Description
This comforting, hearty vegetable beef soup is packed with tender beef, fresh vegetables, and savory broth. Perfect for cozy family dinners or a satisfying meal on a chilly day.
Ingredients
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4 tablespoons oil
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1½ lbs beef chuck roast (see substitutes below)
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1¾ tsp kosher salt (divided use)
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¾ tsp black pepper (divided use)
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2 cups diced onion
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1 cup celery, diced (about 2 medium stalks)
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2 medium carrots, peeled and diced
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2 small zucchini, diced
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1 can (156 mL/5 ½ oz or ⅔ cup) tomato paste
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1 liter/quart beef broth
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2 cups water
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1 cup frozen peas (optional)
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¼ cup loosely packed minced parsley
Instructions
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Heat the oil in a large pot over medium heat.
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Add the beef chuck roast, seasoning it with 1 teaspoon of salt and ½ teaspoon of black pepper. Brown the beef on all sides, about 5-7 minutes.
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Once the beef is browned, remove it from the pot and set aside.
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In the same pot, add the diced onions, carrots, celery, and zucchini. Sauté for 5 minutes until softened.
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Stir in the tomato paste and cook for another 2 minutes.
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Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits.
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Return the browned beef to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 1-1.5 hours until the beef is tender.
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Once the beef is cooked, remove it from the pot and shred it with two forks.
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Return the shredded beef to the soup, and add the frozen peas if using. Simmer for an additional 10 minutes.
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Stir in the minced parsley and the remaining salt and pepper to taste.
- Serve hot and enjoy!
Notes
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You can substitute the beef chuck roast with stew meat if needed.
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If you prefer a thicker soup, you can mash some of the vegetables or add a small amount of cornstarch to thicken the broth.
- This soup stores well in the fridge for up to 3 days and freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American