Vegetable Beef Soup Recipe

Ingredients:

• 1 pound beef stew meat, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 medium potatoes, diced
• 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
• 1 cup corn (fresh, frozen, or canned)
• 1 can (14.5 ounces) diced tomatoes (with juice)
• 6 cups beef broth (or enough to cover)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the Beef:

• In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides. You may need to do this in batches. Once browned, remove the beef from the pot and set it aside.

1. Sauté Vegetables:

• In the same pot, add the diced onion and garlic. Sauté until the onion is translucent (about 3-5 minutes).

1. Add Remaining Vegetables:

• Stir in the carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.

1. Combine Ingredients:

• Return the browned beef to the pot. Add the green beans, corn, diced tomatoes (with their juice), beef broth, thyme, oregano, and bay leaf. Stir well to combine.

1. Simmer:

• Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add more broth or water if needed.

1. Season and Serve:

• Remove the bay leaf, and season with salt and pepper to taste. If desired, garnish with fresh parsley before serving.

Tips:

• Feel free to substitute or add other vegetables such as peas, zucchini, or bell peppers based on your preferences.
• This soup can be stored in the refrigerator for up to 3-4 days and freezes well.
• For an extra kick, consider adding a dash of hot sauce or a sprinkle of red pepper flakes.

Enjoy your hearty Vegetable Beef Soup! Perfect for a cozy dinner or to share with friends and family.