Description
A comforting and hearty vegetable beef soup that is perfect for chilly days.
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups beef broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups baby spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
- Add the carrots, celery, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
- Return the browned beef to the pot. Add the diced tomatoes, beef broth, green beans, thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
- If using, stir in the baby spinach during the last 5 minutes of cooking. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can add 1-2 tablespoons of cornstarch mixed with cold water during the last 10 minutes of cooking.
- Substitute the beef with ground turkey or chicken for a lighter version, adjusting the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg