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best vegetable beef soup
best vegetable beef soup

best vegetable beef soup
Picture a cozy kitchen on a crisp autumn day, where the tantalizing aroma of simmering soup fills the air, inviting warmth and comfort with every sip. This is the essence of vegetable beef soup, a humble yet hearty dish that embodies the…
best vegetable beef soup
Source
Ingredients:
1
Servings
  • 1
    lb
     beef stew meat, cubed
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, sliced
  • 2
    item
     celery stalks, sliced
  • 2
    item
     potatoes, diced
  • 1
    item
     can diced tomatoes
  • 960
    ml
     beef broth
  • 480
    ml
     water
  • 1
    item
     salt and pepper to taste
best vegetable beef soup
Instructions:
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the beef cubes to the pot and brown them on all sides.
  3. Add the diced onion and minced garlic to the pot, sautéing until softened and fragrant.
  4. Stir in the carrots, celery, and potatoes, cooking for a few minutes until slightly softened.
  5. Pour in the diced tomatoes, beef broth, and water, stirring to combine.
  6. Season the soup with salt, pepper, and any optional herbs or spices you desire.
  7. Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
  8. Adjust seasoning if necessary, then serve hot with crusty bread or crackers.
  • 1
    lb
     beef stew meat, cubed
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, sliced
  • 2
    item
     celery stalks, sliced
  • 2
    item
     potatoes, diced
  • 1
    item
     can diced tomatoes
  • 960
    ml
     beef broth
  • 480
    ml
     water
  • 1
    item
     salt and pepper to taste
1
Servings
0

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Add the beef cubes to the pot and brown them on all sides.

Add the diced onion and minced garlic to the pot, sautéing until softened and fragrant.

Stir in the carrots, celery, and potatoes, cooking for a few minutes until slightly softened.

Pour in the diced tomatoes, beef broth, and water, stirring to combine.

Season the soup with salt, pepper, and any optional herbs or spices you desire.

Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 1-2 hours, or until the beef is tender and the vegetables are cooked through.

Adjust seasoning if necessary, then serve hot with crusty bread or crackers.

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