Vegetable beef soup
Ingredients
- 1 1/2 pounds beef stew meat
- 2 1/2 tablespoons olive oil, divided
- Salt, freshly ground black pepper
- 1 3/4 cups (1 large) chopped yellow onion
- Peel; 1 1/4 cups (3 medium) chopped carrots
- 1 cup (3 medium) chopped celery
- 1 1/2 tablespoons (4 cloves) minced garlic
- 8 cups low-sodium beef or chicken broth
- Diced tomatoes 2 (14 oz.) cans
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 pound red or yellow potatoes, cut into 3/4-inch cubes
- Chopped green beans 1 1 /2 cup (5 oz) (truncate ends).
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Vegetable beef soup
Directions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
Gently pat dry the beef with kitchen paper, season with salt and pepper, add half of the beef to the pot, and fry for about 4 minutes, turning halfway through.
Transfer to a plate, add another half tablespoon of oil to the pan, and repeat the process with the other half of the beef.
Add another tablespoon of oil to the empty pot, add the onions, carrots, and celery and fry for 3 minutes, then add the garlic and fry for another minute.
Pour in the broth, tomatoes, browned beef, basil, oregano, and thyme, and season with salt and pepper. Once it boils, reduce the heat to low, cover and simmer for about 30 minutes, stirring once or twice.
Add the potatoes, cover and simmer for another 20 minutes (you can also add green beans along with the potatoes if you like them very tender).
Add the green beans and simmer for another 15 minutes or until all the vegetables and beef are tender.
Add corn and peas and cook until heated through, about 5 minutes. Stir in the parsley and serve warm.