Nancy's Vegetable Beef Soup

Warm, hearty, and bursting with wholesome flavors, Nancy's Vegetable Beef Soup is the ultimate comfort food for any season. This rustic soup combines tender chunks of seared chuck roast with a medley of vibrant vegetables, from earthy carrots and celery to creamy potatoes and sweet peas, all simmered in a fragrant, herb-infused beef broth. With its rich, slow-cooked depth of flavor and homey goodness, this one-pot wonder is perfect for feeding a crowd or meal prepping for a busy week. Ready in under two hours, this nourishing soup pairs beautifully with crusty bread or buttery biscuits for a satisfying, family-friendly dinner.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1.5 pounds Chuck roast (cut into bite-sized pieces)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 large Yellow onion (diced)
• 3 cloves Garlic cloves (minced)
• 3 medium Carrots (sliced)
• 2 stalks Celery stalks (sliced)
• 2 medium Russet potatoes (peeled and diced)
• 1 14.5-ounce can Canned diced tomatoes
• 6 cups Beef broth
• 1 teaspoon Dried thyme
• 2 leaves Bay leaves
• 1 cup Frozen green beans
• 1 cup Frozen corn kernels
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Step 2

Season the beef pieces with salt and black pepper. Add them to the pot and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

Step 3

In the same pot, add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the sliced carrots, celery, and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally.

Step 5

Return the seared beef to the pot along with the canned diced tomatoes and beef broth. Stir well to combine.

Step 6

Add the dried thyme and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 1 hour, stirring occasionally.

Step 7

After 1 hour, stir in the frozen green beans, corn, and peas. Simmer for an additional 20 minutes until all the vegetables are tender and the flavors have melded.

Step 8

Remove and discard the bay leaves. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3897.5g)

Amount per serving	% Daily Value*
Calories	3043.7

Total Fat 184.0g	0%
Saturated Fat 64.0g	0%
Polyunsaturated Fat 6.4g
Cholesterol 518.5mg	0%
Sodium 8996.8mg	0%
Total Carbohydrate 195.1g	0%
Dietary Fiber 39.6g	0%
Total Sugars 54.6g
Protein 179.4g	0%

Vitamin D 0IU	0%
Calcium 582.3mg	0%
Iron 30.8mg	0%
Potassium 7186.6mg	0%

*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.

Source of Calories

Fat: 52.5%

Protein: 22.8%

Carbs: 24.7%