Vegetable Beef Soup

A hearty bowl of vegetable beef soup is the ideal comfort food, and it’s also a great way to use up those excess vegetables in your fridge!

With its abundance of healthy veggies and delicate pieces of protein-rich beef, it’s the ideal full meal. Also, feel free to use any vegetables you happen to have on hand; the recipe is quite adaptable.

Soup with Beef and Vegetables Save

One and a half pounds of beef stew meat, split, and two and a half tablespoons of olive oil

Black pepper, freshly ground, and salt

1 big onion, cut into 3/4 cup halves

Three medium-sized carrots, peeled and diced to a 1/4 cup each

1/3 cup of chopped celery

3/4 tablespoons of minced garlic (four cloves)

8 cups of chicken or beef broth with little salt

Tomato dice from two 14-ounce cans

150 milligrams of dried basil

Dry oregano, 1 teaspoon

Half a teaspoon of dried thyme

Potatoes, either red or yellow, 1 pound, cubed to a 3/4-inch thickness

1.5 cups (5 ounces) of green beans, diced (start by trimming the ends)

corn, frozen, 1 and 1/2 cups

1 cup of peas, frozen

fresh parsley, 1/3 cup chopped

Beef and Vegetable Soup Recipe

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Heat Over medium-high heat, add 1 tablespoon of olive oil to a large saucepan.

After patting the meat dry with paper towels, add salt and pepper. Brown half of the beef in a skillet over medium heat for 4 minutes, flipping once.

Place onto a serving platter. proceed with the second half of the steak in the same way, adding 1/2 tablespoon of oil to the pot each time.

After the saucepan is no longer full, add 1 tablespoon of oil and sauté the onions, carrots, and celery for 3 minutes. After that, add the garlic and continue sautéing for 1 minute.

Add the meat, tomatoes, broth, oregano, thyme, basil, and season with pepper and salt. Simmer, covered, over low heat for 30 minutes, stirring once or twice, after coming to a boil.

After adding the potatoes, cover and cook for 20 minutes. If you want your potatoes extremely soft, you may also add green beans.

Once the meat and vegetables are cooked, stir in the green beans and continue simmering for another 15 minutes.

Simmer the corn and peas for about 5 minutes, or until they are cooked through. Before serving heated, mix in the parsley.