Description
Hearty Beef Vegetable Soup is a classic dish that warms you up and fills you with comfort, packed with tender beef, vibrant vegetables, and rich flavors.
Ingredients
Scale
- 1 lb (450 g) beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup (150 g) green peas, fresh or frozen
- 4 cups (1 liter) beef broth
- 1 cup (240 ml) water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Prepare all ingredients by washing and peeling the vegetables, dicing the onion and garlic, slicing the carrots, and cubing the potatoes.
- Heat olive oil in a large pot over medium-high heat, add beef cubes, season with salt and pepper, and brown on all sides for 5-7 minutes. Remove beef and set aside.
- Add diced onion and minced garlic to the pot, sauté for 3-4 minutes until the onion is translucent.
- Stir in sliced carrots and diced potatoes, followed by the browned beef, mixing well.
- Pour in beef broth and water, add thyme, rosemary, and bay leaf, bring to a boil, then reduce heat to low and cover. Simmer for about 1 hour.
- Check beef for tenderness, stir in green peas, and cook for an additional 5-10 minutes. Remove bay leaf, adjust seasoning, and serve hot garnished with parsley.
Notes
- Feel free to customize the vegetables based on your preferences.
- For a slow cooker version, brown the beef and sauté the vegetables, then transfer to a slow cooker and cook on low for 6-8 hours.
- This soup can be frozen for up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: beef soup, vegetable soup, hearty soup, comfort food