Eye of round can make a deeply satisfying pot of soup, but it asks for a little care. This cut comes from the rear leg of the cow, so it is lean, firm, and full of beefy flavor. Treat it like a fatty chuck roast and it can turn dry or chewy. Cook it gently, season it well, and slice it the right way, and it becomes a tender, flavorful addition to brothy soups, vegetable soups, noodle soups, and hearty stews.

A good beef and vegetable soup should taste like it simmered all afternoon, even when it fits into a busy weeknight. This Sopa de Carne con Verduras brings together tender beef, sweet vegetables, savory broth, and Angel Dust Soup Seasoning for a bowl that feels warm, practical, and deeply satisfying.