Vegetable Beef Soup


1 1/2 lbs beef stew meat

2 1/2 Tbsp olive oil, divided Salt and freshly ground black pepper

1 3/4 cups chopped yellow onion (1 large)

1 1/4 cups peeled and chopped carrots (3 medium)

1 cup chopped celery (3 medium)

1 1/2 Tbsp minced garlic (4 cloves)

8 cups low-sodium beef broth or chicken broth

2 (14 oz.) cans diced tomatoes

1 1/2 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1 lb red or yellow potatoes, chopped into

3/4-inch cubes

1 1/2 cups (5 oz.) chopped green beans (trim ends first)

1 1/2 cups frozen corn

1 cup frozen peas

1/3 cup chopped fresh parsley


Heat 1 Tbsp olive oil in an enormous pot over medium-high hotness.
Touch hamburger dry with paper towels, season with salt and pepper then add half of the meat to pot and brown around 4 minutes, turning partially through.
Move to a plate add another 1/2 Tbsp oil to pot and rehash process with staying half of hamburger.
Add another 1 Tbsp oil to now purge pot then, at that point, add onions, carrots, and celery then, at that point, saute 3 minutes, add garlic saute brief longer.
Pour in stock, tomatoes, cooked hamburger, basil, oregano, thyme and season with salt and pepper. Heat to the point of boiling then, at that point, lessen hotness to low, cover and stew, mixing on more than one occasion all through, for 30 minutes.
Add potatoes then keep on stewing, covered, 20 minutes (you can likewise add green beans with potatoes assuming that you like them extremely delicate).
Mix in green beans and stew 15 minutes longer, or until the veggies as a whole and hamburger are delicate.
Pour in corn and peas and stew until warmed through, around 5 minutes. Mix in parsley and serve warm.

Enjoy !

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