Description
Nothing says comfort food like a steaming bowl of Braised Vegetable Beef Soup. This hearty and nourishing dish is packed with tender chunks of beef, vibrant vegetables, and a deeply savory broth that’s slow-cooked to perfection. It’s one of those healthy dinner ideas that also doubles as an easy recipe for meal prep or freezer meals. Whether you’re looking for cozy fall dinner ideas or a filling lunch, this classic is a must-try for cold nights and busy weeks.
Ingredients
2 tablespoons olive oil
2 pounds beef chuck roast, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion, chopped
3 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (14.5 oz) diced tomatoes, with juice
6 cups beef broth
1 teaspoon dried thyme
1 bay leaf
3 russet potatoes, peeled and cubed
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove to a plate.
2. In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until starting to soften. Add garlic and tomato paste; cook for 1-2 minutes.
3. Return the beef to the pot. Add diced tomatoes (with juice), beef broth, thyme, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
5. Stir in cubed potatoes and cook uncovered for 30-40 more minutes, until potatoes are soft.
6. Remove bay leaf, adjust salt and pepper to taste, and serve hot.
Notes
Let the beef sear undisturbed to get the best caramelization and flavor.
Use low-sodium broth if you want more control over salt levels.
The soup thickens as it sits — thin it with broth or water when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 415
- Sugar: 5g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: beef soup, vegetable beef soup, easy dinner, healthy soup, freezer meal