Vegetable Beef Soup
Ingredients
The beef and oil
-
1½
lbs
beef stew meat
-
2½
Tbsp
olive oil
-
to taste
salt
-
to taste
black pepper
The vegetables
-
1¾
cups
chopped yellow onion
-
1¼
cups
peeled and chopped carrots
-
1
cup
chopped celery
-
1½
Tbsp
minced garlic
-
1
lb
red or yellow potatoes
-
1½
cups
chopped green beans
-
1½
cups
frozen corn
-
1
cup
frozen peas
-
⅓
cup
chopped fresh parsley
The broth and herbs
-
8
cups
low-sodium beef broth or chicken broth
-
2
14 oz cans
diced tomatoes
-
1½
tsp
dried basil
-
1
tsp
dried oregano
-
½
tsp
dried thyme
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat and brown half of the beef for about 4 minutes.
- Transfer the browned beef to a plate and repeat with the remaining beef.
- Add another 1 Tbsp of oil to the pot, then sauté onions, carrots, and celery for 3 minutes, followed by garlic for 1 minute.
- Pour in the broth, tomatoes, browned beef, basil, oregano, thyme, and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add potatoes and continue to simmer, covered, for 20 minutes. Optionally, add green beans with the potatoes.
- Stir in green beans and simmer for an additional 15 minutes until all vegetables and beef are tender.
- Add corn and peas, simmer until heated through for about 5 minutes.
- Mix in parsley and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
344
Total fat
11g
Total carbohydrates
30g
Total protein
24g
Sodium
581mg
Cholesterol
66mg
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