This hearty beef and vegetable soup is loaded with tender chunks of meat and a colorful blend of vegetables, all simmered in a rich, flavorful broth. It’s the perfect comfort meal for cold days or anytime you want something warm and satisfying.
Ingredients
- 1½ lbs beef stew meat
- 2½ tablespoons olive oil (divided)
- Salt and freshly ground black pepper (to taste)
- 1Âľ cups chopped yellow onion (1 large)
- 1ÂĽ cups chopped carrots (about 3 medium)
- 1 cup chopped celery (about 3 stalks)
- 1½ tablespoons minced garlic (4 cloves)
- 8 cups low-sodium beef or chicken broth
- 2 cans (14 oz each) diced tomatoes
- 1½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 lb potatoes, cut into small cubes
- 1½ cups chopped green beans
- 1½ cups frozen corn
- 1 cup frozen peas
- â…“ cup chopped fresh parsley
Instructions
Step 1: Brown the Beef
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Add half of the beef and cook for about 4 minutes, turning once, until browned. Remove and set aside.
Step 2: Cook the Remaining Beef
Add another ½ tablespoon of olive oil and repeat with the rest of the beef. Transfer to the same plate.
Step 3: Sauté the Vegetables
Add the remaining oil to the pot. Cook onion, carrots, and celery for about 3 minutes until slightly softened. Stir in the garlic and cook for 1 minute.
Step 4: Simmer the Soup Base
Pour in the broth and diced tomatoes. Add the browned beef back to the pot along with basil, oregano, and thyme. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
Step 5: Add Potatoes
Stir in the potatoes, cover, and continue cooking for 20 minutes.
Step 6: Add Green Beans
Add green beans and cook for another 15 minutes, until everything is tender.
Step 7: Finish and Serve
Stir in the corn and peas and cook for 5 more minutes. Add fresh parsley, mix well, and serve hot.
Tip
This soup tastes even better the next day as the flavors blend together even more!