Hearty Beef and Vegetable Soup
This hearty soup combines tender beef stew meat with a medley of fresh and frozen vegetables, all simmered with classic herbs for a comforting, warming meal.
Ingredients
- 1 ½ lbs beef stew meat
- 2 ½ tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 ¾ cups chopped yellow onion (1 large)
- 1 ¼ cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 ½ tablespoons minced garlic (4 cloves)
- 8 cups low-sodium beef or chicken broth
- 2 cans (14 oz each) diced tomatoes
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 lb red or yellow potatoes, cut into ¾-inch cubes
- 1 ½ cups chopped green beans, trimmed (5 oz)
- 1 ½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup chopped fresh parsley
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.
