Dairy-Free Hearty Meat and Vegetable Soup
Warm up with a bowl of this **Dairy-Free Hearty Meat and Vegetable Soup**, a perfectly satisfying comfort dish packed with wholesome ingredients. This recipe combines tender chunks of seared beef chuck, flavorful aromatics like garlic and thyme, and an array of colorful vegetables, including carrots, potatoes, green beans, and peas. Simmered in a rich beef broth with diced tomatoes, this soup delivers deep, savory flavors in every spoonful. With a total prep and cook time of just 80 minutes, it’s an easy, one-pot meal ideal for busy weeknights or cozy weekends. Completely dairy-free and brimming with nutrients, this versatile recipe is sure to delight your family and guests alike. Perfect for anyone seeking a hearty, warming soup that's as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, chopped
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon thyme, dried
- 2 medium Russet potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup frozen peas
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the diced beef chuck to the pot, season with salt and black pepper, and brown evenly on all sides for about 5-7 minutes.
Remove the beef from the pot and set aside.
In the same pot, add the chopped onions, sliced carrots, and sliced celery. Sauté until the onions are translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced tomatoes and beef broth, scraping any browned bits from the bottom of the pot.
Return the browned beef to the pot and add the bay leaf and thyme.
Bring the soup to a simmer, cover, and let it cook for 30 minutes to allow the flavors to meld.
Add the diced potatoes and continue to simmer for another 15 minutes until the potatoes are tender.
Stir in the green beans and frozen peas, cooking for an additional 5-10 minutes until the vegetables are cooked through.
Remove the bay leaf before serving.
Taste and adjust seasoning with more salt and pepper if necessary.
Serve hot and enjoy your hearty, dairy-free meat and vegetable soup!
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 7175 mg | 312% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 49.3 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 6834 mg | 145% | |
*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.
