Hearty Beef and Vegetable Soup

Name: Hearty Beef and Vegetable Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1.5 lbs (680g) Beef chuck roast, cut into 1-inch cubes; 1 large Yellow onion, chopped; 2 cloves Garlic, minced; 6 cups Beef broth; 1 (14.5-ounce) can Diced tomatoes, undrained; 2 large Carrots, peeled and sliced; 2 stalks Celery, sliced; 2 medium Potatoes, peeled and diced (e.g., Russet or Yukon Gold); 1 cup Frozen green beans; 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 2 bay leaves; Salt and black pepper To taste; 2 tbsp Fresh parsley, chopped (for garnish)

(0 Ratings)

This Hearty Beef and Vegetable Soup is a quintessential American comfort food, ideal for cold winter days. It features succulent pieces of beef, slow-simmered with a colorful medley of carrots, celery, potatoes, and green beans in a deeply flavored, aromatic broth. Each spoonful offers a comforting blend of textures and tastes, making it a wholesome and satisfying meal that warms you from the inside out.

speichern

Prep Time20 min

Cook Time90 min

Servings6 servings

DifficultyEasy

Equipment

Large Dutch oven or heavy-bottomed potCutting boardKnives

Instructions

1
Pat beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
2
Add chopped onion to the pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom. Stir in minced garlic and cook for another minute until fragrant.
3
Return the seared beef to the pot. Pour in beef broth and diced tomatoes. Add sliced carrots, celery, dried thyme, dried rosemary, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender.
4
Add the diced potatoes to the soup. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
5
Stir in the frozen green beans during the last 5-10 minutes of cooking. Cook until the green beans are tender-crisp. Taste and adjust seasoning with additional salt and pepper as needed.
6
Remove bay leaves before serving. Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve immediately with crusty bread.

Nutrition

Calories420 kcal

Protein35g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables in this soup?

Absolutely! This soup is very versatile. Feel free to add or substitute with other hearty vegetables like parsnips, turnips, corn, or even a handful of spinach at the very end of cooking.

What kind of beef is best for this soup?

Beef chuck roast is ideal as it becomes incredibly tender and flavorful with slow simmering. Beef stew meat (which is often pre-cut chuck) also works well. Avoid leaner cuts, as they can become tough.

How can I thicken the soup if it's too thin?

If you prefer a thicker soup, you can create a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water, then stir it into the simmering soup during the last 10 minutes of cooking until it reaches your desired consistency.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.