Pat beef dry with paper towels. Heat 1 tablespoon oil over medium-high heat in a 3-to-4-quart saucepan or stockpot. Add beef. Cook for 5 to 7 minutes or until beef is browned, stirring occasionally. Transfer meat to a bowl using a slotted spoon.
Nothing goes together better than meat and potatoes. Get all of your favorite flavors in this hearty soup.
Servings and Ingredients
|1 lbs. boneless beef chuck roast, cut into 3/4-inch cubes|
|2 tbsp. Gustare Vita olive oil, divided|
|1 c. Hy-Vee Short Cuts chopped white onions|
|2 stalk(s) celery, sliced|
|2 clove(s) garlic, minced|
|5 c. Hy-Vee no-salt-added beef broth|
|1 (14.5-oz.) can Hy-Vee no-salt-added diced tomatoes, undrained|
|2 tbsp. Hy-Vee tomato paste|
|1 tsp. Hy-Vee dried oregano leaves|
|½ tsp. Hy-Vee dried thyme|
|¼ tsp. Hy-Vee ground black pepper|
|1 Hy-Vee dried bay leaf|
|2 c. Yukon gold potatoes, chopped|
|1 (12-oz.) pkg. Hy-Vee That's Smart! frozen mixed vegetables|
|Hy-Vee cracked black pepper, for garnish|
|Fresh parsley, chopped, for garnish|
|Hy-Vee Bakery whole wheat rolls, for serving|
Things To Grab
- Paper towels
- 3-to-4-quart saucepan or stockpot with lid
- Medium bowl
- Slotted spoon
Heat remaining 1 tablespoon oil in saucepan. Add onions, celery, and garlic. Cook over medium heat for 3 to 4 minutes or until nearly tender, stirring occasionally. Return beef to saucepan. Stir in broth, tomatoes, tomato paste, oregano, salt, thyme, ground pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes or until beef is tender.
Add potatoes. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add frozen vegetables; simmer 10 minutes more or until vegetables are tender.
Discard bay leaf. Ladle soup into bowls. Garnish with cracked pepper and parsley, if desired. Serve with rolls, if desired.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 260mg
- Total Carbohydrates: 19g
- Protein: 15g