Description
A warm and hearty soup packed with tender beef and mixed vegetables, perfect for cold days.
Ingredients
Scale
- 1 pound beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon bay leaf
- 2 cups frozen mixed vegetables
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add beef cubes and brown on all sides.
- Add onion, carrots, and celery, sauté until softened.
- Stir in garlic and cook for 1 minute.
- Add beef broth, diced tomatoes, potatoes, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Add frozen mixed vegetables and cook for an additional 15 minutes.
- Season with salt and pepper to taste.
Notes
- This soup can be made in a slow cooker by letting it cook for 6-8 hours on low.
- Perfect for meal prep and can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- 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