Description
A comforting and hearty vegetable beef soup packed with nutritious ingredients and rich flavors.
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium potato, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup green beans, trimmed and cut into 1-inch pieces
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the 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 sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
- Stir in the carrots, celery, and potato, and cook for another 5 minutes until the vegetables start to soften.
- Return the browned beef to the pot. Add the diced tomatoes (with juice), beef broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, or until the beef is tender.
- In the last 10 minutes of cooking, add the frozen peas and green beans. Stir to combine and heat through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or a dash of hot sauce while cooking.
- Substitute the beef with ground turkey or chicken for a lighter version, and adjust the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg