Description
A hearty and comforting beef vegetable soup filled with tender beef chunks, a medley of vegetables, and savory broth, perfect for a cozy meal.
Ingredients
Units
Scale
- 1 lb beef stew meat, cut into cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels
- 1 cup peas
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add beef and brown on all sides.
- Add diced onion and minced garlic, cooking until fragrant and translucent.
- Pour in beef broth and water, bringing the mixture to a boil.
- Reduce heat and simmer for 45 minutes, or until beef is tender.
- Add carrots, celery, and potatoes. Simmer for 15 minutes.
- Stir in green beans, corn, peas, diced tomatoes, thyme, and basil. Season with salt and pepper.
- Continue simmering for an additional 15-20 minutes until all vegetables are tender.
- Adjust seasoning as needed before serving hot.
Notes
- For a richer flavor, sear the beef in batches to avoid overcrowding the pot.
- Feel free to add other vegetables like zucchini or spinach.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg