There’s nothing quite as comforting as a steaming bowl of Vegetable Beef Soup. This classic dish is a perfect balance of tender beef, vibrant vegetables, and a savory broth that warms you from the inside out. It’s hearty enough to be a complete meal yet light enough to enjoy any time of the year. Whether you’re craving a cozy weeknight dinner or preparing a big pot to share with family, this recipe delivers flavor, nourishment, and comfort in every spoonful.
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Ingredients and Their Roles
Beef chuck roast (1 ½ lbs, cut into cubes): Provides rich, meaty flavor and tender texture when simmered slowly.
Olive oil (2 tbsp): Used to sear the beef, locking in juices and building flavor at the base of the soup.
Yellow onion (1 large, diced): Adds sweetness and depth to the broth.
Garlic (4 cloves, minced): Infuses the soup with aromatic flavor.
Carrots (3 medium, sliced): Bring natural sweetness and color.
Celery (3 ribs, sliced): Adds a subtle savory crunch and rounds out the flavor base.
Russet potatoes (2 large, peeled and cubed): Make the soup hearty and satisfying.
Green beans (1 cup, trimmed and cut): Add freshness and texture.
Corn kernels (1 cup, fresh or frozen): Contribute sweetness and color contrast.
Canned diced tomatoes (1 can, 14.5 oz): Provide acidity and enhance the richness of the broth.
Beef broth (8 cups): The flavorful foundation that ties everything together.
Bay leaves (2): Impart a subtle herbal note.
Italian seasoning (1 tbsp): A mix of herbs that adds depth and aroma.
Salt & black pepper (to taste): Essential for seasoning and balancing flavors.
Fresh parsley (for garnish): Adds a pop of freshness and color.
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Step-by-Step Instructions
1. Sear the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes in batches, searing until browned on all sides. Remove and set aside.
2. Build the flavor base: In the same pot, sauté onions, carrots, and celery until softened (about 5 minutes). Stir in garlic and cook for another minute.
3. Deglaze and simmer: Return beef to the pot. Add diced tomatoes, beef broth, bay leaves, and Italian seasoning. Stir well, scraping up any browned bits from the bottom for maximum flavor.
4. Simmer to tenderize: Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1 ½ hours, until the beef is tender.
5. Add hearty vegetables: Stir in potatoes, green beans, and corn. Continue cooking for another 25–30 minutes, or until vegetables are tender.
6. Season and serve: Remove bay leaves, adjust salt and pepper to taste, and garnish with fresh parsley before serving hot.
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