Vegetable Beef Soup
This hearty Vegetable Beef Soup is a classic comfort food that’s packed with flavor and perfect for a chilly day. It’s a simple yet satisfying dish with a rich broth, tender beef, and a variety of vegetables.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef Stew Meat | 1 1/2 lbs |
| Olive Oil | 2 1/2 Tbsp |
| Salt and Pepper | To taste |
| Yellow Onion, chopped | 1 3/4 cups (1 large) |
| Carrots, peeled and chopped | 1 1/4 cups (3 medium) |
| Celery, chopped | 1 cup (3 medium) |
| Garlic, minced | 1 1/2 Tbsp (4 cloves) |
| Beef Broth or Chicken Broth (low-sodium) | 8 cups |
| Diced Tomatoes (14 oz cans) | 2 |
| Dried Basil | 1 1/2 tsp |
| Dried Oregano | 1 tsp |
| Dried Thyme | 1/2 tsp |
| Potatoes, chopped (3/4-inch cubes) | 1 lb (red or yellow) |
| Green Beans, chopped (trim ends) | 1 1/2 cups (5 oz) |
| Frozen Corn | 1 cup |
| Frozen Peas | 1 cup |
| Fresh Parsley, chopped | 1/3 cup |
Instructions:
-
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.
- Brown half of the beef in the pot for about 4 minutes per side.
- Transfer the browned beef to a plate.
- Repeat with the remaining beef, adding another 1/2 Tbsp olive oil to the pot.
-
Sauté Vegetables:
- Add another 1 Tbsp olive oil to the pot.
- Add the onions, carrots, and celery and sauté for 3 minutes.
- Add the garlic and sauté for 1 minute more.
-
Simmer the Soup:
- Pour in the beef broth, diced tomatoes, browned beef, basil, oregano, and thyme.
- Season with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
-
Add Potatoes and Green Beans:
- Add the potatoes to the pot and continue to simmer, covered, for 20 minutes.
- (If you prefer very soft green beans, add them with the potatoes.)
-
Add Remaining Vegetables:
- Stir in the green beans and simmer for 15 minutes more, or until all vegetables and beef are tender.
- Add the corn and peas and simmer for 5 minutes to heat through.
-
Serve:
- Stir in the chopped parsley.
- Serve the soup warm.
Tips & Variations
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- Add more vegetables: Feel free to add other vegetables to the soup, such as zucchini, mushrooms, or spinach.
- Make it heartier: Add barley, pasta, or dumplings to the soup for a more filling meal.
- Slow Cooker Option: This soup can also be made in a slow cooker. 1 Brown the beef as directed, then add all ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 4-6 hours.
- Freeze for later: This soup freezes well. Let it cool completely before transferring to an airtight container and freezing for up to 3 months.
Enjoy this comforting and flavorful Vegetable Beef Soup!
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