Homestyle Vegetable Beef Soup Recipe
Warm up with this comforting vegetable beef soup! Packed with tender beef and fresh veggies simmered in a rich broth. Perfect for chilly days.
Servings 6
Equipment
- Large dutch oven or heavy bottomed soup pot
- Cutting board
- Chef’s knife
Ingredients
- 1.5 lbs beef chuck roast cut into 1-inch cubes
- 1 medium yellow onion diced
- 3 large carrots peeled and sliced
- 3 ribs celery chopped
- 3 medium Yukon gold potatoes diced into 1-inch chunks
- 1 can diced tomatoes 14.5 oz can, undrained
- 6 cups low sodium beef broth
- 1 cup fresh green beans trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large heavy bottomed pot over medium-high heat.
- Add the cubed beef and sear until browned on all sides, about 5 to 7 minutes.
- Add the diced onion, carrots and celery, cook until the vegetables start to soften.
- Pour in the beef broth and diced tomatoes, bring the mixture to a simmer.
- Cover the pot and reduce the heat to low, simmer for 1 hour until the beef is almost tender.
- Add the potatoes and green beans, cover and simmer for an additional 20 minutes.
- Stir in the frozen peas during the final 5 minutes of cooking.
- Taste the broth and season with salt and pepper if desired. Serve hot.