Description
A hearty and comforting beef and vegetable soup, perfect for a chilly evening, packed with tender beef and delicious vegetables.
Ingredients
- 1 ½ lbs beef stew meat
- 2 ½ tbsp olive oil, divided
- Salt and freshly ground 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 tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef or chicken broth
- 2 cans (14 oz each) diced tomatoes with juice
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 lb red or yellow potatoes, cubed (about ¾ inch)
- 1 ½ cups trimmed and chopped green beans
- 1 ½ cups frozen corn
- 1 cup frozen peas
- 1/3 cup fresh chopped parsley
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat. Pat the beef dry, season with salt and pepper, and brown half of it for about 4 minutes, turning halfway. Remove the beef and repeat the process with the remaining beef.
- Add the remaining 1 tbsp olive oil to the pot. Sauté the onions, carrots, and celery for 3 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Stir in the broth and diced tomatoes. Return the browned beef to the pot. Add basil, oregano, thyme, and more salt and pepper to your liking. Bring it all to a boil.
- Reduce the heat, cover the pot, and let it simmer for 30 minutes to let all of those wonderful flavors come together.
- Add the potatoes, cover the pot again, and continue to simmer for another 20 minutes.
- Stir in the green beans and simmer for 15 more minutes until the vegetables are tender.
- Finally, add the corn and peas and simmer for just 5 more minutes. Stir in the fresh parsley right before serving. Serve warm and enjoy your amazing homemade soup
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American