Hearty Beef & Vegetable Soup
A warm, filling meal that comforts the whole family, featuring rich beef flavor and soft vegetables in a delicious broth.
Ingredients
For the soup
- 2 tablespoons olive oil For browning the beef
- 1 pound boneless beef chuck, cut into 1-inch cubes Main protein source
- 1 teaspoon salt To season the beef
- ½ teaspoon black pepper To season the beef
- 1 small yellow onion, diced Adds sweetness and flavor
- 1 cup carrots, diced Adds sweetness and color
- 1 cup celery, diced Adds crunch and flavor
- 2 teaspoons garlic, minced Increases flavor depth
- 1 pound Yukon gold potatoes, peeled and cubed Adds heartiness to the soup
- 1 cup frozen peas Add at the end for freshness
- 2 cans (14 ounces each) diced tomatoes with juice Adds acidity and body to the broth
- 6 cups beef broth A flavorful base
- 1 tablespoon Worcestershire sauce Enhances savory flavor
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Extra salt and pepper to taste For final seasoning
Instructions
Preparation
- Heat olive oil in a large stockpot over medium-high heat.
- Season beef with salt and black pepper, and sear until browned on all sides. Remove and set aside.
- In the same pot, add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
Cooking
- Return the browned beef to the pot.
- Add potatoes, peas, diced tomatoes, beef broth, Worcestershire sauce, and dried herbs. Stir well.
- Bring to a gentle boil, then lower heat and cover. Let simmer for 25 to 30 minutes until potatoes are tender and beef is cooked through.
Final Touches
- Taste and adjust salt and pepper as needed.
- Serve hot with crusty bread.
Notes
Brown the beef well for better flavor and color. Cut vegetables into even pieces for even cooking. Add peas near the end to keep their color and texture.