Vegetable Beef Soup

Name: Vegetable Beef Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 1.5 lbs beef chuck roast, cubed; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp vegetable oil; 1 yellow onion, diced; 4 carrots, sliced; 2 celery stalks, sliced; 4 garlic cloves, minced; 6 cups beef broth; 28 oz canned diced tomatoes; 2 cups russet potatoes, cubed; 1 cup fresh green beans, trimmed; 1 cup frozen corn kernels

A comforting, classic soup packed with tender beef chuck, potatoes, and colorful vegetables simmered in a savory broth.

65 minEasyServes 6380 cal/serving

Southern AmericanSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeAlcohol-Free

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Ingredients

1.5 lbs beef chuck roast, cubed
1 tsp salt
0.5 tsp black pepper
2 tbsp vegetable oil
1 yellow onion, diced
4 carrots, sliced
2 celery stalks, sliced
4 garlic cloves, minced
6 cups beef broth
28 oz canned diced tomatoes
2 cups russet potatoes, cubed
1 cup fresh green beans, trimmed
1 cup frozen corn kernels

Instructions

1

Season 1.5 lbs cubed beef chuck roast with 1 tsp salt and 0.5 tsp black pepper.
2

Heat 2 tbsp vegetable oil in a large pot over medium heat, add 1.5 lbs cubed beef chuck roast, and brown on all sides for 8 minutes until beef internal temperature reaches at least 160°F.
3

Add 1 diced yellow onion, 4 sliced carrots, and 2 sliced celery stalks to the pot and cook for 5 minutes until softened.
4

Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5

Pour in 6 cups beef broth and 28 oz canned diced tomatoes, bringing the soup to a simmer.
6

Add 2 cups cubed russet potatoes, cover, and simmer for 20 minutes until potatoes are fork tender.
7

Stir in 1 cup trimmed fresh green beans and 1 cup frozen corn kernels, cooking for an additional 10 minutes before serving.

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Questions

How much time should I plan for Vegetable Beef Soup?

As written, 65 minutes: 20 of prep and 45 of cooking. The longest single stretch is step 6 (20 minutes): "Add 2 cups cubed russet potatoes, cover, and simmer for 20 minutes until potatoes are fork tender."

What internal temperature should Vegetable Beef Soup reach?

For Vegetable Beef Soup, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

Can I skip the searing in Vegetable Beef Soup?

You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

How much protein is in Vegetable Beef Soup?

One serving (the recipe makes 6) has 28 g of protein in about 380 calories, alongside 26 g carbohydrate and 18 g fat, plus 4 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

How long does Vegetable Beef Soup keep?

Refrigerate Vegetable Beef Soup for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

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