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–+ servings
Stephanie

Hearty Vegetable Beef Soup: A Comforting Delight Awaiting!

A comforting and savory beef and vegetable stew perfect for chilly days.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 270
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound beef chuck cut into bite-sized cubes
  • 1 tablespoon canola oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 medium carrots chopped
  • 2 stalks of celery diced
  • 1 large Yukon gold potato cubed
  • 1 cup fresh green beans trimmed and cut
  • 1 can 15 ounces crushed tomatoes, with juice
  • 4 cups beef stock
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 bay leaf
  • 2 cups kale chopped (optional)

Method
 

  1. Heat the canola oil in a large Dutch oven over medium heat. Add the beef cubes and sear until browned, about 6-8 minutes. Transfer the beef to a plate.
  2. Add the chopped onion and minced garlic to the pot, sautéing until the onion is soft and fragrant, about 4 minutes.
  3. Return the beef to the pot and mix in the chopped carrots, diced celery, cubed potato, and green beans. Cook for another 5 minutes.
  4. Pour in the crushed tomatoes and beef stock. Add dried basil, rosemary, bay leaf, salt, and pepper. Stir well.
  5. Bring the stew to a gentle boil, then reduce to low heat. Cover and let it simmer for 1 to 1.5 hours, until the beef is fork-tender.
  6. If using kale, fold it in during the last 10 minutes of cooking. Remove the bay leaf before serving.

Nutrition

Serving: 1bowlCalories: 270kcalCarbohydrates: 12gProtein: 24gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 4g

Notes

  • For extra flavor, add a splash of red wine when adding the tomatoes.
  • Substitute beef with lamb or a plant-based protein for a different twist.

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