One Pot Beef and Vegetable Soup
As soon as September comes, it feels more like fall and that means… soup. This hearty recipe is a classic and loaded with veggies for a filling meal. You can easily customize by adding or leaving out some of the vegetables and it stores great in the refrigerator for future meals.
Ingredients
- 2-3 lbs chuck roast cut into 1-inch chunks
- 1 tsp salt
- 1/2 tsp coarse ground black pepper
- 2 tbsp vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 28 oz diced tomatoes
- 1 bay leaf
- 1 tsp Italian seasoning
- 1 tbsp Worcestershire sauce
- 2 carrots cut into 1-inch pieces
- 2 ribs celery cut into 1-inch pieces
- 2 Yukon potatoes cut into 1-inch pieces
- 1 cup green beans cut into 1-inch pieces
- 1 cup corn
Instructions
- Season beef with salt and pepper. Heat olive oil over medium-high heat in a large pot and add beef in batches, cooking until browned, about 2 minutes per side. Reduce heat to medium and add onion and garlic. Cook 2 minutes more.
- Add broth, tomatoes, bay leaf, Italian seasoning and Worcestershire sauce. Bring to a boil, reduce heat and simmer 30 minutes or until beef is fork-tender. Add carrots, celery and potatoes and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more until vegetables are tender. Season with salt and pepper to taste and serve.