Hearty Meat and Vegetable Soup
Warm up your kitchen with this robust and comforting Hearty Meat and Vegetable Soup, a classic one-pot recipe that’s perfect for any day of the week. Tender chunks of beef chuck are seared to perfection, paired with a colorful medley of carrots, celery, potatoes, and green beans, and slow-simmered in a rich beef broth seasoned with bay leaf, thyme, and oregano. The addition of canned diced tomatoes adds a subtle tang, while freshly chopped parsley brightens the dish at serving. Ready in just under two hours with minimal prep, this satisfying soup is a wholesome and flavorful meal that serves up six generous portions. Ideal for family dinners or batch cooking, it’s a delicious way to enjoy hearty vegetables and protein in every spoonful.
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Recipe Information
Ingredients
- 1 pound beef chuck, cubed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, diced
- 1 cup green beans, trimmed and halved
- 14.5 ounces canned diced tomatoes
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium-high heat.
Add the cubed beef chuck and brown the meat on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the sliced carrots and celery, and continue to sauté for another 3 minutes.
Return the browned beef to the pot, and add the diced potatoes and green beans. Stir to combine the ingredients.
Pour in the canned diced tomatoes and beef broth, ensuring the vegetables and meat are covered with liquid.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir the soup well.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour to 1 hour 15 minutes, or until the meat and vegetables are tender.
Remove the bay leaf from the pot and discard it.
Taste the soup and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 8791 mg | 382% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 34.1 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 6830 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.
