Knife and Fork Soup
Cozy up with a hearty bowl of Knife and Fork Soup, a comforting one-pot recipe packed with chunky, tender bites of beef, vibrant vegetables, and hearty legumes. This rustic soup features rich flavors from seared chuck roast, aromatic herbs like thyme and rosemary, and a medley of garden vegetables, including russet potatoes, carrots, and green beans. Simmered to perfection in savory beef broth and brightened with juicy tomatoes, it's a meal in itself that’s satisfying enough to need both a knife and fork. Perfect for feeding a crowd, this soul-warming dish is ideal for cold evenings or as a make-ahead meal for busy weeknights. Serve it piping hot and garnish with fresh parsley for a pop of color! Keywords: Knife and Fork Soup, hearty beef soup, one-pot meal, rustic soup recipe, vegetable stew.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound chuck roast or stewing beef, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced into thick rounds
- 2 celery stalks, chopped
- 2 large russet potatoes, peeled and cubed
- 1.5 cups green beans, trimmed and cut into 1-inch pieces
- 14 ounces canned diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 15 ounces kidney beans, drained and rinsed
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the beef cubes with salt and pepper, then sear them in the hot oil until browned on all sides, about 5 minutes. Work in batches to avoid overcrowding the pot. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil, followed by the diced onion. Sauté for 3-4 minutes until the onion is softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
Stir in the carrots, celery, and potatoes, cooking for 5 minutes to lightly soften the vegetables.
Return the seared beef to the pot, then add the green beans, canned diced tomatoes (with their juices), and beef broth.
Stir in the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 90 minutes, stirring occasionally.
After 90 minutes, stir in the kidney beans and adjust the seasoning with additional salt and pepper to taste. Cook for an additional 15 minutes.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot with a knife and fork for tackling the large chunks of meat and vegetables!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 8.6 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1527 mg | 32% | |
*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.
