Description
A comforting and hearty vegetable beef soup packed with nutritious vegetables and tender beef, perfect for a cozy meal.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium potato, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen green beans
- 1 cup corn (fresh or frozen)
- 1 bay leaf
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the meat and set aside.
- In the same pot, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Return the browned beef to the pot. Add the carrots, celery, potato, diced tomatoes, beef broth, thyme, oregano, salt, pepper, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and let simmer for about 1 hour, stirring occasionally.
- After 1 hour, add the green beans and corn. Continue to simmer for an additional 20-30 minutes, or until the vegetables are tender.
- Remove the bay leaf before serving. Adjust seasoning if necessary. Serve hot.
Notes
- For a richer flavor, consider adding a splash of Worcestershire sauce or a tablespoon of tomato paste during cooking.
- To make it a bit spicier, add a pinch of red pepper flakes or a diced jalapeño.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg