Beef Vegetable Soup
This hearty beef vegetable soup is packed with tender beef, fresh vegetables, and wholesome flavors. It's perfect for a cozy dinner, offering both comfort and nourishment in every bowl.
Equipment
- large pot
Ingredients
- 1.5 lbs beef stew meat
- 2.5 Tbsp olive oil (divided)
- to taste salt
- to taste freshly ground black pepper
- 1.75 cups chopped yellow onion (about 1 large)
- 1.25 cups peeled and chopped carrots (around 3 medium)
- 1 cup chopped celery (approximately 3 medium)
- 1.5 Tbsp minced garlic (about 4 cloves)
- 8 cups low-sodium beef or chicken broth
- 2 14 oz. cans diced tomatoes
- 1.5 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 1 lb red or yellow potatoes chopped into 3/4-inch cubes
- 1.5 cups chopped green beans (trim ends first)
- 1.5 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- In a sizable pot, warm 1 tablespoon of olive oil over medium-high heat.
- Dry the beef using paper towels, season with salt and pepper, and brown half of it in the pot for about 4 minutes, turning halfway through.
- Once browned, set the beef aside on a plate, add another 1/2 tablespoon of oil, and brown the remaining beef.
- With all beef browned, add another tablespoon of oil to the pot, then sauté the onions, carrots, and celery for 3 minutes, followed by the garlic for an additional minute.
- Pour in the broth, mix in the tomatoes, the browned beef, and seasonings. Bring to a boil, then reduce heat, cover, and let it simmer for 30 minutes, stirring occasionally.
- Stir in the potatoes and let it simmer for another 20 minutes. If you prefer softer beans, add them at this step.
- Add the green beans and simmer for another 15 minutes, or until the vegetables and beef reach a tender state.
- Finally, incorporate the corn and peas, allowing to heat through for about 5 minutes. Mix in the parsley and serve hot.