Description
A comforting and hearty vegetable beef soup perfect for chilly nights, filled with tender chunks of beef and vibrant vegetables.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 (14.5 ounces) can diced tomatoes
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, trimmed and chopped
- 1 cup peas
- 1 cup corn kernels
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, approximately 5-7 minutes. Once browned, remove the beef and set it aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 4 minutes until the onion becomes translucent and fragrant.
- Add the browned beef back to the pot. Pour in the beef broth and water, then stir in the canned diced tomatoes. Bring the mixture to a gentle simmer.
- Sprinkle in the sliced carrots, celery, diced potatoes, green beans, peas, corn, bay leaf, thyme, and basil. Stir to combine.
- Season your soup with salt and pepper to taste.
- Bring to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 1.5 to 2 hours, stirring occasionally until the beef is tender.
- Before serving, remove the bay leaf and taste to adjust the seasoning if necessary.
- Serve your soup steaming hot, ideally accompanied by crusty bread or crackers.
Notes
For a deeper flavor, brown the beef in batches to avoid overcrowding the pot. Feel free to add spices or seasonal vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg