans, canned tomatoes, beef broth, bay leaves, and season with salt and pepper.Simmer: Bring to a boil, reduce to a simmer, cover, and cook for 1.5 to 2 hours until the beef is tender.Serve: Remove bay leaves, garnish with parsley, and serve hot
Notes
- Customizable: Swap or add vegetables like spinach, peas, or corn.
- Spicy Option: Add red pepper flakes or jalapeños.
- Thicker Texture: Mash some potatoes into the soup.
- Storage: Refrigerate for 3 days or freeze for up to 3 months.