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homemade vegetable beef soup
homemade vegetable beef soup

homemade vegetable beef soup
homemade vegetable beef soup
Source
Ingredients:
1
Servings
  • 1
    lb
     (450 g) beef stew meat or chuck roast, cut into bite-sized pieces
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 3
    item
     garlic cloves, minced
  • 3
    item
     carrots, peeled and sliced
  • 3
    item
     celery stalks, sliced
  • 2
    item
     potatoes, peeled and diced
  • 240
    ml
     green beans, trimmed and cut into 1-inch pieces
  • 240
    ml
     corn kernels (fresh or frozen)
  • 240
    ml
     peas (fresh or frozen)
  • 1
    item
     can (14.5 oz) diced tomatoes
  • 1440
    ml
     beef broth or water
  • 1
    tbsp
     tomato paste
  • 1
    tsp
     dried thyme
  • 1
    item
     bay leaf
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley for garnish (optional)
homemade vegetable beef soup
Instructions:
  1. Brown the Beef: Heat the olive oil in a large pot over medium heat. Add the beef pieces and cook until browned on all sides. Remove the beef from the pot and set it aside.
  2. Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
  3. Combine Ingredients: Return the beef to the pot, then add the diced potatoes, green beans, and canned tomatoes (with juice). Stir in the tomato paste, thyme, and bay leaf.
  4. Add Broth and Simmer: Pour in the beef broth, stirring to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 to 1 1/2 hours, or until the beef is tender.
  5. Add Final Vegetables: In the last 10-15 minutes of cooking, add the corn and peas. Taste the soup and season with salt and pepper as needed.
  6. Serve: Remove the bay leaf and discard it. Ladle the soup into bowls and garnish with fresh parsley if desired.
  • 1
    lb
     (450 g) beef stew meat or chuck roast, cut into bite-sized pieces
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 3
    item
     garlic cloves, minced
  • 3
    item
     carrots, peeled and sliced
  • 3
    item
     celery stalks, sliced
  • 2
    item
     potatoes, peeled and diced
  • 240
    ml
     green beans, trimmed and cut into 1-inch pieces
  • 240
    ml
     corn kernels (fresh or frozen)
  • 240
    ml
     peas (fresh or frozen)
  • 1
    item
     can (14.5 oz) diced tomatoes
  • 1440
    ml
     beef broth or water
  • 1
    tbsp
     tomato paste
  • 1
    tsp
     dried thyme
  • 1
    item
     bay leaf
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley for garnish (optional)
1
Servings
0

Brown the Beef: Heat the olive oil in a large pot over medium heat. Add the beef pieces and cook until browned on all sides. Remove the beef from the pot and set it aside.

Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.

Combine Ingredients: Return the beef to the pot, then add the diced potatoes, green beans, and canned tomatoes (with juice). Stir in the tomato paste, thyme, and bay leaf.

Add Broth and Simmer: Pour in the beef broth, stirring to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 to 1 1/2 hours, or until the beef is tender.

Add Final Vegetables: In the last 10-15 minutes of cooking, add the corn and peas. Taste the soup and season with salt and pepper as needed.

Serve: Remove the bay leaf and discard it. Ladle the soup into bowls and garnish with fresh parsley if desired.

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