Vegetable Beef Soup
vegetable beef soup is a hearty concoction, simmered to perfection with a medley of tender vegetables and succulent chunks of beef. Picture a steaming bowl filled with vibrant colors and tantalizing aromas, each spoonful delivering a symphony of flavors.
Ingredients:
1 pound beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, sliced
2 russet potatoes, peeled and diced
1 can (14.5 ounces) diced tomatoes
4 cups beef broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
2 cups frozen mixed vegetables (corn, peas, green beans, carrots)
Chopped fresh parsley for garnish (optional)
Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef stew meat to the pot and cook until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent and fragrant, about 2-3 minutes.
Add the sliced carrots, celery, and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
Return the browned beef to the pot.
Pour in the diced tomatoes (with their juices), beef broth, and water. Stir to combine.
Add the dried thyme, dried oregano, bay leaf, salt, and pepper to the pot. Stir well.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the frozen mixed vegetables to the pot. Stir to combine.
Cover and continue to simmer for an additional 30 minutes, or until the beef and vegetables are tender.
Once done, remove the bay leaf from the soup.
Taste and adjust seasoning with salt and pepper if needed.
Ladle the Hearty Vegetable Beef Soup into bowls and garnish with chopped fresh parsley if desired.
Serve hot and enjoy!
This comforting and nutritious soup is perfect for a cozy meal on a chilly day! Share your heartwarming creations with us using
