Vegetable Beef Soup

Name: Vegetable Beef Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1½ lb Chuck Roast; 1½ tsp Salt; ½ tsp Black Pepper; 2 tbsp Olive Oil; 1 Onion; 2 Carrots; 2 Celery; 3 cloves Garlic; 2 tbsp Tomato Paste; 6 cups Beef Stock; 14 oz Canned Tomatoes; 1 Bay Leaf; ½ tsp Thyme; 1 lb Potato; 7 oz Green Beans

By Eatpace

Beef chuck, potatoes and vegetables simmer in a tomato broth until the beef is tender. Make a pot ahead and reheat individual bowls for dinner.

Total: 140 min; 20 prep · 120 cook
Serves: 4; Scale it below
Calories: 677; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

Vegetable beef soup with potatoes, carrots and green beans in tomato broth.

140 min

Method

7 steps 20 min prep · 120 min cook

Prep

Step 1. Pat Chuck Roast dry and season with half the Salt and all the Black Pepper.

Cook

Step 2. Heat half the Olive Oil in a large Dutch oven over medium-high heat. Brown the beef in batches, adding the rest of the oil as needed, until browned on several sides, about 8 minutes total; transfer to a plate.
Step 3. Reduce the heat to medium. Add Onion, Carrot and Celery and cook, stirring, until the onion softens, about 5 minutes.
Step 4. Stir in Garlic and Tomato Paste and cook until fragrant and the paste darkens slightly, about 1 minute.
Step 5. Add Beef Stock, Canned Tomatoes, Bay Leaves, Thyme and the rest of the Salt. Return the beef and its juices to the pot. Bring to a boil, then cover and simmer over low heat until the beef is nearly tender, about 80 minutes.
Step 6. Add Potato and Green Beans. Cover and simmer until the potatoes are tender and the beef yields easily to a fork, about 25 minutes. If the beef is still firm, simmer a little longer.

Finish & serve

Step 7. Remove the bay leaf. Taste the broth and add more salt if needed, then ladle into bowls.

In the app, cook mode shows one step at a time with its timer, and it works offline.

Get the app

Tips

Good to know

Keep the soup at a gentle simmer; a hard boil can make the beef tough.

Make ahead

Refrigerate the soup for up to 4 days and reheat until steaming, adding a splash of water if needed.

Swap it

Use frozen green beans in place of fresh, adding them for the last 10 minutes of cooking.

In Eatpace

Plan it, and the grocery list follows.

Add this dinner to the plan or to Up next, and 12 of its 15 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.

Plan this dinner Free on iPhone

This plan 3 dinners to go