Vegetable Beef Soup
A cozy and hearty bowl of Vegetable Beef Soup, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 1 pound beef stew meat Choose a good quality cut, such as chuck, for tenderness.
- 2 tablespoons olive oil For sautéing and adding richness.
- 1 medium onion, chopped Brings sweetness to the broth.
- 3 cloves garlic, minced For that aromatic embrace.
- 4 medium carrots, diced Adds natural sweetness and crunch.
- 3 stalks celery, diced Provides a fresh, earthy flavor.
- 4 cups beef broth The soul of the soup; homemade or store-bought.
- 2 medium potatoes, cubed Hearty and filling.
- 1 can diced tomatoes Adds tanginess and depth.
- 2 cups green beans, trimmed and cut Provides vibrant color and nutrients.
- 1 teaspoon dried thyme A comforting herbal note.
- to taste salt and pepper Enhances all the flavors.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the beef stew meat and brown on all sides.
- Once browned, remove the beef and set it aside. In the same pot, add the chopped onion and sauté until softened and golden, about 5 minutes.
- Add the minced garlic and sauté for an additional minute.
- Stir in the carrots and celery, cooking for about 3-4 minutes until they start to soften.
- Return the browned beef to the pot and pour in the beef broth, diced tomatoes, potatoes, green beans, and thyme. Bring it to a gentle boil.
- Once boiling, reduce heat to low, cover, and let it simmer for about 45 minutes, or until the beef is tender. Stir occasionally.
- Season with salt and pepper to taste. Ladle into bowls.
Notes
Feel free to throw in any leftover vegetables you have, or add red pepper flakes for a kick. This soup stores well in the refrigerator for up to 3 days, or can be frozen for later.