There’s nothing quite as comforting as a warm bowl of beef vegetable soup, especially on chilly days. This hearty, nutritious soup combines tender chunks of beef with a colorful array of vegetables, all simmered in a flavorful broth.
Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth (low-sodium preferred)
- 2 cups water
- 3 carrots, peeled and sliced
- 2 potatoes, diced
- 2 celery stalks, sliced
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen peas
- 1 cup green beans, trimmed
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions:
- Sear the Beef: In a large pot, heat the olive oil over medium heat. Add the beef and cook until browned on all sides. This step will lock in the beef’s flavor. Remove the beef from the pot and set aside.
- Sauté Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Build the Soup: Return the beef to the pot. Add the beef broth, water, diced tomatoes, potatoes, thyme, oregano, and bay leaf. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 1 to 1.5 hours, or until the beef is tender and the flavors are well-blended.
- Add Peas and Green Beans: About 10 minutes before serving, stir in the frozen peas and green beans. Cook until they are heated through.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving. Garnish with fresh parsley if desired.
Enjoy your hearty bowl of beef vegetable soup with crusty bread or crackers!
