Name: Hearty Beef and Vegetable Soup
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1.5 lbs beef stew meat, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 large carrots, peeled and sliced; 2 stalks celery, sliced; 4 cups beef broth; 2 cups water; 1 (14.5 oz) can diced tomatoes, undrained; 2 medium potatoes, peeled and cubed; 1 teaspoon dried thyme; 1 bay leaf; Salt and black pepper to taste; 1 cup frozen green beans; 1 cup frozen corn kernels

Description

A filling and nutritious beef and vegetable soup that makes a complete meal. You get tender beef chunks with a variety of vegetables in a rich, savory broth.

Ingredients

Scale

1.5 lbs beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, peeled and sliced
2 stalks celery, sliced
4 cups beef broth
2 cups water
1 (14.5 oz) can diced tomatoes, undrained
2 medium potatoes, peeled and cubed
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
1 cup frozen green beans
1 cup frozen corn kernels

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper.
Add the beef to the pot in a single layer. Brown the meat on all sides, working in batches if needed. Remove the beef and set it aside.
Add the diced onion to the pot. Cook for 3-4 minutes until softened. Add the garlic and cook for 1 more minute.
Put the browned beef back into the pot. Add the carrots, celery, beef broth, water, diced tomatoes, potatoes, thyme, and bay leaf.
Bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for 1 hour and 15 minutes, or until the beef is tender.
Stir in the frozen green beans and corn. Continue to simmer, uncovered, for 10-15 more minutes until the vegetables are heated through.
Remove the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot.

Notes

You can use other vegetables like peas, diced zucchini, or cabbage.
For a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 5 minutes of cooking.
This soup stores well in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 8g
Sodium: 720mg
Fat: 12g
Saturated Fat: 3.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 28g
Cholesterol: 70mg