Hearty Vegetable Beef Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 beef dry and season with salt and pepper. Brown half of the beef in the pot for about 4 minutes, turning halfway. Repeat with the remaining beef.
Add remaining 1 tbsp olive oil, then sauté onions, carrots, and celery for 3 minutes. Add garlic and cook for 1 more minute.
Stir in broth and diced tomatoes. Return browned beef to the pot. Add basil, oregano, thyme, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
Add potatoes, cover, and simmer for 20 minutes.
Stir in green beans and simmer for another 15 minutes until tender.
Add corn and peas, simmer for 5 more minutes.
Stir in parsley before serving. Serve warm and enjoy!