Description
A hearty and comforting beef vegetable soup packed with tender beef chunks, a variety of vegetables, and rich savory broth. Perfect for a cozy meal.
Ingredients
Units
Scale
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add beef and cook until browned on all sides.
- Add chopped onion and garlic, and cook until softened, about 3 minutes.
- Stir in carrots, celery, and potatoes. Cook for another 5 minutes.
- Add diced tomatoes, beef broth, thyme, and basil. Bring to a boil.
- Reduce heat and simmer for 45 minutes, or until beef and vegetables are tender.
- Add green beans and corn. Simmer for an additional 10-15 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- You can use frozen vegetables if fresh are not available.
- For extra flavor, add a bay leaf while simmering and remove before serving.
- This soup freezes well and can be stored for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg