Vegetable Beef Soup
Components
- One pound (450g) of cubed beef stew meat
- Two tsp olive oil
- One medium onion, finely sliced
- 2–3 minced garlic cloves
- Four cups of water or beef broth
- One 14.5-ounce can of diced tomatoes (with liquid)
- two to three sliced carrots
- two to three celery stems, cut
- two to three chopped potatoes
- One cup of trimmed and chopped green beans
- A single tsp of dried thyme
- One tsp of dehydrated oregano
- To taste, add salt and pepper.
- One cup of frozen corn or peas, optional
- Chopped fresh parsley (for garnish)
Guidelines
Sear the conflict:
- Heat the olive oil in a big pot or Dutch oven over medium-high heat. Sear the meat cubes until they are browned all over. Take out and place the beef aside.
Cooked Vegetables:
- Add the chopped garlic and onion to the same pot. Sauté until softened, about 3–4 minutes.
Include Ingredients:
- Put the steak back in the pot. Add the diced tomatoes, potatoes, celery, carrots, green beans, thyme, and oregano, along with the beef broth. Mix everything together.
Reduce:
- After bringing the soup to a boil, turn down the heat. Once the beef is cooked, cover and simmer for one and a half to two hours.
Last Words:
- In the final ten minutes of simmering, add frozen peas or corn, if using. To taste, add salt and pepper for seasoning.
Serve:
- Spoon soup into bowls; sprinkle with parsley, if desired. Savor with some crusty bread!
Advice:
- Depending on what veggies you have on hand, you can alter the recipe.
- This soup freezes beautifully; simply allow it to cool fully before storing.
Savor your filling bowl of vegetable beef soup!