Warm your soul with a hearty bowl of vegetable beef soup, brimming with tender meat and nutritious vegetables. Follow this recipe to create a comforting meal perfect for any occasion.
Ingredients:
- 2 tablespoons olive oil
- 2 pounds beef stew meat
- ¾ teaspoon Kosher salt or to taste
- ½ teaspoon black pepper
- 1 ½ cups chopped yellow onion
- 3 ribs celery chopped
- 2 tablespoons balsamic vinegar
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 4 cups low sodium beef broth
- 15 ounces diced tomatoes
- 1 bay leaf
- ½ pound Yukon gold potatoes (about 2 medium), chopped into ¾-inch pieces
- 3 carrots, chopped into ¼-inch pieces
- 1 cup chopped green beans (1-inch pieces), fresh or frozen
- 1 cup frozen peas
- Chopped fresh parsley (optional, for serving)
Instructions:
- Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Brown the beef in two batches, seasoning each half with salt and pepper. Remove the meat to a clean plate.
- Add the onion, celery, and balsamic vinegar to the pot. Cook until softened, stirring occasionally.
- Add the garlic, Italian seasoning, dried thyme, and tomato paste. Cook for 1 minute.
- Add the beef broth, diced tomatoes, bay leaf, and browned beef to the pot. Bring to a simmer, then cover and cook for 1 hour.
- Stir in the potatoes, carrots, and green beans. Cover and simmer until the carrots are tender, about 35-45 more minutes, adding the frozen peas during the last 5 minutes of cooking.
- Remove and discard bay leaf. Taste and adjust seasoning if needed. Serve garnished with chopped fresh parsley.
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Conclusion:
Vegetable beef soup is a comforting and nutritious dish that’s perfect for chilly days or whenever you need a satisfying meal. With tender beef and a variety of vegetables, it’s sure to become a family favorite.
FAQs:
- Can I use different vegetables in this soup?
- How can I make this soup vegetarian?
- Can I freeze leftover vegetable beef soup?
- What can I serve with vegetable beef soup?
- Can I make this soup in a slow cooker?