Description
A comforting and nostalgic vegetable beef soup with fall-apart tender beef, perfect for family gatherings.
Ingredients
Scale
- 4 tablespoons oil (canola or avocado)
- 1½ lbs beef chuck roast
- 1¾ tsp kosher salt (divided)
- ¾ tsp black pepper (divided)
- 2 cups diced onion (about 1 large onion)
- 1 cup diced celery (about 2 medium stalks)
- 2 medium carrots (peeled and diced)
- 2 small zucchini (diced)
- 1 can (156 mL/5 1/2 oz) tomato paste
- 1 liter/quart beef broth
- 2 cups water
- 1 cup frozen peas (optional)
- ¼ cup minced parsley (for garnish)
Instructions
- Heat a large Dutch oven over medium-high heat and add 1 tablespoon of oil.
- Season the beef chuck roast with ¾ tsp salt and ¼ tsp pepper, then brown it undisturbed for about 4-6 minutes.
- Remove the beef to a plate once browned.
- Add the remaining oil, diced onion, carrots, and celery, seasoning with 1 tsp salt and sauté for 5 minutes.
- Stir in the tomato paste and cook until darkened, about 2 minutes.
- Pour in the beef broth and return the browned beef to the pot, then add zucchini, ½ tsp black pepper, and 2 cups of water.
- Cover, bring to a boil, then reduce heat to low and simmer for about 2 hours.
- Taste the soup and adjust salt as needed.
Notes
For a gluten-free option, use certified gluten-free beef broth. This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: vegetable soup, beef soup, comfort food, hearty soup
