Old Fashioned Vegetable Beef Soup
Old Fashioned Vegetable Beef Soup is a heartwarming dish that brings together tender chunks of beef and a colorful medley of vegetables in a savory broth. Perfect for chilly days, this comforting soup is not only delicious but also easy to prepare, making it an ideal choice for family dinners or meal prep. With its rich flavors and wholesome ingredients, each bowl serves as a delightful reminder of home-cooked goodness.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 lb chuck roast, cubed
- 2 cups carrots, chopped
- 2 cups Yukon Gold potatoes, diced
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 1 tsp fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat oil in a large stockpot over medium heat. Sauté onions and garlic until translucent (about 3-4 minutes).
- Add cubed beef; season with salt and pepper. Brown the meat on all sides.
- Stir in carrots, potatoes, green beans, and diced tomatoes with their juices.
- Pour in beef broth until the ingredients are submerged. Bring to a boil then reduce heat to simmer for 1.5 to 2 hours until the meat is fork-tender.
- Add thyme and bay leaves during the last 30 minutes of cooking. Adjust seasoning to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
Keywords: - For extra flavor, use homemade beef broth if available.- Customize with seasonal vegetables like zucchini or add jalapeños for a spicy kick.- To store leftovers, cool completely before transferring to airtight containers; refrigerate up to 4 days or freeze for up to three months.