A hearty and nutritious soup loaded with tender beef, a variety of vegetables, and rich broth. Perfect for a cozy dinner and great for leftovers!
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes, with juice
- 3 large carrots, sliced
- 3 ribs celery, sliced
- 2 large potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef stew meat and brown on all sides. Remove the beef from the pot and set aside.
- Cook the Aromatics:
- In the same pot, add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients:
- Return the browned beef to the pot.
- Pour in the beef broth and water.
- Add the diced tomatoes (with juice), sliced carrots, sliced celery, diced potatoes, green beans, corn, and peas.
- Stir in the dried thyme, dried basil, and bay leaf.
- Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low.
- Cover and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
- Season and Serve:
- Season the soup with salt and pepper to taste.
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
Enjoy your delicious and comforting vegetable beef soup!
