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Hearty Beef Vegetable Soup

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A comforting and nostalgic beef vegetable soup, perfect for chilly days.

Ingredients

Scale
  • 2 lbs beef chuck or brisket, chopped
  • 2 Yukon Gold potatoes, diced
  • 3 carrots, sliced
  • 1 cup frozen peas
  • 1 can diced tomatoes (14.5 oz)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • Herbs (thyme or bay leaves)

Instructions

  1. Heat a tablespoon of olive oil in a large pot over medium-high heat. Once hot, add your chopped beef. Sear until it’s browned on all sides, about 5-7 minutes.
  2. Toss in diced onions and minced garlic right after the beef browns. Sauté for about 3-4 minutes until the onions are translucent.
  3. Add your chopped carrots and potatoes. Stir them around in the pot for about 5 minutes.
  4. Pour in your beef broth (about 6 cups) and add the canned tomatoes. Stir well to combine everything.
  5. Season with salt, pepper, and your choice of herbs. Bring the mixture to a rolling boil, then reduce to a simmer.
  6. Let it cook for about 45 minutes to an hour until the beef is tender and the potatoes are cooked through.
  7. Throw in the frozen peas about 10 minutes before serving.
  8. Ladle the soup into bowls and serve hot, optionally garnished with fresh herbs or cheese.

Notes

Feel free to add a splash of red wine or Worcestershire sauce for extra flavor. Pair with crusty bread for a complete meal.

Nutrition

Keywords: beef vegetable soup, comfort food, hearty soup, family recipe

Find it online: https://mapleladle.com/one-pot-beef-vegetable-soup-budget-weeknight-dinner/