Vegetable Beef Soup is the proper cozy soup and such a great way to make use of up all these veggies stocked within the fridge!
It’s completely hearty and filling due to the tender chunks of protein-rich beef and abundance of nutritious greens. Plus it’s a flexible recipe so be happy to interchange veggies with others you might have readily available.
Substances
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly floor black pepper
- 1 3/4 cups chopped yellow onion (1 massive)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef broth or rooster broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb pink or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped inexperienced beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped recent parsley
How To Make Vegetable Beef Soup
Warmth 1 Tbsp olive oil in a big pot over medium-high warmth.
Dab beef dry with paper towels, season with salt and pepper then add half of the meat to pot and brown about 4 minutes, turning midway by way of.
Switch to a plate add one other 1/2 Tbsp oil to pot and repeat course of with remaining half of beef.
Add one other 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Convey to a boil then cut back warmth to low, cowl and simmer, stirring a couple of times all through, for half-hour.
Add potatoes then proceed to simmer, lined, 20 minutes (you can even add inexperienced beans with potatoes for those who like them very tender).
Stir in inexperienced beans and simmer quarter-hour longer, or till the entire veggies and beef are tender.
Pour in corn and peas and simmer till heated by way of, about 5 minutes. Stir in parsley and serve heat.
