Rick's Vegetable Beef Soup

Warm up with the comforting flavors of Rick's Vegetable Beef Soup, a hearty and satisfying classic that's perfect for any season! This crowd-pleasing recipe features tender chunks of seared beef chuck roast simmered to perfection in a rich, savory beef broth. Packed with vibrant vegetables like carrots, celery, potatoes, green beans, and corn, this soup is a wholesome, nutrient-packed meal in a bowl. Diced tomatoes, garlic, and aromatic herbs, including thyme and bay leaf, infuse the broth with layers of flavor that only get better with time. With a prep time of just 20 minutes and a slow simmer to bring out the best in every ingredient, this soup is perfect for cozy family dinners or make-ahead meal prep. Serve it steaming hot, garnished with fresh parsley, for a satisfying dish that’s sure to become a household favorite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 lb beef chuck roast (cut into 1-inch cubes)
• 2 tbsp olive oil
• 1 large yellow onion (diced)
• 2 medium carrots (peeled and sliced)
• 2 stalks celery (sliced)
• 3 medium russet potatoes (peeled and diced)
• 3 cloves garlic (minced)
• 6 cups beef broth
• 1 14.5 oz can diced tomatoes (with juice)
• 1 cup frozen green beans
• 1 cup corn kernels (frozen or fresh)
• 1 bay leaf
• 1 tsp dried thyme
• 0.5 tsp black pepper
• 1 tsp salt (adjust to taste)
• 2 tbsp parsley (chopped, for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 2

Season the beef chuck cubes with salt and black pepper, then sear them in the hot oil until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

Step 3

Lower the heat to medium and add the diced onion, sliced carrots, and celery to the pot. Sauté for 5 minutes until the vegetables are slightly softened.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Pour in the beef broth, scraping the bottom of the pot to deglaze and incorporate any browned bits for extra flavor.

Step 6

Return the seared beef to the pot, then stir in the diced tomatoes (with juice), diced potatoes, bay leaf, dried thyme, and an additional pinch of salt and pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes, stirring occasionally.

Step 8

After 60 minutes, add the frozen green beans and corn kernels to the soup. Simmer for another 15-20 minutes until all the vegetables are tender and the flavors are well developed.

Step 9

Taste the soup and adjust the seasoning with more salt or black pepper if needed.

Step 10

Ladle the soup into bowls, garnish with chopped parsley, and serve warm. Enjoy your hearty 'Rick's Vegetable Beef Soup'!

Nutrition Facts

Serving size	(3759.7g)

Amount per serving	% Daily Value*
Calories	2425.3

Total Fat 126.4g	0%
Saturated Fat 42.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 317.5mg	0%
Sodium 8227.1mg	0%
Total Carbohydrate 217.7g	0%
Dietary Fiber 32.7g	0%
Total Sugars 50.4g
Protein 132.6g	0%

Vitamin D 0IU	0%
Calcium 475.8mg	0%
Iron 22.7mg	0%
Potassium 7159.7mg	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: 44.8%

Protein: 20.9%

Carbs: 34.3%