Vegetable Beef Soup
Vegetable Beef Soup is the ultimate comfort food and a fantastic way to use up extra veggies from the fridge! It’s hearty, filling, and packed with tender beef and nutritious vegetables. Plus, it’s versatile, so feel free to swap in whatever veggies you have on hand.
Ingredients:
– 1 1/2 lbs beef stew meat
– 2 1/2 Tbsp olive oil, divided
– Salt and freshly ground black pepper
– 1 3/4 cups chopped yellow onion (1 large)
– 1 1/4 cups peeled and chopped carrots (3 medium)
– 1 cup chopped celery (3 medium)
– 1 1/2 Tbsp minced garlic (4 cloves)
– 8 cups low-sodium beef broth or chicken broth
– 2 (14 oz) cans diced tomatoes
– 1 1/2 tsp dried basil
– 1 tsp dried oregano
– 1/2 tsp dried thyme
– 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
– 1 1/2 cups chopped green beans (trim ends first)
– 1 1/2 cups frozen corn
– 1 cup frozen peas
– 1/3 cup chopped fresh parsley
Instructions:
1. **Brown the Beef:**
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper, then add half of the beef to the pot. Brown the beef for about 4 minutes, turning halfway through. Transfer the browned beef to a plate. Add another 1/2 Tbsp oil to the pot and repeat with the remaining beef.
2. **Sauté the Vegetables:**
In the same pot, add the remaining 1 Tbsp oil. Add the chopped onions, carrots, and celery. Sauté for 3 minutes, then add the minced garlic and sauté for 1 more minute.
3. **Add Broth and Seasoning:**
Pour in the broth and diced tomatoes, then add the browned beef, basil, oregano, thyme, and season with salt and pepper. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
4. **Add Potatoes and Green Beans:**
Add the chopped potatoes to the pot and continue to simmer, covered, for 20 minutes. If you prefer very soft green beans, you can add them along with the potatoes.
5. **Cook Until Tender:**
Stir in the green beans and simmer for an additional 15 minutes, or until the beef and all vegetables are tender.
6. **Add Final Ingredients:**
Stir in the frozen corn and peas, simmering for about 5 minutes until heated through. Finish by stirring in the chopped parsley.
7. **Serve:**
Serve the soup warm, and enjoy this comforting, hearty meal.