Instructions
In a large pot, brown the beef over medium heat. Remove and set aside.
In the same pot, sauté the onion and garlic until fragrant. Add carrots, celery, and potatoes; cook until slightly softened.
Return the beef to the pot. Stir in diced tomatoes, beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour, or until beef is tender.
Taste and adjust seasonings. Serve hot, garnished with fresh parsley (optional).
Variations
- Keto Version: Omit potatoes; substitute with cauliflower or turnips. Use beef bone broth for extra richness.
Frequently Asked Questions
- Q: Can I use a slow cooker?
A: Yes! Brown the meat and sauté vegetables separately. Then, combine everything in the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. - Q: Can I freeze leftovers?
A: Yes! Cool completely, then store in airtight containers for up to 3 months.
Enjoy!
This vegetable beef soup is a hearty and delicious meal perfect for any occasion. Enjoy the warmth and flavor!
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