Vegetable Beef Soup
This Vegetable Beef Soup is hearty, flavorful, and perfect for any occasion. Enjoy!
Ingredients
- 1 ½ lbs beef stew meat
- 2 ½ tablespoon olive oil divided
- Salt and freshly ground black pepper
- 1 ¾ cups chopped yellow onion 1 large
- 1 ¼ cups peeled and chopped carrots 3 medium
- 1 cup chopped celery 3 medium
- 1 ½ tablespoon minced garlic 4 cloves
- 8 cups low-sodium beef broth or chicken broth
- 2 14 oz. cans diced tomatoes
- 1 ½ teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 lb red or yellow potatoes chopped into ¾-inch cubes
- 1 ½ cups chopped green beans trim ends
- 1 ½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Dab beef dry and season with salt and pepper. Brown half of the beef, transfer to a plate, and repeat with another ½ tablespoon oil for the remaining beef.
- Add 1 tablespoon oil to the pot and sauté the onions, carrots, and celery for 3 minutes. Add garlic and cook for 1 minute.
- Pour in broth, tomatoes, and add the browned beef, basil, oregano, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes.
- Add potatoes and simmer for 20 minutes.
- Stir in green beans and simmer for 15 minutes or until vegetables and beef are tender.
- Add corn and peas and simmer for 5 minutes. Stir in parsley and serve warm.
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