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Vegetable Beef Soup

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Soup isn't just for the chilly days. This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor. A hearty soup that's sure to satisfy, and you'll love the left overs!
from cookingclassy.com

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Ingredients

  • 1 1/2 1 1/2 1/2 lbs beef stew meat*
  • 1 1/2 1 1/2 1/2 lbs beef stew meat*
  • 1 1/2 1 1/2 1/2 lbs beef stew meat*
  • 2 1/2 2 1/2 1/2 Tbsp olive oil, divided
  • 2 1/2 2 1/2 1/2 Tbsp olive oil, divided
  • 2 1/2 2 1/2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • 1 3/4 1 3/4 3/4 cups chopped yellow onion (1 large)
  • 1 3/4 1 3/4 3/4 cups chopped yellow onion (1 large)
  • 1 3/4 1 3/4 3/4 cups chopped yellow onion (1 large)
  • 1 1/4 1 1/4 1/4 cups peeled and chopped carrots (3 medium)
  • 1 1/4 1 1/4 1/4 cups peeled and chopped carrots (3 medium)
  • 1 1/4 1 1/4 1/4 cups peeled and chopped carrots (3 medium)
  • 1 1 1 cup chopped celery (3 medium)
  • 1 1 1 cup chopped celery (3 medium)
  • 1 1 1 cup chopped celery (3 medium)
  • 1 1/2 1 1/2 1/2 Tbsp minced garlic (4 cloves)
  • 1 1/2 1 1/2 1/2 Tbsp minced garlic (4 cloves)
  • 1 1/2 1 1/2 1/2 Tbsp minced garlic (4 cloves)
  • 8 8 8 cups low-sodium beef broth or chicken broth
  • 8 8 8 cups low-sodium beef broth or chicken broth
  • 8 8 8 cups low-sodium beef broth or chicken broth
  • 2 2 oz.) cans 2 (14 oz.) cans diced tomatoes
  • 2 2 oz.) cans 2 (14 oz.) cans diced tomatoes
  • 2 2 oz.) cans 2 (14 oz.) cans diced tomatoes
  • 1 1/2 1 1/2 1/2 tsp dried basil
  • 1 1/2 1 1/2 1/2 tsp dried basil
  • 1 1/2 1 1/2 1/2 tsp dried basil
  • 1 1 1 tsp dried oregano
  • 1 1 1 tsp dried oregano
  • 1 1 1 tsp dried oregano
  • 1/2 1/2 1/2 tsp dried thyme
  • 1/2 1/2 1/2 tsp dried thyme
  • 1/2 1/2 1/2 tsp dried thyme
  • 1 1 3/4-inch lb red or yellow potatoes, chopped into 3/4-inch cubes
  • 1 1 3/4-inch lb red or yellow potatoes, chopped into 3/4-inch cubes
  • 1 1 3/4-inch lb red or yellow potatoes, chopped into 3/4-inch cubes
  • 1 1/2 1 1/2 1/2 cups (5 oz.) chopped green beans (trim ends first)
  • 1 1/2 1 1/2 1/2 cups (5 oz.) chopped green beans (trim ends first)
  • 1 1/2 1 1/2 1/2 cups (5 oz.) chopped green beans (trim ends first)
  • 1 1/2 1 1/2 1/2 cups frozen corn**
  • 1 1/2 1 1/2 1/2 cups frozen corn**
  • 1 1/2 1 1/2 1/2 cups frozen corn**
  • 1 1 1 cup frozen peas
  • 1 1 1 cup frozen peas
  • 1 1 1 cup frozen peas
  • 1/3 1/3 1/3 cup chopped fresh parsley
  • 1/3 1/3 1/3 cup chopped fresh parsley
  • 1/3 1/3 1/3 cup chopped fresh parsley

Details

Preparation time 20mins
 Cooking time 90mins

Preparation

Step 1



Heat 1 Tbsp olive oil in a large pot over medium-high heat.

Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.

Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.



Servings: 8
Calories: 344 kcal

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