Vegetable Beef Soup is a great and comforting dish that is perfect for using up all the vegetables you have in the fridge.
It is very satisfying and filling because it has tender pieces of beef full of protein and lots of healthy vegetables. Also, this recipe is flexible, so feel free to use different vegetables if you have them available.
List of items needed to make a dish.
1 and a half pounds of beef stew meat
2 and a half tablespoons of olive oil, divided.
Salt and freshly ground black pepper
1 and 3/4 cups of chopped yellow onion, which is equivalent to 1 large onion.
1 and 1/4 cups of carrots, peeled and chopped, which is about 3 medium-sized carrots.
1 cup of celery, chopped (equivalent to 3 medium stalks)
1 and a half tablespoons of chopped garlic, which is equivalent to 4 cloves.
8 cups of low-salt beef or chicken broth
2 cans of diced tomatoes, each weighing 14 ounces.
One and a half teaspoons of dried basil.
1 teaspoon of dried oregano
Half a teaspoon of dried thyme.
1 pound of red or yellow potatoes, cut into small cubes measuring 3/4 inches.
1 1/2 cups of chopped green beans (5 oz.) – remember to cut off the ends.
1 and a half cups of frozen corn
1 cup of peas that are frozen.
1/3 cup of fresh parsley, chopped.
How to Prepare Beef and Vegetable Soup
Heat one tablespoon of olive oil in a big pot on medium-high heat.
Pat the beef with paper towels to remove excess moisture. Season it with salt and pepper. Place half of the beef in the pot and cook until browned, about 4 minutes, turning it halfway through.
Put on a plate. Add another half tablespoon of oil to the pot and repeat the same steps with the rest of the beef.
Put one more tablespoon of oil in the pot that is now empty. Add onions, carrots, and celery. Cook for 3 minutes, then add garlic and cook for 1 more minute.
Add broth, tomatoes, cooked beef, basil, oregano, thyme, and salt and pepper to taste. Heat until boiling, then lower the heat, cover, and let it cook gently for 30 minutes, stirring occasionally.
Put the potatoes in the pot and let them cook for 20 minutes with the lid on. If you prefer, you can also add green beans along with the potatoes if you want them to be very tender.
Add green beans to the mixture and let it cook for another 15 minutes, or until the vegetables and beef are soft.
Add corn and peas and cook until they are warm, approximately 5 minutes. Add parsley and serve while hot.