Description
A hearty and comforting beef vegetable soup loaded with tender chunks of beef, colorful vegetables, and savory broth, perfect for a wholesome meal.
Ingredients
Units
Scale
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, chopped
- 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 onion and garlic to the pot and sauté until softened.
- Pour in the beef broth and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add carrots, celery, and potatoes. Cook for 15 minutes.
- Stir in green beans, corn, peas, and diced tomatoes with their juice.
- Season with thyme, basil, salt, and pepper. Simmer for another 15-20 minutes until vegetables are tender and beef is fully cooked.
- Taste and adjust seasonings if needed. Serve hot.
Notes
- You can use leftover roast beef instead of stew meat for quicker preparation.
- Frozen vegetables can be substituted for fresh ones.
- For a thicker soup, mash a few potatoes or add a tablespoon of tomato paste.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 45mg