Vegetable Beef Soup

This hearty Vegetable Beef Soup is the perfect comfort food for cold days, offering a nourishing blend of tender beef, fresh vegetables, and aromatic herbs. Each spoonful is packed with rich flavors, making it a satisfying and wholesome meal for the whole family.

Ingredients:

• 1 1/2 lbs beef stew meat
• 2 1/2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/4 cups peeled and chopped carrots (3 medium)
• 1 cup chopped celery (3 medium)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef broth or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley

Instructions:

1. Brown the Beef:

• Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Dab the beef dry with paper towels and season with salt and pepper.
• Add half of the beef to the pot, browning it for about 4 minutes, turning halfway through. Transfer the browned beef to a plate.
• Add another 1/2 tablespoon of olive oil to the pot and repeat the browning process with the remaining beef. Transfer the second batch to the plate as well.

1. Sauté Vegetables:

• Add the remaining 1 tablespoon of olive oil to the now empty pot. Add the chopped onions, carrots, and celery, sautéing for about 3 minutes until they begin to soften.
• Add the minced garlic and sauté for another minute until fragrant.

1. Combine Ingredients:

• Pour in the broth, diced tomatoes, and return the browned beef to the pot. Add the dried basil, oregano, thyme, and season with salt and pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.

1. Add Potatoes and Green Beans:

• Add the chopped potatoes to the pot, continuing to simmer, covered, for 20 minutes. If you prefer very soft green beans, you can add them at this stage as well.

1. Final Simmer:

• Stir in the green beans and simmer for an additional 15 minutes, or until all the vegetables and beef are tender.

1. Finish and Serve:

• Add the frozen corn and peas, simmering until heated through, about 5 minutes.
• Stir in the chopped fresh parsley just before serving. Serve the soup warm.

Tips:

• **
• Browning the Beef: Ensure the beef is well browned for maximum flavor. This step adds depth to the soup, so don’t rush it.
• Vegetable Variations: Feel free to add or substitute vegetables based on what you have on hand. For example, zucchini or bell peppers can be excellent additions.
• Herb Adjustments: Fresh herbs can be used instead of dried for a brighter flavor. If using fresh herbs, double the amount.
• Consistency: If you prefer a thicker soup, reduce the broth by 1-2 cups. For a thinner soup, add a bit more broth or water.
• Leftovers: This soup stores well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat gently on the stove or in the microwave.
• Serving Suggestions: Serve this soup with a side of crusty bread or a simple green salad for a complete meal.

Enjoy this comforting and nutritious Vegetable Beef Soup that’s perfect for warming up on a chilly day!