Caraway Beef Soup
Warm up with a hearty bowl of Caraway Beef Soup, a comforting and flavorful dish that's perfect for cold evenings or when you crave a soul-soothing meal. This recipe combines tender chunks of seared beef chuck, a medley of fresh vegetables, and a rich, savory broth accented by fragrant caraway seeds and thyme. Slow-simmered to perfection, the flavors meld beautifully as potatoes absorb the aromatic broth, creating a deeply satisfying depth of flavor. Ready in just over 90 minutes, this one-pot wonder is easy to prepare and ideal for feeding a crowd. Serve it steaming hot with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of this deliciously rustic soup. Perfect for beef soup lovers and anyone seeking a hearty, home-cooked meal!
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Recipe Information
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 6 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 2 tsp caraway seeds
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the beef cubes with a pinch of salt and pepper, then sear them in the pot in batches until browned on all sides. Remove and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently.
Add the sliced carrots and diced celery to the pot. Cook for 5 minutes, stirring occasionally, to soften the vegetables.
Stir in the tomato paste and caraway seeds, cooking for 1-2 minutes until fragrant and well combined.
Return the seared beef to the pot. Pour in the beef broth and water, then add the bay leaf and dried thyme. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes, stirring occasionally.
Add the cubed potatoes and continue simmering for 30-35 minutes, or until the beef and potatoes are tender.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 8405 mg | 365% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 28.8 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5859 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
