Winter Vegetable and Beef Soup
A hearty winter soup featuring tender chunks of beef chuck roast simmered with seasonal vegetables including carrots, cabbage, potatoes, and corn in a rich beef broth. Perfect for cold weather comfort.
Ingredients
- •2 tablespoons olive oil
- •2 pounds boneless beef chuck roast
- •4 large carrots
- •1 large onion
- •6 cloves garlic
- •3 small bay leaves
- •2 tablespoons fresh thyme
- •6 cups beef broth
- •1 can diced tomatoes
- •3 cups green cabbage
- •2 large Yukon Gold potatoes
- •1 cup frozen corn kernels
- •1 cup frozen peas
Cooking Instructions
- 1.
Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes. Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes. Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes. Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.
65 min
