Description
Homemade Beef Vegetable Soup – an easy and delicious winter soup that is so easy to make! Filled with real, simple ingredients, your whole family will love this!
Ingredients
Scale
- 1 tablespoon olive oil (or avocado oil)
- 1.5 lb – 2 lbs beef round steak, cut into 1 inch pieces
- kosher salt and pepper
- 3 teaspoons garlic, minced, divided
- 1 yellow onion, diced
- 4 celery stalks, sliced
- 3 large carrots, peeled and sliced
- 1 bay leaf
- 48oz (6 cups) beef broth
Instructions
- Bring dutch oven to medium heat.
- Add oil and garlic. Move around as 1 teaspoon garlic becomes fragrant, about 1-2 minutes.
- Add beef and sprinkle with salt and pepper.
- Stir beef as it sears, allowing it to cook about 5-6 minutes. It doesn’t need to be cooked fully, just seared on the outside.
- Remove beef from pot and place on a large plate. Set aside.
- Add 2 teaspoon garlic and move around until fragrant, about 1-2 minutes.
- Add celery, onion and carrots.
- Stir as they cook, about 3 minutes.
- Add beef broth, bay leaf and beef (along with any juices that have settled on the plate).
- Stir and bring to a boil. Reduce to a low simmer and cover for 45-60 minutes.
- Remove cover and test tenderness of vegetables and taste. If vegetables aren’t done to your liking, cover and continue simmering in 15 minute increments. Taste and add additional salt or pepper, as desired.
- Serve immediately.
Notes
- Whole30/Paleo: check the beef broth ingredients to make sure it’s compliant.
- Seasoning: Make sure to taste the broth at the end and adjust seasoning. Beef broths can vary in salt level so much. The broth I used didn’t require any additional seasoning, but that may not be the case for all broths.
- Storage: leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 161
- Sugar: 2.9 g
- Sodium: 637.5 mg
- Fat: 4.9 g
- Carbohydrates: 6.1 g
- Protein: 22.4 g
- Cholesterol: 52 mg