This “Best Ever Easy Vegetable Beef Soup” lives up to its name, offering a rich, savory broth brimming with tender beef and a colorful array of vegetables. It’s a comforting and nutritious meal that’s perfect for a chilly day or any time you crave a wholesome, homemade soup.
Best Ever Easy Vegetable Beef Soup
Ingredients:
Ingredient Quantity
Beef stew meat 1 1/2 lbs
Olive oil, divided 2 1/2 Tbsp
Salt To taste
Freshly ground black pepper To taste
Yellow onion, chopped 1 3/4 cups (1 large)
Carrots, peeled and chopped 1 1/4 cups (3 medium)
Celery, chopped 1 cup (3 medium)
Garlic, minced 1 1/2 Tbsp (4 cloves)
Low-sodium beef broth or chicken broth 8 cups
Diced tomatoes 2 (14 oz.) cans
Dried basil 1 1/2 tsp
Dried oregano 1 tsp
Dried thyme 1/2 tsp
Red or yellow potatoes, chopped into 3/4-inch cubes 1 lb
Green beans, chopped (trim ends first) 1 1/2 cups (5 oz.)
Frozen corn 1 1/2 cups
Frozen peas 1 cup
Fresh parsley, chopped 1/3 cup
Instructions:
Brown the Beef (First Batch): Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef stew meat dry with paper towels (this helps with browning) and season it with salt and pepper. Add half of the seasoned beef to the hot pot and brown for about 4 minutes, turning halfway through to get an even sear on all sides.
Brown the Beef (Second Batch): Transfer the browned beef to a plate. Add another 1/2 tablespoon of olive oil to the pot and repeat the browning process with the remaining half of the beef. Once browned, transfer it to the plate with the first batch.
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