Description

This homemade Old-Fashioned Vegetable Beef Soup is a comforting and hearty classic, bursting with tender beef, fresh vegetables, and a flavorful broth. Perfect for a cozy meal on a chilly day.

Ingredients

– 1 pound beef chuck roast, cubed

– 2 tablespoons olive oil

– 1 large onion, diced

– 3 cloves garlic, minced

– 4 cups beef broth

– 2 cups water

– 3 medium carrots, peeled and sliced

– 2 medium potatoes, peeled and cubed

– 2 stalks celery, sliced

– 1 can (15 oz) diced tomatoes

– 1 bay leaf

– 1 teaspoon dried thyme

– 1 teaspoon dried oregano

– Salt and black pepper to taste

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Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef and cook until browned on all sides, about 5-7 minutes.

2. Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes, stirring frequently, until the onion is translucent.

3. Pour in the beef broth and water. Add the sliced carrots, cubed potatoes, sliced celery, diced tomatoes, bay leaf, thyme, and oregano. Season with salt and pepper to taste.

4. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30-40 minutes, or until the vegetables are tender and the beef is cooked through.

5. Remove the bay leaf before serving. Taste and adjust seasoning as needed.

Notes

For a heartier soup, you can add diced turnips or parsnips. For a thicker consistency, you can mash some of the potatoes against the side of the pot. This soup can be made ahead and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Prep Time: 15
Cook Time: 35
Category: Salads & Soups Starters
Method: Stovetop
Cuisine: American