Description
A cozy and hearty vegetable beef soup perfect for chilly days.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium potato, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups beef broth
- 1 cup green beans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the carrots, celery, and potato to the pot. Cook for another 5 minutes, stirring occasionally.
- Return the browned beef to the pot. Add the diced tomatoes, beef broth, green beans, thyme, oregano, bay leaves, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
- Remove the bay leaves before serving. Garnish with fresh parsley.
Notes
- For a spicier kick, add a diced jalapeño or a teaspoon of red pepper flakes.
- Substitute the beef with ground turkey or chicken for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg