Ingredients and Weight:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 4 cups water
- 1 cup chopped green beans
- 1 cup chopped peas
- 1 cup chopped corn
- 1 cup chopped potatoes
- 1/2 cup chopped tomatoes
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season the beef cubes with salt and pepper.
- Heat a large pot or Dutch oven over medium-high heat.
- Brown the beef cubes in batches, removing them once they are browned on all sides.
- Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
- Add the beef broth and water to the pot and bring to a boil.
- Reduce heat to low, add the beef cubes, and simmer for 1 hour.
- Add the green beans, peas, corn, potatoes, and tomatoes to the pot and simmer for 30 minutes.
- Stir in the parsley and season with salt and pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 25 grams
- Protein: 20 grams
Dish Characteristics:
- Hearty and comforting
- Rich in vegetables and nutrients
- Perfect for a cold winter night
User Comments:
- "This soup is absolutely delicious! It's so flavorful and comforting."
- "I love that I can use any vegetables I have on hand."
- "This is the perfect soup for a crowd."
- "I make this soup all the time and it's always a hit with my family."
- "I highly recommend this recipe to anyone who loves homemade soup."
Special Precautions and Tips:
- If you don't have beef broth, you can use chicken broth instead.
- You can also add other vegetables to the soup, such as mushrooms, bell peppers, or zucchini.
- If you want a thicker soup, you can add a cornstarch slurry (equal parts cornstarch and water) to the soup and simmer until thickened.
- Leftover soup can be stored in the refrigerator for up to 3 days.
