Old-Fashioned Vegetable Beef Soup

Grandma-style soup with tender chunks of chuck, potatoes, carrots, green beans and corn in a rich tomato-beef broth. Makes a big pot that gets better the next day.

Ingredients

• 1½ lb chuck roast, in ¾-inch cubes
• 2 russet potatoes (1 lb), diced
• 3 carrots, sliced
• 2 ribs celery, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 14.5 oz can diced tomatoes
• 1½ cups crushed tomatoes
• 6 cups beef broth
• 1½ cups green beans, in 1-inch pieces
• 1 cup frozen corn

From your pantry: 1 tbsp oil, 2 tbsp tomato paste, 1 tsp dried thyme, ½ tsp paprika, 1 bay leaf, 1 tsp salt, ½ tsp pepper.

Instructions

1. Pat the beef dry and season with salt and pepper. Brown it in the oil in a large pot over medium-high heat, in two batches, about 4 minutes per batch.
2. Add the onion, celery and carrots and cook 4 minutes. Stir in the garlic, tomato paste, thyme and paprika for 1 minute.
3. Pour in the broth, diced and crushed tomatoes and bay leaf, scraping up the browned bits. Bring to a boil, then cover and simmer gently for 1 hour.
4. Add the potatoes and green beans and simmer, partly covered, until the beef and potatoes are tender, 20 to 25 minutes.
5. Stir in the corn for the last 5 minutes. Remove the bay leaf, taste for salt and pepper and serve.

Tip: A slow, gentle simmer makes chuck tender. A hard boil tightens the meat and turns it chewy.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

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