Description
This Braised Vegetable Beef Soup is comfort in a bowl—tender beef, a rainbow of vegetables, and a rich savory broth make it perfect for chilly days or hearty dinners. Easy to prep, nourishing, and freezer-friendly.
Ingredients
2 tablespoons olive oil
2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 large yellow onion, diced
3 garlic cloves, minced
3 carrots, sliced into rounds
2 celery stalks, chopped
1 parsnip, peeled and chopped
1 tablespoon tomato paste
6 cups beef broth
1 cup canned diced tomatoes
1 bay leaf
1 teaspoon dried thyme
2 cups chopped kale or spinach
1 cup green beans, trimmed and halved
1/2 cup barley or small pasta (optional)
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef dry, season with salt and pepper, and sear in batches until browned. Set aside.
2. In the same pot, sauté onion, garlic, carrots, celery, and parsnip for 5-7 minutes. Stir in tomato paste and cook 2 more minutes.
3. Return beef to the pot. Add beef broth, diced tomatoes, bay leaf, and thyme. Bring to a simmer, reduce heat to low, cover, and braise for 1.5 to 2 hours.
4. Stir in kale and green beans during the last 15 minutes. If using barley or pasta, cook separately and add before serving.
5. Remove bay leaf, adjust seasoning, and serve hot with crusty bread.
Notes
This soup gets better the next day as flavors deepen.
Freeze in individual portions for easy meal prep.
Substitute kale with spinach or Swiss chard if desired.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 395
- Sugar: 5g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: beef soup, vegetable beef soup, comfort food