Hearty Beef and Vegetable Soup

Ingredients:

INGREDIENTS AMOUNT

Beef stew meat 1 ½ lbs

Olive oil, divided 2 ½ tablespoons

Salt and freshly ground black pepper To taste

Chopped yellow onion (1 large) 1 ¾ cups

Peeled and chopped carrots (3 medium) 1 ¼ cups

Chopped celery (3 medium) 1 cup

Minced garlic (4 cloves) 1 ½ tablespoons

Low-sodium beef or chicken broth 8 cups

Diced tomatoes 2 cans (14 oz)

Dried basil 1 ½ tsp

Dried oregano 1 tsp

Dried thyme ½ tsp

Red or yellow potatoes, cut into ¾-inch cubes 1 lb

Chopped green beans (trimmed) 1 ½ cups (5 oz)

Frozen corn 1 ½ cups

Frozen peas 1 cup

Chopped fresh parsley 1/3 cup

How To Make Vegetable Beef Soup:

Step 1: Brown Half 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. Add half the beef and brown for about 4 minutes, turning once.

Step 2: Brown Remaining Beef

Remove the first batch to a plate. Add ½ tbsp oil and brown the remaining beef, then transfer it to the plate as well.

Step 3: Sauté Aromatics

Add 1 tbsp oil to the empty pot. Sauté the onions, carrots, and celery for 3 minutes, then add garlic and cook 1 more minute.

Step 4: Simmer Broth and Beef

Pour in the broth, diced tomatoes, browned beef, basil, oregano, thyme, and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.

Step 5: Add Potatoes

Add the potatoes and continue to simmer, covered, for 20 minutes. (Green beans can be added now if you prefer them very soft.)

Step 6: Finish Cooking Vegetables

Stir in green beans and simmer 15 more minutes, until beef and vegetables are tender.

Step 7: Add Frozen Veggies and Serve

Mix in corn and peas, simmer 5 minutes until heated through. Stir in parsley and serve hot.